I have a confession to make. I’m having an affair. An ooey-gooey, steamy, dirty and delicious love affair with this ricotta spinach artichoke dip. It’s bordering on inappropriate with how often I’ve courted and indulged my taste buds with this dip in the past few weeks. No less than once a week. I blame my sister really… she made a similar dip for me over deer hunting whilst we were widowed for the week and I couldn’t stay away. I improved upon the recipe, naturally, and arrived at this piece of garlicky goodness and perfection on a plate.
To get the creaminess for ricotta spinach artichoke dip, I’ve used a whole milk ricotta and my homemade mayonnaise which has a little less tang (and a fresher flavor in my opinion) than store bought but feel free to use whichever… just be sure it’s real mayo! Add to this a bunch of fresh sautéed spinach, chopped artichoke hearts, garlic and a hit of strong firm cheese like manchego, parmesan or a raw milk cheddar and you’ve got a new mate. Schmeer this on toasted baguettes or any other delicious dippers. Full of veggies, I think this qualifies as a reasonably healthy love affair, wouldn’t you agree?
- 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 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.
Can use ⅓ cup frozen spinach with moisture squeezed out instead of fresh.