Ricotta Spinach Artichoke Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a frying pan, sauté garlic in butter until fragrant.
  3. Add chopped spinach and stir fry until wilted and moisture is released. Spinach will reduce to about ⅓-1/2 cup).
  4. Place wilted spinach in a small bowl.
  5. Add remaining ingredients to spinach and stir to combine.
  6. Scoop mixture into a small baking dish.
  7. Top with additional shredded cheese if desired.
  8. Bake for 25-30 minutes until dip is bubbly and top is lightly browned.
  9. Serve with toasted baguette or any other dippers.
Notes
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.
Nutrition Information
Calories: 215 Fat: 20g Carbohydrates: 4g Sodium: 437mg Fiber: 2g Protein: 6g
Recipe by at https://www.cookingupclean.com/ricotta-spinach-artichoke-dip/