Appetizers / Hot Dip

Basil and Spinach Dip

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Sometimes my favorite recipes are things I throw together on the fly. I was asked to bring some dip to go with French bread at a recent dinner with friends. Usually, the request to “bring dip” means “bring artichoke dip”. Our standard artichoke dip is good, but after 15 years of gatherings with artichoke dip running the show; it’s time to draft some new players for Team Party Dip.

Things you’ll need:
8 oz ricotta cheese
1/3 cup mayonnaise
2 garlic cloves, minced or 1 teaspoon garlic powder
2 tsp fresh or dried thyme
1/3 cup fresh basil, cut into thin ribbons
2 cups fresh baby spinach, roughly cut into approximately 1/2 inch thick strips
1/4 cup grated Romano or Parmesan cheese (or a mix of both)
1/2 cup grated mozzarella cheese (or a mix of mozza and provolone)
1/2 teaspoon salt
1/8 tsp black pepper

Preheat oven to 375.

Mix all ingredients together with a spoon, withholding basil and spinach.

After the ingredients are mixed, slowly and gently fold in the basil and spinach.

Place in a ungreased baking dish.

Bake uncovered 30-40 minutes, or until it is golden brown and bubbling on top.

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One thought on “Basil and Spinach Dip

  1. Pingback: Hot Cheesy Bacon Ranch Dip | cookplantmeditate

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