Ingredients
– 9 oz ricotta cheese
– 2.8 oz grated Parmesan cheese
– 3 tbsp Carapelli 100% Italian EVOO (plus more for drizzling)
– 14 oz fresh spinach
– 1 onion, finely chopped
– ¼ tsp ground nutmeg
– ¼ tsp ground black pepper
– Salt to taste
– Baguette bread, sliced
Directions
1 Heat 3 tbsp olive oil in a pan over medium heat. Sauté onion until golden.
2 Add spinach, salt, pepper, and nutmeg. Cook until wilted, about 5 minutes.
3 Mix ricotta, Parmesan, sautéed spinach, and 3 tbsp olive oil.
4 Transfer to a baking dish and bake at 350°F (180°C) for 36 minutes.
5 Slice baguette, drizzle with olive oil, and toast in the oven during the last 10 minutes of baking.
6 Serve dip warm with toasted bread.
2 Add spinach, salt, pepper, and nutmeg. Cook until wilted, about 5 minutes.
3 Mix ricotta, Parmesan, sautéed spinach, and 3 tbsp olive oil.
4 Transfer to a baking dish and bake at 350°F (180°C) for 36 minutes.
5 Slice baguette, drizzle with olive oil, and toast in the oven during the last 10 minutes of baking.
6 Serve dip warm with toasted bread.
