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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.

Serves: 4 - 6 Preparation: 15 mins Cook Time: 20 mins, Refrigeration: 1.5 hrs
Lactantia<sup>®</sup> Lactose Free 2 % Milk 2L product image Made with Lactantia® Lactose Free 2 % Milk 2L Lactantia<sup>®</sup> Lactose Free Whipping cream 35% product image Made with Lactantia® Lactose Free Whipping cream 35%

Ingredients

Directions

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

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