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Ricotta Spinach Dip

Ricotta Spinach Dip

- from Still Life with Menu Cookbook  

  • ½ lb. fresh spinach
  • 12 oz ricotta cheese (or use cream cheese or sour cream if you like a richer dip)
  • 3 scallions, very finely minced
  • 3 radishes, finely minced
  • salt and freshly ground pepper to taste
  • 1 tbsp. fresh dill, minced (optional)
  • ¼ c. finely minced water chestnuts (optional)
  • optional garnishes: fresh parsley, chives, olives, cherry tomatoes 

Wash and dry spinach completely using a salad spinner followed by paper towels, and mince fine. (A few whirls in the food processor works great.) Place the ricotta in a medium-large bowl. Use a wire whisk to beat it until quite smooth. Stir in the spinach and all other ingredients, except garnishes, including (or not) the dill and minced water chestnuts. Cover tightly, and chill until very cold. Garnish as you wish and serve with chips, raw veggies or crackers. If you have any left over, use it to fill sandwiches or omelettes, or as a baked potato topping. 

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