| Level: | Easy |
| Total: | 6 min |
| Prep: | 1 min |
| Cook: | 5 min |
| Yield: | 2 cups |
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.
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 179 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 16 mg |
| Sodium | 311 mg |
Reviews
I wish I’d read the reviews before making this. I added more garlic, but it was still less flavorful than preferred. I thaw frozen spinach by putting it in a non-stick pan on a low heat to remove the excess moisture. I needed to add a little water.
Just as I was about to make this, I read the reviews and got worried about the blandness complaints. I added a few shakes of crushed red pepper to the pan with the pine nuts, some fresh basil, and some parmesan cheese. I thought it turned out great! Very nutritious too!
I too was hoping to like this recipe as I love dips, esp lower fat versions. I agree with the other posts that this recipe is very bland. I followed the recipe exactly. There is no way to add enough salt and pepper at the end to give this dip flavor. I ended up changing it totally by adding lemon juice, some low-fat mayo, more garlic, red pepper flakes, and some Tabasco sauce. I will never make this one again.
I have been looking for easy dip recipes, and was in hopes that this one would be in that category. I followed the recipe to the letter, and after tasting the finished product, I put the remaining dip down the garbage disposal and threw away the recipe. Food is all a matter of personal taste, but my wife was of the same opinion.
really delish – not for those seeking a smack across the face in terms of bold flavor…subtle and delightful 🙂
Works as advertised as a main meal or an appetizer. It didn’t have a strong flavor ‘punch’ as the latter, but was still very flavorful especially when paired with lighter breads and chips. This might not stand up along side strong cheeses or meats, but it is very good with milder flavors.
I made this as a dip for a party I served it with some flatbread and veggies. My little nieces and my parents loved it. My husband said that he thought it was bland and he didn’t like it. Well, the next night I was using the leftovers for a pasta sauce. We ended up having 4 guests at the last minute. I used a container of pasta. I started by taking the casing off of sweet italian sausage and cooked it. I added the sauce then added a little more ricotta, chicken stock, pine nuts, and some gorgonzola for more flavor and volume. It was SO GOOD. Everyone loved it! It was an awesome way to use leftovers.
This dip is very bland if following the recipe. Taste and season before serving. Also it is super green which can be a bit unappetizing. I added a can of pureed tomatoes to change the color a bit and add some extra flavor.
I like this recipe because its not as fattening as other dips. theres no mayo or such thing in it. i would only use half the amount of garlic though. the garlic overpowers the dip. its really good though
A little too bland for my taste. Not so sure I would make again