Filed Under: blend, north-american, snack, spicesherbs, Under 20 Mins

Lemon-Spiked Arugula & Ricotta Dip

Great with Focaccia Crostini, but if you're short on time just serve with your favourite crackers.

April 8th, 2012

Recipe by Paula Bowman Photography by Carlo Mendoza

Prep Time
10 minutes
Cook Time
0 minutes
  • 1 bunch arugula, washed
  • 1/4 Cups fresh Italian parsley leaves
  • 1/4 Cups olive oil
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon juice
  • 1/2 Cups grated Parmesan cheese
  • 1/2 Cups ricotta cheese
  • 124 Focaccia Crostinis
  1. Place first seven ingredients in a food processor and pulse until finely chopped.

  2. Add cheeses and process until well blended.

  3. Serve in a bowl with crostini on the side or place 1 tablespoon on each crostini and arrange on a serving tray or platter.

Nutrients Per Serving

Nutrients per crostini (with 2 teaspoons dip): 91 calories, 5 g fat, 3 g protein, 9 g carbohydrates, 1 g fibre, 259 mg sodium.

Lemon-Spiked Arugula & Ricotta Dip

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