Hot Artichoke and Cheese Dip |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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One of my DH's football munchies. Good for parties too. Ingredients:
1 (15 ounce) container whole milk ricotta cheese |
1 (10 ounce) package frozen artichoke hearts, thawed,drained,and chopped |
1 cup shredded parmesan cheese |
1/4 cup finely chopped shallot |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons unseasoned breadcrumbs |
2 tablespoons chopped pine nuts |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, combine ricotta cheese, artichokes, Parmesan cheese, shallots, lemon juice, salt and pepper.
3. Pour into a 1-quart casserole or baking dish.
4. Mix together other ingredients, and sprinkle over the top.
5. Bake, uncovered for 20-25 minutes or until lightly browned and bubbly around the edges.
6. Serve with crackers and crudites, if desired.
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