Impress and your next get-together with an easy homemade dip! Spinach and ricotta is a fan-favourite combination, and with sticks of carrot and celery you can celebrate a healthier way.
Ingredients
Method
Put the spinach leaves in a large heatproof bowl. Pour over the boiling water. Drain and pour the spinach into a colander. Set aside to cool for 5 minutes. Use your hands to squeeze out any excess moisture.
Put the spinach, walnuts, garlic, lemon zest and basil in the bowl of a small food processor. Cover and process until finely chopped. Add the lemon juice, ricotta, feta and yoghurt. Process until well combined. Season with pepper.
Transfer the dip to a serving bowl. Cover and put in the fridge until ready to serve. Serve with the vegie sticks, watercress and extra basil leaves.
For more deliciously healthy recipes and expert advice, pick up a copy of Diabetic Living, $8.99, at your supermarket newsagent.
How to store spinach and ricotta dip
You can store your spinach dip in the fridge for up to four days. It should be kept in an airtight container to avoid any exposure to bacteria or increase the risk of mould.
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