Ricotta-Asparagus "Gratin" Dip

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  • 20 min prep
  • 40 min total
  • Makes 3-1/2 cups dip, or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.


Ricotta-Asparagus "Gratin" Dip Recipe

Ingredients

  • 1 Tbsp. butter
  • 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
  • 3 green onions, cut into thin slices
  • 1 clove garlic, minced
  • 1 egg, beaten
  • 1 cup part-skim ricotta cheese
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh dill
  •  WHEAT THINS Big Snacks

Instructions

  • Heat  oven to 350°F.
  • Melt  butter in small skillet on medium heat. Add asparagus, onions and garlic; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat.
  • Mix  egg, ricotta, sour cream, Parmesan and dill until blended in medium bowl until blended. Add asparagus mixture; mix well.
  • Spoon  into 9-inch pie plate sprayed with cooking spray.
  • Bake  20 min. or until heated through.
  • Serve  with WHEAT THINS.

Recipe Tips

Special ExtraReserve a few asparagus tips from cooked vegetable mixture before stirring remaining cooked vegetable mixture into the ricotta mixture. Garnish baked dip with reserved asparagus pieces and a few red pepper strips before serving.

SubstituteSubstitute a shallow 1-qt. casserole dish for the pie plate.

VariationServe with WHEAT THINS Original Snacks instead of the Big Snacks. Makes 28 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

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Nutrition Information

Makes 3-1/2 cups dip, or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Nutrition per serving:

    • Calories 190 
    • Total fat 9 g
    • Saturated fat 2.5 g
    • Cholesterol 15 mg
    • Sodium 290 mg
    • Carbohydrate 24 g
    • Dietary fiber 2 g
    • Total sugars 5 g
    •     Includes added sugars 4 g
    • Protein 4 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium 2 %DV
    • n/a indicates that data is not available

This recipe features:

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