Gluten-Free Baked Spinach Ricotta Dip

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Average Rating: 5 | Rated By: 2 users

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

Ingredients

  • 1 Tbsp. extra virgin olive oil plus some for topping
  • 8 oz. fresh baby spinach
  • 2 cups good quality ricotta cheese
  • 2 Tbsp. fresh lemon juice
  • ¼ cup thinly sliced green onions
  • 3 garlic cloves, minced
  • ¾ tsp. sea salt
  • ¼ tsp. GF ground black pepper
  • ¼ tsp. GF ground nutmeg
  • 1/3 cup grated Parmesan cheese
  • Instructions

  • Preheat oven to 425 F
  • Heat olive oil over medium heat in a large non-stick pan. Add spinach and cook while turning spinach over until just wilted about 1 minute. Roughly chop and set aside
  • In a large bowl combine ricotta, spinach, lemon juice, green onions, garlic, sea salt, black pepper, nutmeg and half the Parmesan cheese
  • Transfer mixture to a baking dish, drizzle with olive oil and sprinkle with remaining Parmesan cheese.
  • Bake for 15 minutes or until bubbly


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