15 oz whole-milk ricotta cheese (about 1 3/4 cup)
4 oz softened goat cheese
1/4 cup finely chopped caramelized onion
2 cloves garlic, minced
Handful of fresh chopped spinach wilted
1/4 cup plus 2 tbsp chopped black walnuts
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
1 large egg
1 tbsp fresh dill chopped
¼ tsp lemon zest
- Preheat the oven to 375 F. Grease a three- to four-cup casserole dish with butter or nonstick cooking spray.
- In a large bowl, stir together the ricotta and goat cheese until smooth. Add the onion, garlic, lemon zest, fresh dill and 1/4 cup of the black walnuts. Stir to combine all the ingredients. Fold in the salt, black pepper, basil and oregano. Add the egg, and stir until it’s blended into the cheeses.
- Transfer the dip to the prepared baking dish. Sprinkle the top with the remaining two tablespoons of black walnuts. Bake for 20 to 25 minutes; baking time will vary by the size and shape of your baking dish. (The ramekins used here baked for 24 minutes.) The dip will start to bubble as the top begins to brown. It’s ready when the dip begins to firm up around the edges but is still somewhat soft in the middle
- Remove from the oven. Let sit 10 minutes before serving, and sprinkle additional dried basil and oregano on top to taste. The dip is best with tortilla chips, but it is also good with pita chips or vegetable sticks, and it can be used as a spread on crackers.