Makes 1 serving
We’re loving all of the nut-based cheese products that Kite Hill is making right now.
You may remember we discussed Kite Hill products in our first edition of From The Grocery Aisle and then again in our dedicated vegan cheese post Sorry For Being Cheezy, and the verdicts were in…when it comes to the vegan cheese game, Kite Hill is the real deal.
This recipe comes straight from Kite Hill and calls for their creamy ricotta cheese. The texture is perfect for making into delicious dips and spreads. See for yourself!
Stay tuned for our review of Kite Hill’s new line of nut-based yogurts…
1 lb canned artichokes
10 oz Kite Hill ricotta, whipped
3 oz Kite Hill ricotta, slightly stirred (additional)
1 tsp lemon juice
½ Tbsp fresh marjoram, chopped
1 small garlic clove, minced
1 oz extra virgin olive oil
sea salt, to taste
freshly ground pepper, to taste
Drain the canned artichokes and coarsely pulse in a food processor to make a paste.
Remove from food processor and place in bowl.
In the food processor, blend Kite Hill ricotta for 30 seconds.
Then add it to the artichokes and stir until well incorporated.
Add the olive oil, marjoram, lemon juice, sea salt and freshly ground pepper to taste.
Then fold into the slightly stirred 3 oz of ricotta with a rubber spatula.
Notes + Serving Tips
Serve on top of crostini or with your favorite cracker.