Herbed Garlic Bread with Warm Spanakopita Dip

Mrs.Dr.Fork

delicious magazine

subheading: Dip:

200g spinach

20g unsalted butter

1 small onion, finely chopped

40g cream cheese

180ml milk

150g cheddar, grated

1 tablespoon plain flour

100g feta, crumbled, plus a little extra to serve

Finely grated zest 1 lemon

2 tablespoons flatleaf parsley, finely chopped

2 tablespoons dill, finely chopped

¼ teaspoon freshly grated nutmeg

subheading: Bread:

200g unsalted butter, softened

bunch chives, finely chopped

1 teaspoon dried marjoram or oregano

4 garlic cloves, finely chopped

1 sourdough baguette or 1 small sourdough loaf

Heat the oven to 200°C/180°C fan/gas 6.

subheading: For the garlic bread:

Combine the butter, chives, marjoram, and garlic in a bowl and season. Using a serrated knife, make deep incisions in the bread, 3 cm apart, making sure you don't cut through to the bottom.

Spread the butter mixture in between the cuts. Wrap the bread in foil, then bake on a tray for 15 to 20 minutes until the butter has melted and the bread is crisp. Set aside and keep warm.

subheading: Dip:

Microwave the spinach for 2 minutes on high, then put in a colander to drain. Use a wooden spoon to squeeze out the excess moisture, then roughly chop.

Heat the butter in a large saucepan over medium heat. Add the onion and cook for 10 minutes or until softened. Stir in the cream cheese and milk until the cream cheese melts. Combine the cheddar and flour in a bowl, then add bit by bit to the milk mixture, stirring in between each addition until smooth.

Remove from the heat, stir in the feta, spinach, lemon zest, parsley, dill, and nutmeg, then season with salt and pepper. Serve the bread warm, scattered with a little extra feta.

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