1 cup Priano Whole Milk Ricotta*
1/2 cup Friendly Farms Sour Cream*
2 to 3 large cloves garlic, roughly chopped
1 (10-ounce) package Seasons Choice Chopped Spinach*, thawed and squeezed very dry
1/4 cup grated Reganno Grated Parmesan Cheese*, plus more for garnish
1 tablespoon Nature's Nectar Lemon Juice*
1 teaspoon lemon zest
Pinch Stonemill Essentials Crushed Red Pepper Flakes*
Kosher Stonemill Essentials Seat Salt and Black Pepper*, to taste
Specially Selected French Baguette*, for serving
Specially Selected Pitted Kalamata Olives*, finely minced, for serving
Grilled bread slices
Pulse the ricotta, sour cream, and garlic in a food processor until smooth. Add the spinach and Parmesan, and pulse a few times to combine; do not over mix. Transfer to a medium bowl. Add lemon juice, zest, red pepper flakes, and a generous amount of salt and pepper to taste. Chill for at least one hour to allow flavors to marry.
Place a dollop of spinach and ricotta mixture onto grilled bread slices. Garnish with minced olives and grated Parmesan.
* We found these brands at our local ALDI market, where we like to stock up on all our holiday and everyday essentials.