Whipped Ricotta Dip Cobb Loaf

Serves: 8 people

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Ingredients

1 large cobb loaf

500g Giorgio’s Ricotta

2 tbsp extra virgin olive oil

Zest of 1 lemon

1 tbsp lemon juice

2 garlic cloves, finely grated

Salt and freshly cracked black pepper

150g baby spinach

150g pancetta, diced

½ cup grated Pecorino Romano, plus extra for finishing

Instructions

Step 1

Preheat the oven to 180°C (160°C fan). Slice the top off the cob loaf and hollow out the centre, leaving a 2cm border. Tear the bread into bite-sized pieces and place both the loaf and bread pieces on a baking tray.

Step 2

Cook the pancetta in a frying pan over medium heat until crisp. Remove with a slotted spoon and set aside.

Step 3

In the same pan, sauté the spinach until just wilted. Allow it to cool slightly, then gently squeeze out any excess moisture and roughly chop.

Step 4

In a large bowl, whip together the ricotta, olive oil, lemon zest, lemon juice, garlic, grated Pecorino, salt and pepper until smooth and creamy. Fold through the spinach and crispy pancetta until evenly combined.

Step 5

Spoon the mixture into the hollowed cobb loaf and sprinkle generously with extra grated Pecorino.

Step 6

Bake the filled cobb loaf and the torn bread pieces for 25–30 minutes, until the loaf is crisp, the dip is hot and lightly golden on top, and the bread pieces are toasted.

Step 7

Serve immediately, using the toasted bread pieces for dipping.

Step 8

Step 9

Notes

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