Baked Kale and Ricotta Dip

I was flipping through the most recent issue of Martha Stewart Living late last week and came across a quick one-page recipe for an alternative to spinach artichoke dip. Since it’s fall and football season and we’re always looking for snacks to enjoy while we watch games on Sunday afternoon, I immediately tore out the page to save. The recipe called for just 2 main ingredients – ricotta cheese and a leafy green. Since we had a bunch of kale in the fridge from our CSA that week we decided to make it for Sunday’s game-watching. I was totally surprised at not only how easy this was to put together but also how delicious it turned out. *Warning, I didn’t chop the kale quite enough and some bites were tricky to eat. I suggest chopping the kale (or whatever green you choose) smaller than you think is appropriate.

I sauteed the kale first to cook it down and then chopped even more.

Mix with ricotta cheese (the ratio is 1C ricotta to 1C chopped green) and season with salt and pepper. I then sprinkled with a little grated Parmesan cheese.

Bake for about 12 minutes at 425 until the edges start to brown. Serve with toasted bread and ENJOY!