Spinach Ricotta Dip


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This is a nice spinach dip that is easy to prepare, mild in flavor, and goes so well with raw veggies, such as sliced jicama, strips of red bell pepper, raw cauliflower, broccoli etc. Do use the mustard as it is needed to punch up the flavor. This dip was inspired by a newspaper article clipped from the San Jose Mercury News back in the 1980s.

Shared by
Seaford, NY

Time needed

15 min preparation

Serving Size / Yield

3 cups


  • 1 C. cooked spinach, chopped and well-drained
  • 1/2 C. buttermilk
  • 1/4 C. lemon juice
  • 1 C. ricotta cheese
  • peel of two lemons, finely grated
  • 1 bunch scallions, chopped
  • 1/4 C. parsley sprigs
  • freshly ground black pepper
  • 1 tsp. salt (optional)
  • 1 tsp. Dijon mustard (up to 2 tsp.)
  • 1 Tbs. oil (optional)*

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Press excess liquid out of spinach and place in blender with buttermilk, lemon juice, ricotta cheese, lemon peel, scallions, parsley, pepper and salt. Blend thoroughly, using a rubber spatula to move mixture around in blender as it combines, and adding extra buttermilk only if absolutely necessary to blend.  For extra "kick" add the mustard. To smooth it out a little, blend in the oil.

*Judi's note: I use about 1 teaspoon of olive oil in the dip, which gives it a little flavor and makes the dip much smoother and creamier.

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