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Ricotta-Asparagus "Gratin" Dip

Fresh vegetables make this creamy, cheesy dip the perfect appetizer for your spring get-together or family party.

Prep time

20 min

Total time

40 min

Servings

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

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    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
Preparation
  • 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.

306832
Amount per serving Calories 190
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Cholesterol 15mg
Sodium 290mg
Carbohydrate 24g
Dietary Fiber 2g
Total Sugars 5g
Added Sugars 4g
Protein 4g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 6% DV
Iron 6% DV
Potassium 2% DV
Vitamin D 0% DV

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