You may also like
Categories:
layer spinach garlic olive oil salt Ricotta Layer Ricotta cheese lemon rind olive oil nutmeg salt Pepper Layer yellow peppers Tomato layer tomato pesto black olives breadstick
Viewed: 3 - Published at: 9 months agoIngredients
- Spinach Layer
- 7 cups Baby Spinach
- 2 garlic cloves, finely chopped
- 1/4 cup olive oil
- salt, to taste
- Ricotta Layer
- 2 cups ricotta cheese
- 1/2 teaspoon grated lemon rind
- 1 tablespoon olive oil
- 1 pinch nutmeg
- salt, to taste
- Roasted Pepper Layer
- 2 yellow peppers
- Sun-Dried Tomato Layer
- 1/2 cup store bought sun-dried tomato pesto
- Garnish
- 1/4 cup chopped black olives or 1/4 cup fresh basil (to garnish)
- breadstick (the skinny ones work well)
Method
- In a blender, puree spinach, garlic, oil and salt until smooth. Place in a bowl and set aside. (Make sure your spinach is completely dry to avoid having the puree become too liquidy).
- In a bowl, stir together ricotta, lemon rind, oil, nutmeg and salt. Set aside.
- Char the 2 whole peppers on the barbecue or under broiler until black on all sides. (I put them on top of the stove burners). When cooled, peel off skin, take out the seeds and stem and discard. Rinse the roasted pepper then puree in blender until smooth. Salt to taste and set aside.
- Shooter glasses work best to layer the dips. Begin layering by starting with the spinach puree, followed by the ricotta mix, sun-dried tomato, ricotta mix, pepper puree and finish off with the ricotta mix on top.
- You can use plastic baggies to hold each of the ingredients. Just cut a hole in one of the bottom corners and use it to pour the mixtures into the glass, like you would use a piping bag.
- Garnish each glass with either chopped olives or fresh basil and serve with breadsticks.
