Welcome to our store Saucy Delights!

Need help? Call Us: +1 980 333 4817

Cart 0
Shopping Cart (0)
Sub Total: $0

Spend More $125.00 to reach Free Shipping


Appetizer & Snack

Creamy Broccoli Spinach Dip

A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!

Ingredients :

    1 tablespoon extra-virgin olive oil
    1 teaspoon minced garlic (from 1 clove)
    12 ounces small broccoli florets (about 5 cups)
    Kosher salt and freshly ground pepper
    4 packed cups baby spinach leaves
    1 cup whole-milk ricotta
    2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
    2 tablespoons shredded fresh basil
    ¼ cup grated Parmesan
    Rye crispbread, for serving

Direction :

    Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
    Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
    Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.