We mentioned the hearty farm-to-table fare served by Karma Lake of Menteith’s popular and talented chef Joe Peden in our Jazz & Blues Festival feature above. Well, this week, Joe is digging deep into his culinary repertoire to share a deliciously rich dip that makes for a perfect party ice-breaker, pre-dinner canape highlight, or simply an indulgent midweek snack. And since this is an awards issue – it feels like a good moment to remind readers to vote for Chef Joe in the upcoming Scotland Food Awards – which you can do by following this link:
Spinach dip Ingredients:
Mix all ingredients in a bowl and whisk. To serve, heat up mixture in a pan on medium heat until bubbling. Add to heatproof bowl and serve with tortilla chips. You can add an extra little bit of parmesan on top and grill before serving just to be a little bit more indulgent!