Baked Kale and Ricotta Dip

ricotta-kale-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.

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

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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.

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

2 thoughts on “Baked Kale and Ricotta Dip

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