Guest guest Posted June 18, 2008 Report Share Posted June 18, 2008 @@@@@ Artichoke Dip Arrabiata 3 tablespoons olive oil 3/4 cup prechopped onion 1/4 cup (1 ounce) prepared crumbled veggie 'bacon' 1 carton (15 ounces) part-skim ricotta cheese 1 can (14 ounces) artichoke hearts, rinsed, drained, and torn into chunks 1/2 cup canned petite-diced Roma tomatoes, drained 1/2 teaspoon red-pepper flakes 1/2 cup (2 ounces) preshredded Parmesan-Romano-Asiago cheese blend, divided sesame crackers or toasted pita wedges 1. Preheat the oven to 350°F. 2. In an 8 " x 8 " microwaveable baking dish, combine the oil, onion, and bacon. Cover with plastic wrap, leaving a small corner vent. Microwave on high power for 4 minutes, or until pale golden. Add the ricotta cheese, artichokes, tomatoes, red-pepper flakes, and 1/4 cup of the cheese blend. Stir to mix thoroughly. Sprinkle with the remaining cheese blend. 3. Bake for 30 minutes, or until bubbling. Serve with the crackers or pita. Serves: 12 Prep Time: 6 mins Cook Time: 34 mins Total Time: 40 mins Source: " Homemade in Half the Time " , Rodale Press Formatted by Chupa Babi: 06.17.08 Nutritional Facts per serving CALORIES 139.8 CAL; FAT 8.7G (SATURATED FAT 3.6G); CARBOHYDRATES 7 (TOTAL SUGARS 1.2G; DIETARY FIBER 2.1 G; CHOLESTEROL 18.6 MG ; SODIUM 227.4 MG ; PROTEIN 8.3 G. Inspired by the fiery Italian tomato-pancetta pasta sauce, this contemporary version of the traditional artichoke dip will win raves. ----- Quote Link to comment Share on other sites More sharing options...
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