Gluten-Free Baked Spinach Ricotta Dip

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Average Rating: 5 | Rated By: 6 users

This Baked Spinach Ricotta Dip is a modern version of the classic hot spinach dip. The creamy hot dip is made with fresh spinach, ricotta cheese, lemon juice, green onions, garlic, spices and Parmesan cheese. What I love about this spinach ricotta dip, is the creaminess without the extra calories. Most dips are made with mayonnaise, cream and heavy cheeses. I believe that you can get the same results with ricotta cheese, and extra seasoning. This hot dip is definitely better for the waistline

How much time do you need to make this spinach ricotta dip?

If you have company coming and you are busy preparing a delicious meal, setting the table and making sure everything is just perfect, you have less time for appetizers. And let us be honest, typically hot appetizers take almost as much time as the main course 🙁 For this hot dip you will need only ten minutes hands on, and you can make the dip in advance. Once your guests arrive, just pop it in the oven for 15 minutes or so. What takes most of the time is the fresh spinach. Because it takes about five minutes to make. For me, I must have fresh spinach, not frozen. I find frozen spinach has no flavour and is watery. So, back to the recipe. First, you have to wilt the spinach and then roughly chop it. Once this is done mix everything together and place it in an oven-proof serving dish. At this point, you can refrigerate the dip. When ready, bake the dip until hot and bubbling. Keep in mind that if you are going to bake the dip later, allow extra minutes for baking. That is it! The one thing I must stress, for best results, use a good quality ricotta cheese. Done!

Serve the dip hot with gluten-free crackers, corn chips or fresh veggies. For me, I take a big spoon and eat the dip as is or I spread it over a toast and enjoy it as a light meal. But, that’s me I just adore this hot dip! Another quick appetizer I often make are the Grain-Free Keto Cheese Chips

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
  • Using a large non-stick pan, heat olive oil over medium heat. Add spinach and cook briefly until just wilted. About 1 minute. Cool slightly and roughly chop
  • Using a large bowl, combine ricotta, spinach, lemon juice, green onions, garlic, salt, black pepper, nutmeg and half the Parmesan cheese
  • Transfer mixture into a baking dish, drizzle with olive oil and sprinkle with remaining Parmesan cheese. Bake for 15 minutes or until bubbly


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