Artichoke and Ricotta Dip Recipe

• In a medium pot, bring the Lactantia® Lactose Free Milk and Lactantia® Lactose Free 35% Whipping Cream to a boil on medium heat.
• Remove from heat, add the salt and lemon juice.
• Stir gently and let sit for 5 minutes.
• Place cheesecloth over a colander and place the colander over a large bowl.
• Pour the liquid over the cheesecloth and let sit for 1.5 hours.
• As it cools, it will thicken.
• Take the thickened ricotta out of the cheesecloth and place the ricotta in a bowl, cover it and chill in the fridge for 4 hours.

Dip :

• Preheat oven to 375°F.
• In a food processor, puree the marinated artichokes, leaving it slightly chunky.
• Place the artichokes in a bowl, mix in the parsley, thyme, salt, lemon juice and cooled ricotta.
• Place the dip in an ovenproof dish and bake in the oven for 10-15 minutes.
• Serve warm with pita bread.