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