Baked Ricotta Spinach Puffs with Alfredo Cream Dip
Baked Ricotta Spinach Puffs with Alfredo Cream Dip 
These delightful baked ricotta spinach puffs are creamy and flavorful, served with a rich Alfredo cream dip. Perfect for appetizers or a party snack! Here’s how to make them:
Ingredients:
For the Puffs:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon olive oil
1/4 cup chopped fresh parsley (optional)
For the Alfredo Cream Dip:
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Prepare the Spinach Puffs:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ricotta cheese, thawed and squeezed dry spinach, grated Parmesan cheese, grated Pecorino Romano cheese, beaten eggs, all-purpose flour, garlic powder, salt, black pepper, nutmeg, and olive oil. Mix until well combined. If using, fold in the chopped fresh parsley.
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Puffs:
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and set. Remove from the oven and let cool slightly.
Make the Alfredo Cream Dip:
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, and black pepper. Cook for a few minutes, stirring constantly, until the sauce thickens slightly. Remove from heat.
Serve:
Serve the baked ricotta spinach puffs warm with the Alfredo cream dip on the side. Enjoy this delicious appetizer!
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