Potato Wedges with Spinach Dip

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Potato Wedges with Spinach Dip

 

 

1 kg (35 oz) packet frozen potato wedges

2 teaspoons ground cumin

250 g (9 oz) frozen chopped spinach,chopped

1 teaspoon garlic

125 g (4 1/2 oz) vegan cream cheese, softened, chopped

1/4 cup vegan sour cream

4 teaspoons lemon juice

 

 

1. Preheat oven to 230 C (450 F) or 210 C (410 F) for fan forced.

 

2. Line a baking tray with non-stick baking paper. Scatter wedges on

tray. Bake, turning once, for 20 minutes or until hot and golden.

 

3. Meanwhile, heat a medium non-stick frying pan over moderate heat.

Cook and stir cumin for 1 minute or until fragrant.

 

4. Add spinach and garlic; cook for 1 to 2 minutes or until spinach

thaws.

 

5. Gradually add pieces of cream cheese, stirring until combined.

 

6. Stir in sour cream and juice; heat through (do not boil).

 

7. Blend or process warm spinach mixture until smooth. Season to taste

with salt and black pepper.

 

8. Return to clean frying pan; stir over low heat until hot. Serve dip

with wedges.

 

 

Serves 4.