I’m determined to not let the ricotta go out of date this time before it gets used up. So it was time to make a ricotta, cheddar and spinach dip topped with cultured salsa/pico de gallo.
I added a dash of cumin powder and a dash of onion powder to the shredded cheddar, cooked spinach and ricotta cheese.
I zapped the dip in the microwave for 30 seconds to soften it up before putting the salsa on top. I didn’t want to destroy the probiotic benefits of the salsa by exposing it to too much heat.
I stuffed a few chili peppers with some of the dip and baked them in a hot oven.
We aren’t celebrating anything in particular today other than life itself, which we celebrate every day. I just felt like indulging.