creamy spinach dip & dough twists
A classic creamy spinach dip traditionally used for cob loafs and goes perfectly with our with dough twists and dough balls.
Perfect for your next party!
There's no need to allow the dough to double in size. Simply bring it to room temperature and use a rolling pin to flatten out.
2 x Sugo Tu pizza dough discs
1 cup of sour cream
1/2 cup mayo
1/2 cup red onion chopped finely
250g frozen spinach
20g french onion soup mix
Flour for dusting
Pre-heat the oven to 200C.
Thaw dough and bring it to room temperature but don't allow it to rise. Flour your bench and flatten the dough with a rolling pin. Cut the dough into approx 18 strips (see photo) and twist into shape. Brush with olive oil and sprinkle with salt.
Place on a piece of baking paper.
Cut the second dough into about 12 mini dough balls. Place on a piece of baking paper. Brush with olive oil and sprinkle with salt.
Bake for 5-8 minutes or until golden brown.
To make the dip, defrost the spinach in the microwave and squeeze out all excess water. Mix the spinach, mayo, sour cream, onion and french onion soup mix in a bowl together. Microwave in 30 second increments until warm, mixing every seconds until your desired temperature is reached.
Place on a serving board or platter. Enjoy!
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