Name: Baked Cream Spinach Dip Serving: 4 Prep Time: 5 mins Cook Time: 30 mins
· Red Chile Flakes
· Cream Cheese
· Parmesan Cheese
· Ricotta Cheese
· Extra Virgin Olive Oil
Phase One: Begin by boiling and salting a pot of water for the spinach. Once the water is boiling, add in cooking or curling spinach (not baby) to water. Boil this for around three minutes until the spinach is nice and soft, then drain and squeeze out as much water from the spinach as possible.
Phase Two: Sauté shallots, garlic, and red chili flakes (or garlic/shallot confit if you have it) in extra virgin olive oil. Cook this off until it is aromatic and then add in your spinach.
Phase Three: To the pan add in 5 ounces of light cream and 2 ounces of cream cheese. Cook this off (making sure it’s melted), then add in parmesan cheese and cook on a low heat. Next, turn off the mixture and melt in a quarter of a stick of butter.
Phase Four: Top off the mixture with fresh ricotta and bake at 450 for 10 minutes. Once baked, stir in your ricotta and allow the dip to settle.
Plating: Serve with Crackers or bread of your choice!