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spinach and ricotta dip with roll and chicken

Spinach and ricotta dipping sauce

Karon Grieve
Easy spinach and ricotta dip, perfect for nibbles or in sandwiches
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Dips
Cuisine British
Calories 412 kcal

Ingredients
 

  • 2 tbsp walnuts
  • 1 tbsp cashew nuts
  • 3 handfulls spinach
  • 1 clove garlic minced
  • 1 tsp balsamic vinegar
  • 1 tsp dried basil with oregano and thyme
  • 1/2 cup ricotta cheese
  • salt and pepper to taste

Instructions
 

  • 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

Notes

Serve as a dip with veggies, crisps/chips or as a sandwich filler, thinned as a salad dressing and more

Nutrition

Calories: 412kcalCarbohydrates: 12gProtein: 19gFat: 33gSaturated Fat: 12gCholesterol: 63mgSodium: 110mgPotassium: 344mgFiber: 2gSugar: 2gVitamin A: 840IUVitamin C: 2mgCalcium: 310mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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