Artichoke and Ricotta Dip

This tangy recipe uses Lactantia® Lactose Free 2% Milk and Lactantia® Lactose Free 35% Whipping Cream for a rich and creamy dip that goes perfectly with pita chips.

  • 15 mins prep15 mins prep
  • 20 mins cook, Refrigeration: 1.5 hrs20 mins cook, Refrigeration: 1.5 hrs
  • 4 - 6 servings4 - 6 servings

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

Instructions

  1. In a medium pot, bring the Lactantia® Lactose Free Milk and Lactantia® Lactose Free 35% Whipping Cream to a boil on medium heat.
  2. Remove from heat, add the salt and lemon juice. Stir gently and let sit for 5 minutes.
  3. 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.
  4. 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.
  5. Dip

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