Dips are my go-to for any gathering. Whether it’s game day, a casual dinner party, or just a quiet night in, I know I can count on a good dip to make everyone happy. But I’ve learned that cold dips don’t always hit the spot, especially when the weather gets chilly. That’s when I turn to my trusty baked dips.
This spinach ricotta dip has become my secret weapon for entertaining. It’s warm, creamy, and disappears faster than I can make it. The best part? I can throw it together with ingredients I usually have on hand. No last-minute grocery runs or fancy prep work required.
Want something that feels fancy but takes minimal effort? This is your answer. Serve it with some crusty bread, crackers, or even veggie sticks, and watch your guests go back for seconds. Trust me, you’ll want to double the recipe.
Why You’ll Love This Spinach Ricotta Dip
- Quick and easy – Ready in just 25-35 minutes, this dip comes together fast when you need an appetizer in a pinch for parties or game day.
- Fresh, simple ingredients – Made with baby spinach, creamy ricotta, and fresh lemon juice, you’ll taste the difference that quality ingredients make.
- Naturally gluten-free – Perfect for guests with dietary restrictions, and you can serve it with gluten-free crackers or fresh vegetables for dipping.
- Crowd-pleasing appetizer – The creamy, cheesy texture with hints of garlic and nutmeg makes this dip disappear fast at any gathering.
- Healthier option – Packed with spinach and protein-rich ricotta, this dip gives you a nutritious boost compared to typical party appetizers.
What Kind of Ricotta Cheese Should I Use?
For this dip, you’ll want to splurge on good quality ricotta cheese since it’s the star of the show. Whole milk ricotta will give you the creamiest, richest results, while part-skim versions can work but may taste a bit thinner. If you can find fresh ricotta from a local Italian market or deli, that’s your best bet – it tends to be less watery and has a better texture than the standard grocery store containers. Avoid ricotta that looks watery or separated in the container, as this can make your dip runny instead of thick and creamy.
Options for Substitutions
This creamy dip is pretty forgiving when it comes to swaps, so here are some easy substitutions:
- Fresh baby spinach: Frozen spinach works great too – just use about 10 oz. and make sure to thaw it completely and squeeze out all the excess water before mixing it in.
- Ricotta cheese: You can substitute with cottage cheese (blend it smooth first) or cream cheese mixed with a little milk to lighten it up. The texture will be slightly different but still delicious.
- Fresh lemon juice: Bottled lemon juice works in a pinch, or you can use white wine vinegar for a similar tangy kick.
- Green onions: Regular yellow onion (finely diced) or chives work well as alternatives. Use about 2 tablespoons of either.
- Parmesan cheese: Romano or Asiago cheese make good substitutes, or you can use any hard grating cheese you have on hand.
- Nutmeg: If you don’t have nutmeg, you can skip it entirely or add a pinch of Italian seasoning instead for extra flavor.
Watch Out for These Mistakes While Baking
The biggest mistake when making spinach ricotta dip is not properly draining the spinach after cooking, which can leave you with a watery mess instead of a creamy dip – make sure to squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
Another common error is using low-quality ricotta cheese, which tends to be grainy and watery, so invest in good ricotta from the deli counter or look for whole milk varieties for the creamiest results.
Don’t skip the step of sautéing the garlic before mixing it in, as raw garlic can be overpowering and harsh, while cooked garlic adds a mellow, sweet flavor that complements the other ingredients perfectly.
Finally, resist the urge to overbake the dip – it’s ready when the top is lightly golden and the edges are bubbling, usually around 20-25 minutes, since overcooking can cause the ricotta to separate and become grainy.
What to Serve With Baked Spinach Ricotta Dip?
This creamy dip is perfect for scooping up with toasted baguette slices or pita chips – the crispy texture is a great contrast to the smooth, cheesy dip. I love serving it alongside fresh vegetables like bell pepper strips, cucumber rounds, and cherry tomatoes for a lighter option that still satisfies. You can also set out some crackers like water crackers or even tortilla chips if you want something with a bit more crunch. For a more filling spread, try pairing it with some sliced crusty bread that guests can toast themselves, making it feel like a cozy appetizer party.
Storage Instructions
Store: This spinach ricotta dip keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all the flavors have had time to meld together. Just give it a good stir before serving since it might separate a little.
Freeze: You can freeze this dip for up to 2 months, though the texture might change slightly when thawed. I like to portion it into smaller containers so I can defrost just what I need. Let it thaw completely in the fridge overnight before reheating.
Reheat: Warm it back up in a 350°F oven for about 15-20 minutes until heated through and bubbly on top. You can also microwave individual portions, but the oven gives you that nice golden top again. If it seems a bit thick after reheating, just stir in a splash of olive oil.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1100
- Protein: 50-55 g
- Fat: 65-70 g
- Carbohydrates: 30-35 g
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 8 oz baby spinach leaves
- 2 cups ricotta cheese
- 2 tbsp lemon juice
- 1/4 cup sliced scallions
- 3 garlic cloves, minced
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup grated parmesan
Step 1: Wilt the Spinach
- 1 tbsp olive oil
- 8 oz baby spinach leaves
Preheat the oven to 425°F (220°C).
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
Add the baby spinach leaves and cook, stirring, until just wilted, about 1 minute.
Remove the spinach from the pan, allow it to cool slightly, and then roughly chop it.
I like to spread the spinach out on a cutting board for a minute to help it cool faster before chopping.
Step 2: Make the Ricotta Mixture
- 2 cups ricotta cheese
- chopped spinach from Step 1
- 2 tbsp lemon juice
- 1/4 cup sliced scallions
- 3 garlic cloves, minced
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 cup grated Parmesan
In a large bowl, combine the ricotta cheese, chopped spinach from Step 1, lemon juice, sliced scallions, minced garlic, sea salt, ground black pepper, ground nutmeg, and half of the grated Parmesan cheese.
Stir everything together until well mixed.
For the best flavor, I like to use freshly squeezed lemon juice and crack the black pepper right into the bowl.
Step 3: Assemble the Dip
- ricotta and spinach mixture from Step 2
- olive oil, for drizzling
- 1/4 cup grated Parmesan
Transfer the ricotta and spinach mixture from Step 2 into an oven-proof baking dish.
Drizzle a little extra olive oil over the top and sprinkle with the remaining Parmesan cheese, covering the surface evenly.
Step 4: Bake and Serve
Bake the dip in the preheated oven for 15 minutes or until it is hot and bubbly on top.
Remove from the oven and serve immediately with gluten-free crackers, corn chips, or fresh vegetables.
To make the dip extra special, I sometimes broil it for an additional 2 minutes after baking to get a golden-brown top.
