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Spinach and Ricotta Dip

22 Apr

It’s the last full week of class, so our legal writing sections were combined to play a super-awesome review came with fabulous prizes(!!!!) and a pot luck.  Though I am a big fan of warm cheesy dips, there’s only one microwave in the law school that really works, and I didn’t want to hog it trying to heat something up.  Plus, this dip takes about five minutes to make, which is a bonus when you’re busy trying to finish an assignment.  For such a quick, easy dip, this packs a lot of flavor.  It is creamy from the ricotta with just a touch of bright citrus from the lemon juice and tang from the Greek yogurt.  If you’re strapped for time but want something that makes a big impression, this is a dip you should definitely try!

Spinach and Ricotta Dip

Adapted from

1 10 oz. package chopped, frozen spinach, thawed and drained well

1/2 cup plain Greek yogurt

1 cup ricotta cheese

2-3 cloves garlic, minced

1 tbs. fresh lemon juice

Kosher salt and freshly cracked black pepper

Combine all ingredients in a bowl and mix together thoroughly.  Serve chilled.

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