Garlicky Spinach Dip
|Nonfat ricotta cheese||1⁄2 Cup (8 tbs)|
|Non-fat sour cream||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Chopped fresh oregano||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground nutmeg||1⁄8 Teaspoon|
|Hot pepper sauce||1 Dash|
|Black pepper||To Taste|
In a food processor fitted with the steel blade, combine the ricotta, sour cream and orange juice.
Add the spinach, scallions, basil, oregano, garlic, nutmeg and hot-pepper sauce.
Process until smooth, stopping occasionally to scrape down the sides.
Add salt and pepper to taste.
Pour into a medium bowl, cover and chill in the refrigerator for at least 30 minutes, or overnight.