1 can (13.75 ounces) artichoke hearts in water, drained
1 Tbsp EVOO
1/4 tsp garlic powder
3/4 cup part-skim ricotta cheese
3/4 tsp salt
1/4 tsp red pepper flakes
pinch nutmeg
1/2 cup grated aged Asiago cheese or Parmesan cheese
Instructions
In a food processor, combine the spinach, artichoke hearts, oil, and garlic powder. Pulse until finely chopped. Add the ricotta, salt, hot pepper flakes, and nutmeg. Pulse until smooth. Add the Asiago and pulse just until combines.
Originally Submitted
2/12/2011
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