This recipe is adapted from a Georgia (US) recipe. The versatile dip can be used as a sauce (e.g. with smoked salmon) or as a dip with nachos, vegetables or bread. Why not try the Gluten Free Crisp Bread with it?

Serves 15 as an appetizer

1 onion, chopped
1 garlic clove, crushed
Rape seed oil
500 g frozen, chopped spinach
1-2 tsp sambal oelek or other chili paste (or a few drops of Tabasco)
A pinch of salt
2 tbsp red wine vinegar
150 g cheddar cheese, grated
100 g Philadelphia cream cheese
3-4 tbsp quark or crème fraiche
Chili flakes

Nachos or vegetables for dipping

1. Oven at 200C
2. In a large pan, fry the onion and garlic in a bit of oil
3. Add the spinach, continue to fry until the liquid is gone
4. Add the spice (sambal oelek, chili or tabasco), salt and the vinegar
5. Add the cheese and crème fraiche. Stir until heated.
6. Pour into oven proof dish (possibly several individual serving dishes).
7. Sprinkle with chili flakes.
8. Bake in oven 15-20 minutes.