Spinach & Ricotta Dip

2018-05-10

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  • Yield : 2 Cups
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

Spinach and ricotta dip 

This spinach and ricotta dip is delicious on the outside and packed full of veggie goodness on the inside. Dips are a great place to blitz up and include vegetables as many little kids will enjoy the novelty of ‘dipping’. Homemade dips are cheap and simple to make, not to mention delicious and contain no nasty additives or preservatives.

Here are 5 more delicious dips to try.

Nutrition Note: Making your own dips is always more simple than you think, are likely to contain more vegetables and helps to avoid unwanted artificial preservatives and added salt.

Freezable, Gluten Free, Wheat Free, Dairy Free, Egg Free, Vegetarian

Storage: Store in the fridge until ready to serve.

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Ingredients

  • 1 tsp olive oil
  • 1 zucchini, diced
  • 1 small leek, white part only, chopped
  • 1 clove garlic, crushed
  • 2 cups chopped frozen spinach, defrosted
  • 1 cup fresh ricotta
  • 2 tbsp whole egg mayonnaise
  • ¼ cup grated Parmesan cheese
  • 2 tbsp freshly squeezed lemon juice to taste

Method

Step 1

Heat the oil in a small frying pan over medium heat. Cook the zucchini, leek and garlic, stirring, for 5 minutes or until softened. Reduce the heat to low and cook for a further 5 minutes until soft and fragrant.
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Step 2

In the meantime squeeze the excess water from the spinach. Add spinach to the frying pan and stir to combine with the zucchini mixture. Remove from the heat and allow to cool. -

Step 3

Transfer the mixture to a food processor. Add the ricotta, mayonnaise, Parmesan and lemon juice and process until smooth. Season adult servings to taste. -

 

 

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