Spinach dip

As per Lee Ann's request, here's a super simple recipe for spinach dip that's also really good as a sandwich spread.

8 oz. frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup ricotta cheese*
2 cloves garlic, minced
salt & pepper to taste

1. Squeeze as much water out of the thawed spinach as you can. The drier, the better.
2. Put all ingredients together in a food processor to blend.
3. Season to taste and let the flavors blend for at least thirty minutes before serving.

I used fat-free versions of the cream cheese and ricotta and it was still very, very tasty. The spinach is so flavorful that you never miss the fat.

*The amount of ricotta you use will vary, depending on the wateriness of your spinach and ricotta, and your preferences for dip texture. Use up to a cup, but I wouldn't recommend less than a half cup.

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