RICOTTA SPINACH DIP"Serve this tasty dip with cut-up raw vegetables." 1 bunch spinach equal to about 1 cup cooked spinach, well drained and chopped; or 8 ounces packaged frozen spinach, thawed, drained and chopped 1 cup whole ricotta cheese 1/2 cup whole sour cream 1/4 cup chopped scallions 1/4 cup chopped fresh parsley 1 teaspoon grated lemon zest 2 teaspoons fresh lemon juice 1 tablespoon minced fresh dill, or 1 teaspoon dried dill Freshly ground black pepper, to taste Dash cayenne pepper In a food processor or blender, puree all ingredients until creamy. Taste, and adjust seasonings. Refrigerate at least 1 hour before serving. Makes about 2-1/2 cups Source: The Schwarzbein Principle Vegetarian Cookbook by Diana Schwarzbein, M.D., Nancy Deville and Evelyn Jacob Jaffe
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