Artichoke Cream Dip

Cooked artichoke hearts are blended with ricotta, garlic, Parmesan and fresh basil.

Course Condiments

Cuisine Italian

Prep Time 5

Total Time 5

Servings

Calories 182

14 ounces (400 grams/1 can) artichoke hearts not marinated or in oil, just in brine or water drained well (see note)
½ cup (100 grams) fresh ricotta cheese
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

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.

They can be whole, halves or quarters. For this recipe I used 7 whole hearts.