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Artichoke and Ricotta Dip Recipe

Artichoke and Ricotta Dip
Source: Lactantia

Ingredients

  • 3.5 cups Lactantia® Lactose Free 2% Milk
  • 3/4 cup Lactantia® Lactose Free 35% Cream
  • ½ tsp salt
  • 3 tbsp lemon juice

Dip :

  • 1 540ml can of marinated artichokes
  • 1 tbsp olive oil
  • 3 tsp lemon juice
  • 2 tbsp parsley, chopped
  • 1 tbsp thyme, chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 pitas, cut into triangles
PREP TIME
15m
COOK TIME
20m
TOTAL TIME
35m
YIELD
4-6 servings

Instructions

  • 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.

Sauces & Condiments

A recipe from Lactantia

https://www.flyers-on-line.com/data/recipes/8306/artichoke-and-ricotta-dip.jpg

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