Spinach Ricotta Dip

Name: Spinach Ricotta Dip
Ingredients: 1 bag MASA Chips Hatch Chile; 4 oz plain cream cheese, softened to room temperature; ¾ cup whole milk ricotta cheese; ⅔ cup plain Greek yogurt; ⅓ cup grated parmesan; 10 oz frozen spinach, thawed and liquid squeezed out thoroughly; ⅓ cup green onions, chopped; 1 cup shredded mozzarella; Salt &amp; black pepper, to taste

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Author:

Ancient Crunch

This is the ultimate spinach dip - rich, indulgent, and built with a signature three-cheese base. By combining creamy ricotta with Greek yogurt and cream cheese, you get a thick, spreadable texture that holds up perfectly to every scoop. The earthy spinach is folded into the savory cheese mixture and finished under the broiler until the mozzarella is golden and bubbling. It’s a classic crowd-pleaser that finds its perfect match when paired with the smoky heat and sturdy stone-ground crunch of our MASA Hatch Chile.

Spinach Ricotta Dip with MASA Hatch Chile

Ingredients

1 bag MASA Chips Hatch Chile
4 oz plain cream cheese, softened to room temperature
¾ cup whole milk ricotta cheese
⅔ cup plain Greek yogurt
⅓ cup grated parmesan
10 oz frozen spinach, thawed and liquid squeezed out thoroughly
⅓ cup green onions, chopped
1 cup shredded mozzarella
Salt & black pepper, to taste

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Directions

Thaw the frozen spinach ahead of time. Use paper towels or a clean kitchen cloth to squeeze out as much excess liquid as possible to ensure the dip remains thick and creamy.
Preheat your oven to 375°F.
To a food processor, add the softened cream cheese, ricotta, Greek yogurt, grated parmesan, salt, and pepper. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
Once blended, add the prepared spinach and chopped green onions. Fold them in by hand or pulse briefly until evenly distributed. Transfer the mixture to a baking dish.
Sprinkle the shredded mozzarella over the top in an even layer.
Bake for 20–25 minutes until the cheese is melted and the dip is heated through. For the final touch, turn the oven to broil for 1–2 minutes until the mozzarella is bubbling and spotted with golden brown.
Remove from the oven and serve immediately alongside a bowl of MASA Hatch Chile for the perfect savory, spicy bite.

Recipe Note

Using whole milk ricotta is the key to achieving that rich, professional-grade texture that keeps the dip from being too airy or thin.

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