Categories: Dip

Ingredients

• 2 (14-ounce) cans water-packed artichokes, well drained
• 4 ounces organic silken tofu
• 3 large cloves garlic (roasted or fresh)
• 1/3 cup Parmesan cheese, freshly grated
• 1/4 teaspoon fine grain sea salt, or more to taste
• pinch of cayenne pepper or Crushed hot red pepper to taste
• 1 lemon, cut in half
• 2 tablespoons extra virgin olive oil
• 2 cups ricotta cheese
• 1 medium red bell pepper, roasted, peeled, seeded, and cut into 1/4-inch dice
• 2 tablespoons chopped fresh basil
• more Parmesan to sprinkle on top

Directions

1. Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, ricotta, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

2. Makes 2-3 cups of artichoke dip.

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