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Recipe Detail Page
Honey Brown Lager-Spiked Warm Curried Spinach & Ricotta Dip with Crunchy Panko Topping
Spring 2019
This easy-to-make, creamy and not-too-spicy baked dip is both familiar and exciting, oering the nuanced flavours of lager and curry spices. Serve it with the same beer you use in the recipe for a sympatico taste experience. Cocktail papadums are sturdier than the big ones, and can be found nowadays at many large grocers and of course in East Indian shops, but they do require deep-frying just before serving. And if your gang falls on the “hate it” side of coriander, just omit it! Serve warm from the oven or at room temperature.
Serves 6
1 pkg (300 g) frozen spinach, thawed, drained and finely chopped
3 tbsp (45 mL) vegetable oil (corn, sunflower or olive)
1 regular onion, finely chopped
1 tsp (5 mL) sea salt
2 cloves garlic, minced
1 small chili pepper, finely chopped (mild jalapeño or hot Thai chili)
2 tsp (10 mL) curry powder
1 tsp (5 mL) ground cumin
½ tsp (2 mL) black pepper
⅔ cup plus 3 tbsp (150 mL plus 45 mL) Honey Brown Lager; divided
1¼ cups (310 mL) full-fat ricotta cheese
3 tbsp (45 mL) 35% cream
¼ cup (60 mL) finely chopped fresh coriander leaves and tender stems; tough stems discarded (optional)
½ cup (125 mL) shredded mozzarella
PANKO TOPPING
¾ cup (175 mL) panko bread crumbs
½ cup (125 mL) shredded mozzarella
3 tbsp (45 mL) Honey Brown Lager
1 tsp (5 mL) curry powder
½ tsp (2 mL) sea salt
Pinch freshly ground black pepper, to taste
½ tsp (2 mL) chili flakes, optional
1 Start one day early by placing the frozen spinach into a sieve set over a bowl; allow to thaw and drain in the fridge for 24 hours if possible. Once fully thawed, squeeze out as much of the water as you can, otherwise the finished dip will be soupy. Finely chop the squeezed-out spinach; set aside.
2 Preheat oven to 350°F (180°C).
3 Into a skillet over medium-low heat, add the oil, onion and salt; stir and fry for about 10 minutes or until softened and beginning to colour. Reduce heat to low if getting too dark.
4 Add the garlic and chili pepper; stir and fry for 2 to 3 minutes more or until slightly softened. Add the curry powder, ground cumin and pepper; stir constantly and fry for about 30 seconds. Add ¡ cup (150 mL) of the lager, stir and continue to cook until reduced somewhat—about 1 minute. Add the spinach; continue to cook for about another 30 seconds to warm through and combine. Transfer to a large bowl or to the bowl of a stand mixer.
5 Into the bowl with the spinach mixture, add the ricotta, cream, coriander, mozzarella and remaining 3 tbsp (45 mL) of the lager. Mix on low speed or with a wooden spoon until well combined.
6 Transfer to an ovenproof dish or casserole big enough to hold about 3 cups (750 mL); any shape will do, but make sure it’s pretty enough to bring to the table! Or, to spread the love around the room, portion the dip out into smaller ovenproof dishes, such as onion soup bowls, and arrange on a baking sheet.
7 For the panko topping, combine all ingredients in a medium bowl and stir to mix well. Smooth the dip out on top, and spread topping over top of dip.
8 Pop into preheated oven and bake for 40 to 50 minutes or until the top is golden and the interior is hot. Serve hot, warm or at room temperature. Leftovers, though it’s highly unlikely there’ll be any, can be reheated in the microwave or oven.
Serves 6
