Ricotta-Romano Dip
Ingredients
- 16 oz. BelGioioso Ricotta con Latte® Whole Milk cheese
- 5 oz. BelGioioso Romano cheese, grated
- 1 cob sweet corn
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. minced garlic
- 2 cups fresh spinach leaves, chopped
- 6 oz. marinated artichoke hearts, diced
- 1 tsp. ground sumac
- 1 Tbsp. red pepper flakes
Directions
Preheat oven to 350˚F.
In a large bowl, combine BelGioioso Ricotta con Latte® and grated BelGioioso Romano cheeses and set aside.
Grill the cob of corn until kernels start to char. Remove from heat and let cool until you are able to cut the kernels from the cob and set aside. In a large, deep skillet, heat olive oil, garlic and spinach over medium high heat. Add the artichoke and sweet corn and heat through. Remove from heat and add to the cheese mixture. Combine all ingredients, season with sumac and pepper flakes. Place cheese dip into an oven safe crock or serving dish.
Bake in oven or on grill until heated through, about 20 minutes.
Serve warm with grilled bread.