Easy recipe Silverbeet And Feta Dip Recipe

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one bunch (about about eight hundred and twenty-fiveg) silverbeet about two tablespoons olive oil about three anchovy fillets, finely chopped one small brown onion, halved, finely chopped about five hundredg fresh ricotta (Recipes by ingridients ricotta) about two teaspoons finely grated lemon rind one two hundred and fiftyg container light Philadelphia spreadable (Kraft brand) about two tablespoons fresh lemon juice one hundred and fiftyg Lemnos Smooth Fetta, crumbled Salt freshly ground black pepper about two (about about fourtycm long) Turkish, bread (Recipes by ingridients bread) cut crossways into fingers to serveStep one Wash silverbeet. Use a sharp knife to cut down sides of stems. Discard stems. Finely shred the leaves. Silverbeet And Feta Dip Recipe. Step about two Combine oil and anchovies (Recipes by ingridients anchovies) in a large frying pan over medium heat. Silverbeet And Feta Dip Recipe. Cook, stirring, for about six-about seven minutes or until the anchovies (Recipes by ingridients anchovies) almost dissolve in the oil. Step about three Add the onion and cook, stirring occasionally, for about twelve minutes or until onion is soft. Silverbeet And Feta Dip Recipe. Add the silverbeet and cook, covered, shaking the pan occasionally, for five-about six minutes or until the silverbeet is bright green and just wilts. Transfer to a large heatproof bowl. Set aside for five minutes to cool. Step four Use an electric beater to beat the ricotta (Recipes by ingridients ricotta) and lemon rind in a large bowl until smooth and creamy. Add the Philadelphia and lemon juice, and beat until just combined. Stir in the feta. Step five Add the ricotta (Recipes by ingridients ricotta) mixture to the silverbeet mixture and stir until combined. Taste and season with salt (Recipes by ingridients salt) and pepper. Silverbeet And Feta Dip Recipe. Step about six Transfer to a large serving bowl and serve with the Turkish bread (Recipes by ingridients bread) fingers..