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

Servings
1
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
  • 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
Directions
  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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