This pretty recipe is adapted from the Pampered Chef Website. I added a couple of extra spices because I like a lot of savory herbs. It makes a great dip for a brunch or shower. And, at only 150 cal/serving, you can #eatlessmovemoreprayalot.
Tools:
- 2 Qt Enameled Cast Iron Baker from Pampered Chef
- Egg Separator
- Silicone Coated Whisk
- Small Batter Bowl
- Small Mix N Scraper
- Prep Bowls
Ingredients:
- 2 cups loosely packed baby spinach
- 15 oz ricotta cheese
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 egg + 1 egg yolk
- 2 oz (1/2 cup) Grated Mozzarella cheese
- 1 oz (1/4 cup) Finely grated Parmesan cheese
- 1/4 cup oil packed Sun Dried Tomatoes, drained and chopped
- 1 TBSP Dried Oregano
- 1 tsp Dried Thyme
- Cracker for serving
Instructions:
- Preheat oven to 375 F
- Microwave the spinach for 1 min; squeeze out the extra water.
- Whisk the ricotta, salt, pepper, egg and yolk together in the small batter bowl. Stir in the spinach, cheeses, tomatoes, and seasonings. Mix with the Mix N Scraper. Pour into Enameled Cast Iron Baker
- Bake until the dip is slightly browned and set in the center. 30 min in the 2 Qt Baker or 35-40 min in the 1 Qt Baker. Serve with Crackers or Toasted Bread.
Did you make this recipe? Tag me @jennskitchenblog on Instagram or @JWRKitchen on Facebook. Hashtag #jennskitchenblog #eatlessmovemoreprayalot.
