1 lb. Ricotta cheese
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 can Artichoke hearts--drained and chopped
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper to taste
Preheat oven to 385. Mix ingredients. Bake about 30+/- minutes or until top is browned and bubbly.
3 comments:
Megan--you're welcome.
That sounds delicious. I love artichoke dip and can't wait to try something that uses a protein -- ricotta cheese -- instead of the all-fat of mayo. Thanks, Tara Marie.
Mary--my original recipe called for mayo and more parmesan, but I like it creamy and being a good Italian, ricotta seemed perfect.
It's still full of fat if you use whole milk ricotta and mozzarella, but you're right at least is has some protein too.
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