Serves 8
Ingredients
- 3/4 cup Parmesan Cheese, grated
- 1 can Artichokes in Brine 8-10 (14 oz), drained and rinsed
- 4 oz Frozen Spinach, thawed and drained
- 1 cup Ricotta Cheese
- 1 Whole Garlic Cloves
- 1/2 tsp Extra Hot Calabrese Peperoncino, optional
- 1/4 tsp Fine Sicilian Sea Salt
- Ground Black Pepper, to taste
- 1/2 cup Imported Extra Virgin Olive Oil
- Bellino Classico Crostini, for serving
Directions
- Place artichoke hearts and spinach in food processor and combine until smooth.
- Add cheeses, garlic, pepperoncino, salt and pepper to food processor and begin to combine.
- While ingredients mix, slowly pour in olive oil and blend until smooth.
- Serve with Bellino Crostini for dipping.
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