Spinach Ricotta Dip
Source of Recipe
"San Jose Mercury News"
Recipe Introduction
This is a nice spinach dip that is easy to prepare, mild in flavor, and goes so well with raw veggies. Do use the mustard as it is needed to punch up the flavor.
* Exported from MasterCook *
Spinach Ricotta Dip
Recipe By : Carol Flinders
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers, Dips, Family Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked spinach -- chopped and well
-- drained
1/2 cup buttermilk
1/4 cup lemon juice
1 cup ricotta cheese
peel of two lemons -- finely grated
1 bunch scallions -- chopped
1/4 cup parsley sprigs
freshly ground black pepper
1 teaspoon salt (optional)
1 teaspoon Dijon mustard (up to 2 tsp.)
1 tablespoon oil (optional)*
Press excess liquid out of spinach and place in blender with buttermilk, lemon juice, ricotta cheese, lemon peel, scallions, parsley, pepper, and salt. Blend thoroughly, using a rubber spatula to move mixture around in blender as it combines, and adding extra buttermilk only if absolutely necessary to blend.
Taste and consider: You may like it as is, but for extra "kick" add the mustard. To smooth it out a little, blend in the oil.
Makes nearly 3 cups of a dip that is really good with raw veggies such as sliced jicama, strips of red bell pepper, raw cauliflower, broccoli etc.
*Judi's note: I use about 1 teaspoon of olive oil in the dip, which gives it a little flavor and makes the dip much smoother and creamier.
Formatted for Master-Cook by:
Judi Mae Phelps (judimae@earthlink.net)
Description:
"This is quite good and is always a hit at gatherings."
Source:
"San Jose Mercury News (1980s)"
Yield:
"2 3/4 cups"
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