Baked Spinach Ricotta Spread Recipe

About this recipe

This warm and creamy spinach ricotta spread is a diabetic-friendly, vegetarian dish perfect for dinner. Packed with fresh spinach, low-fat cheeses, and a hint of herbs, it’s a satisfying and healthy option.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Sussex Wholefoods Organic Dried Basil
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 150G Lindahls Kvarg White Chocolate
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 395G D'Aucy Chopped Spinach
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Garlic Powder 480g
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Place 1 cup of fresh spinach and 1/2 cup of diced onion in a small saucepan with a small amount of water. Cover and cook for 5 minutes or until tender, then drain well.
3. 3. In a medium mixing bowl, beat 1/3 cup quark, 3/4 cup low-fat ricotta cheese, 1/2 teaspoon dried basil, 1/2 teaspoon italian seasoning, 1/4 teaspoon salt, 1/8 teaspoon garlic powder, and 1/8 teaspoon black pepper until smooth and well combined.
4. 4. Stir the cooked spinach and onion mixture into the cheese mixture until evenly incorporated.
5. 5. Spread the mixture evenly into a 9-inch pie plate.
6. 6. Bake in the preheated oven for 15 to 20 minutes, or until thoroughly heated and slightly golden on top.
7. 7. Remove from the oven and top with 3/4 cup of diced red bell pepper and 2 tablespoons of grated Parmesan cheese.
8. 8. Serve warm with whole-grain crackers or sliced vegetables for dipping.