Ricotta-Asparagus "Gratin" Dip

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

Prep time:

0 min

Total time:

0 min

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

Ingredient list

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

Directions

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.

Nutrition factsNutrition information

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