Olivia's Organics

Ricotta Spinach Artichoke Dip

This dip is the perfect addition to your next dinner party!

Yield: 12 Servings

Instructions

Preheat oven to 425° F.

Heat a large sauté pan on medium heat and sauté the spinach in the oil until wilted. Add in the garlic and continue to cook for another minute. Remove from heat and let cool. Squeeze out any liquid.

In a bowl, mix together the ricotta, artichokes, mustard, cooled spinach and season with salt and pepper. Add mixture into an oven safe casserole and bake for approximately 20 minutes. To brown the top, finish under the broiler for an additional 2 or 3 minutes.

Serve with crackers or toasted bread.

*Photo by @vestal_life
*Recipe by Chef Linda Duggan

Ricotta Spinach Artichoke Dip

Yield
2-3 servings.

Ingredients

  • 1 (5oz.) package Olivia’s Organics Baby Arugula
  • 1 apple – peeled and sliced
  • 2 stalks celery – sliced thin
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/2 cup blue cheese – crumbled
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon salt
  • 1/8 ground pepper

Instructions

  1. Preheat oven to 425° F.
  2. Heat a large sauté pan on medium heat and sauté the spinach in the oil until wilted. Add in the garlic and continue to cook for another minute. Remove from heat and let cool. Squeeze out any liquid.
  3. In a bowl, mix together the ricotta, artichokes, mustard, cooled spinach and season with salt and pepper. Add mixture into an oven safe casserole and bake for approximately 20 minutes. To brown the top, finish under the broiler for an additional 2 or 3 minutes.
  4. Serve with crackers or toasted bread.