Spinach Artichoke Ricotta Dip
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Recipe Intro From lisathompson
Did somebody say Friendsgiving? This recipe is a little retro and a whole lotta ricotta! Just 8 ingredients turn into the most amazing dip. This garlicky spinach artichoke ricotta dip is served in a bread bowl and is perfect for entertaining. Scoring the bread allows guests to pull apart the sides for dipping. Serve alongside fresh veggies and you've got yourself a winning appetizer.
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Recipe Card
ingredients
- 3 tablespoons olive oil
- 5 cloves garlic, peeled and chopped
- 15 ounces baby spinach
- 1 (14.7-ounce) jar marinated artichoke hearts, drained
- 30 ounces ricotta cheese
- 1 1/3 cups grated parmesan cheese
- 1 lemon, zested and juiced
- 2 teaspoons kosher salt
- Black pepper, to taste
- 1 (16-ounce) boule country or sourdough bread
- Sliced vegetables, for serving (optional)
Method
Step 1
Preheat oven to 325F degrees.
Step 2
Hollow out bread with a serrated knife. Cut the top and insides of the bread into 1-2" pieces. Drizzle with olive oil and 1/3 cup parmesan cheese. Toast bread in the oven for 15 minutes.
Step 3
Meanwhile, heat 3 tablespoons olive oil and chopped garlic over medium heat in a large pan until garlic is fragrant. Add spinach in two additions, stirring in between to allow the first batch to wilt slightly. Season with 1 teaspoon kosher salt. Cook for about 3 minutes, then drain spinach in a clean kitchen towel or a few layers of paper towels, squeezing out the excess liquid. Let spinach cool.
Step 4
Add spinach, artichokes, lemon zest and juice, remaining 1 teaspoon kosher salt and black pepper to food processor. Pulse until slightly chunky, then add 1 cup parmesan cheese and ricotta and pulse a few more times until combined. Taste and season with more salt if necessary.
Step 5
Spoon ricotta dip into the bread bowl and serve with toasted bread and fresh veggies, if desired.