Spinach-Ricotta Dip (Aida Mollenkamp) |
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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 2 |
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Ingredients:
1 tablespoon olive oil |
2 tablespoons pine nuts |
1/2 medium yellow onion, finely chopped |
3 medium garlic cloves, thinly sliced |
1 (10-ounce) package frozen spinach, thawed |
1/2 cup fresh ricotta |
1/2 teaspoon kosher salt |
serving suggestion: flatbread, toasted pita wedges, or lavash crackers |
Directions:
1. In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. Serve with flatbread, toasted pita wedges, or lavash crackers for dipping.
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