Baked Spinach Ricotta Dip

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Average Rating: 5 | Rated By: 1 users

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
  • Instructions

  • 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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