Baked Spinach Ricotta Dip

This recipe is a modern version of the classic hot spinach dip. It has less fat than most traditional dips, yet still creamy with plenty of flavour. Serve it up with gluten-free crackers, corn chips or fresh veggies


1 tbsp. extra virgin olive oil plus some for drizzling
8 oz. organic fresh spinach
2 cups whole milk good quality ricotta cheese
2 tbsp. freshly squeezed, organic lemon juice
¼ cup chopped, organic green onions
3 garlic cloves, minced
¾ tsp. sea salt
¼ tsp. freshly ground organic, gluten-free black pepper
¼ tsp. organic, gluten-free ground nutmeg
1/3 cup freshly ground Parmesan cheese


Preheat oven to 425 F
Heat olive oil in a large non-stick pan and add fresh spinach. Cook for 3 minutes while turning spinach over until just wilted, and then chop to small pieces
In a large bowl combine ricotta, spinach, lemon juice, green onions, garlic, sea salt, black pepper, nutmeg and half the Parmesan cheese
Transfer to a baking dish, drizzle with olive oil and sprinkle with the remainder of the Parmesan cheese.
Bake for 15 minutes or until bubbly

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