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Ricotta-Asparagus "Gratin" Dip

Ricotta-Asparagus "Gratin" Dip

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

Prep time20 min
Total time40min
ServingsMakes 3-1/2 cups dip, or 28 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
  • 1 Tbsp. butter
  • ½ 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
  • ½ cup grated Parmesan cheese
  • 2 Tbsp. chopped fresh dill
  • WHEAT THINS Big Snacks
  • 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 Extra
    Reserve 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.
  • Substitute
    Substitute a shallow 1-qt. casserole dish for the pie plate.
  • Variation
    Serve with WHEAT THINS Original Snacks instead of the Big Snacks. Makes 28 servings, 2 Tbsp. dip and 16 WHEAT THINS each.


Nutrition Information

Nutrition Per Serving

 % 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 A4 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron6 %DV
Potassium2 %DV
Vitamin D0 %DV

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