Artichoke Cream Dip
This Italian Artichoke Cream Dip offers endless possibilities! Tender artichoke hearts, creamy ricotta, Parmesan, basil, and garlic blend together to highlight the artichokes’ delicious flavor. Use it as a dip, spread it on sandwiches, crostini, bruschetta, or antipasto, or toss it with hot pasta to create something extra special.
Table of contents
This creamy condiment is like an Italian version of artichoke dip but using ricotta instead of cream cheese or mayonnaise. You don’t have to cook any artichokes because it uses prepared, canned artichokes hearts because they blend up so well. Just blend all the ingredients and you’re good to go. Easy enough!
Ingredients
- Artichoke hearts
- Ricotta
- Parmesan cheese
- Garlic
- Basil
- Salt
- Black pepper
- Olive oil
Which canned artichokes are best?
Plain artichoke hearts (whole, halves or quarters) that are just marinating in water. Using already marinated artichokes will take on a whole new flavor profile, and this is ok, just be mindful of the other ingredients used.
Artichoke Cream Dip Uses and Serving Suggestions
Enjoy a simple sandwich (panino) the way the Italians do by spreading this Artichoke Cream, or Crema di Carciofi, on ciabatta and top with your favorite Italian meats and some fresh arugula (rocket). I’d say it doesn’t get any more Italian than that.
Let your imagination run wild – it’ll enhance so many other food items.
When I serve antipasto (or charcuterie) I like to include a condiment like this along with some marinated olives, some herb and garlic marinated mushrooms along with some sliced meats, good cheeses and crackers for a delightful medley of flavors, textures, and colors. Perfect for starting a meal or as a standalone grazing experience.
Artichoke Cream Pasta Sauce
This recipe can be mixed with freshly cooked pasta for an easy creamy pasta dinner. You could also add chopped tomatoes, cooked spinach or any vegetable of your choice.
Storing Artichoke Cream Spread
This recipe will keep for up to 4 days in a sealed container. The exposed parts (the top of the spread) will oxide and turn dark so I recommend adding a thin layer of olive oil to the top when you put it in the container before putting on the lid. You can also make it ahead and refrigerate until ready to use.
Artichoke Cream
Video
Ingredients
This recipe yields 3 cups/709 grams. The recipe can be doubled.
- 14 ounces (400 grams) can artichoke hearts (not marinated or in oil, just in brine or water) drained well, *see note
- ½ cup (100 grams) fresh ricotta
- 3 tablespoons Parmesan cheese, grated
- 1 garlic clove, minced or grated
- 2 tablespoons fresh basil, roughly chopped
- ¼ teaspoon salt, or more to taste
- Ground black pepper to taste
- ⅓ cup olive oil, plus more depending on desired consistency
Instructions
- Add all the ingredients to a blender and blend until smooth. You can adjust the amount of oil to your desired consistency. Taste for seasoning.
- Storing: This recipe will keep for up to 4 days in a sealed container. The exposed parts (the top of the spread) will oxide and turn dark so I recommend adding a thin layer of olive oil to the top when you put it in the container before putting on the lid. You can also make it ahead and refrigerate until ready to use.