side dish
Artichoke Cream Dip
Cooked artichoke hearts are blended with ricotta, garlic, Parmesan and fresh basil.
Added by Adam
🥦
Prep Time
5 min
Yield
6
Scale Recipe
- ounces (400 grams/1 can) artichoke hearts (not marinated or in oil, just in brine or water drained well (see note))14
- (100 grams) fresh ricotta cheese½ cup
- Parmesan cheese (grated)3 tablespoons
- garlic clove (minced or grated)1
- fresh basil (roughly chopped)2 tablespoons
- salt (or more to taste)¼ teaspoon
- Ground black pepper to taste
- olive oil (plus more depending on desired consistency)⅓ cup
Instructions
1
Add all the ingredients to a blender and blend until smooth. You can adjust the amount of oil to your desired consistency. Taste for seasoning.
2
Storing: This recipe will keep for up to 4 days in a sealed container. The exposed parts (the top of the spread) will oxide and turn dark so I recommend adding a thin layer of olive oil to the top when you put it in the container before putting on the lid. You can also make it ahead and refrigerate until ready to use.
Baking Notes
No notes yet. Add one after your next bake!