Beautiful Baked Ricotta

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:

1. Preheat oven to 375 F
2. Microwave the spinach for 1 min; squeeze out the extra water.
3. 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
4. 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.