Ricotta Spinach Artichoke Dip
Author: Kari - CookingUpClean
Recipe type: Appetizers
Serves: 4
- 2-3 cups fresh chopped spinach (about ⅓-1/2 cup after wilting)
- 3-4 cloves garlic, chopped
- 1 tablespoon butter
- 4-6 artichoke hearts, chopped (about ½ cup after chopping)
- ¼ cup mayonnaise
- ¼ cup whole milk ricotta
- ¼ cup firm sharp cheese, shredded (manchego, parmesan, raw milk cheddar) plus more for topping if desired.
- ¼ teaspoon pink himalayan salt
- fresh ground pepper to taste
- Preheat oven to 350 degrees.
- In a frying pan, sauté garlic in butter until fragrant.
- Add chopped spinach and stir fry until wilted and moisture is released. Spinach will reduce to about ⅓-1/2 cup).
- Place wilted spinach in a small bowl.
- Add remaining ingredients to spinach and stir to combine.
- Scoop mixture into a small baking dish.
- Top with additional shredded cheese if desired.
- Bake for 25-30 minutes until dip is bubbly and top is lightly browned.
- Serve with toasted baguette or any other dippers.
Measurements for spinach and the artichoke do not need to be exact.
Can use ⅓ cup frozen spinach with moisture squeezed out instead of fresh.
Calories: 215 Fat: 20g Carbohydrates: 4g Sodium: 437mg Fiber: 2g Protein: 6g
Recipe by at https://www.cookingupclean.com/ricotta-spinach-artichoke-dip/
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