RICOTTA ARTICHOKE DIP RECIPES

Name: Artichoke Ricotta Dip
Prep time: 10 min
Yield: 8 Servings
Cuisine: Italian
Ingredients: 3/4 cup Parmesan Cheese, grated; 1 can Cento Artichokes in Brine 8-10 (14 oz), drained and rinsed; 4 oz Frozen Spinach, thawed and drained; 1 cup Ricotta Cheese; 1 Bellino Whole Garlic Cloves; 1/2 tsp Cento Extra Hot Calabrese Peperoncino, optional; 1/4 tsp Cento Fine Sicilian Sea Salt; Cento Ground Black Pepper, to taste; 1/2 cup Cento Imported Extra Virgin Olive Oil; Bellino Classico Crostini, for serving

ARTICHOKE RICOTTA DIP - CENTO.COM

Artichoke Ricotta Dip - cento.com image

A cheesy, no bake artichoke and spinach dip, made with ricotta, parmesan cheese and pepperoncino for a hint of spice.

Prep Time 10 minutes

Cook Time 0 minutes

Yield 8 Servings

Number Of Ingredients 10

Ingredients

3/4 cup Parmesan Cheese, grated
1 can Cento Artichokes in Brine 8-10 (14 oz), drained and rinsed
4 oz Frozen Spinach, thawed and drained
1 cup Ricotta Cheese
1 Bellino Whole Garlic Cloves
1/2 tsp Cento Extra Hot Calabrese Peperoncino, optional
1/4 tsp Cento Fine Sicilian Sea Salt
Cento Ground Black Pepper, to taste
1/2 cup Cento Imported Extra Virgin Olive Oil
Bellino Classico Crostini, for serving

Steps:

Place artichoke hearts and spinach in food processor and combine until smooth. Add cheeses, garlic, pepperoncino, salt and pepper to food processor and begin to combine. While ingredients mix, slowly pour in olive oil and blend until smooth. Serve with Bellino Crostini for dipping. Serves 8.

MAKEOVER CREAMY ARTICHOKE DIP RECIPE: HOW TO MAKE IT

Makeover Creamy Artichoke Dip Recipe: How to Make It image

Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. —Mary Spencer, Greendale, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 5 cups.

Number Of Ingredients 13

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1 package (8 ounces) reduced-fat cream cheese, cubed
3/4 cup plain yogurt
1 cup shredded part-skim mozzarella cheese
1 cup reduced-fat ricotta cheese
3/4 cup shredded Parmesan cheese, divided
1/2 cup shredded reduced-fat Swiss cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon garlic powder
1 teaspoon seasoned salt
Tortilla chips

Steps:

In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. , Sprinkle with remaining Parmesan cheese. Serve with tortilla chips.

Nutrition Facts : Calories 104 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

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MAKEOVER CREAMY ARTICHOKE DIP RECIPE: HOW TO MAKE IT

Folks are sure to gather around this ooey-gooey, lightened-up dip whenever it's placed on any buffet table. With cheese, jalapenos and a hint of lemon, it's a treasured favorite. —Mary Spencer, Greendale, Wisconsin
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