Spinach-Ricotta Dip

Spinach-Ricotta Dip is delicious with cut pita wedges, and when transformed into Spinach-Ricotta Pesto Pasta With Crisp Prosciutto and Asparagus, it becomes a fast and simple weeknight dinner.

Yield: 2 cups
Prep Time: 1 minutes
Cook Time: 5 minutes
Ease of Preparation: easy
Total Preparation Time: 1 Minutes
Total Time: 6 minutes


  • 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


  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.
  2. Stir in garlic and onion and season well with salt and freshly ground black pepper.
  3. 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.
  4. Taste and adjust seasoning, as necessary.

Serving Suggestion: Flatbread, toasted pita wedges, or lavash crackers.