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🍽️ Creamy Goat Cheese Spinach Dip with Homemade Pan Bread

523 kcal · 30 min · 4 servings

Ingredients

• 240 g spelt flour Type 1050 (if necessary 2–3 tbsp additionally)
• 200 g yogurt (3.5 % fat)
• 1 tbsp olive oil
• 1 tsp baking powder
• salt
• 180 g spinach
• 1 garlic clove
• 200 g goat cheese
• pepper
• 50 ml milk (3.5 % fat)
• 50 g sesame (black and white)

Instructions

1. 1. Put flour, yogurt, oil, baking powder, and salt into a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Cover the dough and set it aside.
4. 4. Wash the spinach thoroughly.
5. 5. Put the spinach into boiling water for 1 minute (this is called blanching).
6. 6. Drain the spinach and rinse it immediately with cold water to stop the cooking process.
7. 7. Squeeze the spinach well to remove excess water.
8. 8. Finely chop the spinach.
9. 9. Peel the garlic clove and chop it finely as well.
10. 10. Mash the goat cheese with a fork.
11. 11. Put the goat cheese, chopped spinach, and garlic into a bowl.
12. 12. Stir the mixture with a little milk until creamy.
13. 13. Season the dip with salt and pepper.
14. 14. Put the dip in the refrigerator to cool down.
15. 15. Take the dough from its resting period and knead it briefly again.
16. 16. If the dough is too sticky, add a little more flour.
17. 17. Divide the dough into three equal pieces.
18. 18. Dust your work surface with flour.
19. 19. Roll out each piece of dough into a round shape.
20. 20. Roll the dough rounds in sesame seeds so they are covered all around.
21. 21. Preheat a pan over medium heat.
22. 22. Bake the pan breads one after the other in the dry pan.
23. 23. Bake them for about 3 minutes on each side until golden brown.
24. 24. Take the finished breads out of the pan.
25. 25. Cut the breads into smaller pieces as you like.
26. 26. Serve the cold dip together with the warm pan breads.

Nutrition per serving

• kcal: 523
• Protein: 26 g · Fett/Fat: 26 g · Carbs: 45 g