Spinach and ricotta dip
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Toasted walnuts and cashews blended with wilted spinach, garlic, balsamic, herbs and ricotta into a creamy dip.
Ingredients
- 2 tbsp walnuts
- 1 tbsp cashew nuts
- 3 handfulls spinach
- 1 clove garlic minced
- 1 tsp balsamic vinegar
- 1 tsp dried basil with oregano and thyme
- 1/2 cup ricotta cheese
- salt and pepper to taste
- 1 tbsp olive oil (for wilting the spinach; named in the method only)
Equipment
- skillet
- food processor
Directions
- Break the nuts up a little and toast in a dry pan for about 1 minute, until lightly golden and nutty. Take them off the heat at once and let cool.
- Wilt the spinach in 1 tbsp olive oil.
- Blend everything in a food processor until combined.
- Chill for 30 minutes to an hour so the flavors can develop.