Honey Brown Lager Curried Spinach and Ricotta Dip

Honey Brown Lager Curried Spinach and Ricotta Dip

300 g frozen chopped spinach, thawed and drained 

3 tbsp vegetable oil

1 onion, finely chopped 

1 tsp sea salt

2 cloves garlic, minced 

1 small chili pepper, finely chopped 

1 tsp curry powder

1 tsp ground cumin

1/2 tsp black pepper

2/3 cup plus 3 tbsp honey brown lager, divided 

310 ml ricotta cheese 

3 tbsp heavy cream 

1/4 cup coriander leaves, finely chopped 

1/2 cup mozeralla cheese, shredded 

Panko Topping

3/4 cup Panko bread crumbs

1/2 cup mozeralla cheese, shredded 

3 tbsp honey brown lager 

1 tsp curry powder

1/2 tsp sea salt 

Preheat oven to 350 degrees. 

Heat a skillet to medium low heat add oil, onion and salt and fry for approximately 10 minutes or until softened and beginning to colour.  Add garlic and chili pepper, stir and fry a additional 3 minutes or until slightly softened. Add curry powder and cumin, stir and fry an additional minute. Add the 2/3 cup lager, stir and continue to fry until reduced somewhat about 1 minute. Add spinach, continue to cook another minute to warm through and combine. Transfer to a large bowl or stand mixer. 

Into the bowl with the spinach mixture, add Ricotta cheese, cream, coriander, mozeralla and remaining 3 tbsp lager. Mix on low speed until well combined. 

Transfer to an ovenproof dish large enough to hold 3 cups. 

For the Panko topping, combine all ingrediants in a medium bowl and stir to mix well. Smooth the dip out on top and spread Panko mixture over top of the dip. 

Place into preheated oven and bake 40 to 50 minutes or until the top is golden Nd the interior is hot. Serve hot, warm or at room temperature.