Recipe courtesy of Aida Mollenkamp
Spinach-Ricotta Dip
Total:
6 min
Prep:
1 min
Cook:
5 min
Yield:
2 cups
Level:
Easy
Total:
6 min
Prep:
1 min
Cook:
5 min
Yield:
2 cups
Level:
Easy
Total:
6 min
Prep:
1 min
Cook:
5 min
Yield:
2 cups
Level:
Easy

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts
  • 1/2 medium yellow onion, finely chopped
  • 3 medium garlic cloves, thinly sliced
  • 1 (10-ounce) package frozen spinach, thawed
  • 1/2 cup fresh ricotta
  • 1/2 teaspoon kosher salt
  • Serving Suggestion: Flatbread, toasted pita wedges, or lavash crackers.

Directions

In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. Serve with flatbread, toasted pita wedges, or lavash crackers for dipping.

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