Spinach Ricotta Dip with Roasted Red Peppers
Made with frozen spinach this dip is quick and easy! Serve with gluten-free crackers and fresh vegetable sticks.
1 10-ounce package of frozen chopped spinach - thawed and drained very, very well
¼ cup of chopped scallions
1 small white onion, peeled and grated
¼ cup of sour cream (check label for allergens)
½ cup of ricotta cheese (check label for allergens)
½ teaspoon Worcestershire Sauce (check label for allergens)
2½ tablespoons lemon juice
Salt and pepper, to taste
1/2 cup of 2-3” sliced roasted red peppers
Combine all the ingredients, except the roasted red peppers, in a food processor or blender. Pulse 3-4 times until combined and smooth, but not watery (be careful that you do not over process!). Tip: After the first pulse or two you may want to scrape down the sides of the food processor to make sure the dip becomes well combined.
Transfer the dip to a bowl, and smooth down the top with a spatula or back of a spoon. Place the roasted red pepper slices on top of the dip in a decorative pattern (i.e. sunburst, checkerboard). Cover with plastic wrap and refrigerate for at least ½ hour to overnight.
Serve with gluten-free crackers or fresh vegetable sticks.
Serves 8-12 for an appetizer.