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.
