This rich and creamy spinach and ricotta dip and sauce is just the best way to use those tender young spinach leaves to their best advantage.
spinach and ricotta dip
Dips for me are a must-have for everything from picnics, to BBQs, parties to lunches or nibbles and drinks with family and friends.
This simple spinach and ricotta dip ticks all the boxes and is healthy too so what’s not to like about it.
I know the supermarkets are brimming with almost everything you could possibly want these days including a profusion of dips and spreads, but to be honest, making your own is so easy and they taste so much fresher and better.
You know exactly what is in there so you are completely in charge.
Ingredients for spinach and ricotta dip
Spinach of course, bring it on Popeye!
You will also need some walnuts and cashews, I adore this combination of the robust walnuts and the sweetness of cashews.
A minced clove of garlic, balsamic vinegar, dried mix of oregano, basil and thyme, salt and pepper and that all-important ricotta cheese to pull it all together.
Making your dip
First things first. You will want to toast those lovely nuts.
Break them up a bit first and toast in a dry pan for about 1 minute till they go just a little golden and start to smell gorgeously nutty, remove from pan immediately to stop them cooking and allow to cool.
Wilt the spinach in 1 tbsp of olive oil then whizz everything together in your trusty food processor.
Chill in the fridge for at least half an hour to an hour to allow those flavours to develop.
How to serve spinach and ricotta dip
It is great with crudites or crisps or like this spread on to a juicy chicken salad sandwich bun.
Also use this spinach and ricotta dip with a souflaki in a pitta, perfect!
Looking for more quick and easy dip recipes to try? Then check these out before you go;
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Spinach and ricotta dipping sauce
- 2 tbsp walnuts
- 1 tbsp cashew nuts
- 3 handfulls of spinach leaves
- 1 clove garlic minced
- 1 tsp balsamic vinegar
- 1 tsp mixed dried basil oregano and thyme
- 1/2 cup ricotta cheese
- salt and pepper to taste
- Toast the nuts for approx 1 minute till aromatic then remove from pan
- Wilt spinach in 1 tbsp olive oil
- Whizz everything in food processor
- Chill in fridge for at least 30 minutes to allow flavours to develop