Blast From the Recent Past

Too tired to cook tonight. Besides, I still have delicious leftover pizza to enjoy! So, instead of posting a recipe from tonight, I will share two quick ones from when I was home the other week.

Pesto Ricotta Dip: Yields about 2 cups
8 oz container ricotta cheese
6-8oz jar prepared pesto sauce (you can make your own if you have time! If not, many stores make their own fresh pesto, or Classico makes for a decent substitute)
Salt, to taste
Olive oil, fresh basil, and/or toasted pine nuts to garnish, optional

Combine ricotta, pesto and salt in a medium bowl. Transfer to a serving dish and garnish, if desired.

White Bean and Artichoke Dip: Yields about 2 cups
1 can canellini beans, drained and rinsed
6-8oz jar prepared artichoke tapenade (not artichoke dip)
Salt, to taste
Pinch of crushed red pepper flakes

Combine ingredients in a medium bowl, transfer to a serving dish, and enjoy.


These dips go very well with an assortment of baked or grilled olive oil crostini, pita wedges, cut vegetables, olives or other antipasti.
By the way, sorry for any spelling errors-I'm posting from my Blackberry instead!