1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package shredded sharp Cheddar cheese
1 (3 ounce) package cream cheese, softened
1/2 teaspoon minced fresh parsley
1 tablespoon chopped fresh thyme
In a medium bowl, mix mushrooms, spinach, cheese, cream cheese, parsley, thyme and water to make ricotta cheese. Refrigerate 8 hours before serving.