Lemon-Spiked Arugula & Ricotta Dip

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

recipe image

Ingredients (Makes 1 cup)

1          bunch arugula, washed
1/4 cup fresh Italian parsley leaves
1/4 cup olive oil
1 tablespoon grated lemon zest (about 1 lemon)
1 garlic clove
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
24 Focaccia Crostinis

Instructions

  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.

Nutritional information

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

Recipes Developed by Paula Bowman
Photography by Nina Teixeira
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin