Kale and Ricotta Dip

This Kale and Ricotta dip is the simplest thing you’ll make all year, and it’s a great way to use up your garden kale! This is easy and delicious. Win-win!

What you need:

2 Tbs olive oil

2 small bunch of kale, stems removed, chopped very thinly

2 cups ricotta cheese

Salt and pepper

Zaatar seasoning (I love Old Country Olive Oil’s)

Red pepper flakes (optional, and to taste)

Crackers or crostini

Preheat oven to 425. Heat oil in a large skillet over medium high. Add kale and cook until wilted, about 5 minutes. Transfer to a medium, shallow baking dish. Add Ricotta cheese. Stir well. Add sat, pepper. Stir. Taste to see if you need more salt and pepper. Smooth out in pan. Top with zaatar seasoning and sprinkle with red pepper flakes. Bake about 15 minutes until golden and bubbly. While dip is cooking, slice bread. Place on a baking pan. Toast until soft and light brown.

Remove dip and bread from oven and serve hot!

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