Thursday, April 13

Artichoke Dip

Megan asked for this the other day and I'm finally getting to it.

Artichoke Dip


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.

4 comments:

Megan Frampton said...

Thank you!

Tara Marie said...

Megan--you're welcome.

Mary Stella said...

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.

Tara Marie said...

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.