Baked spinach and ricotta dip from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (page 275) by Cara Mangini

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Notes about this recipe

  • claire_txa051 on April 21, 2026

    Easy peasy and yummy. Would benefit from a lead flavor, like an herb or seasoning, so I’d recommend tossing in dill or za’atar or something. Doubled ricotta and that was the way to go.

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