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.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Artichoke Ricotta Dip
Prep: 10 min Servings: 8
A cheesy, no bake artichoke and spinach dip, made with ricotta, parmesan cheese and pepperoncino for a hint of spice.
Ingredients
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
3/4 cup Parmesan Cheese, grated
Directions
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.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
