Recipe Template

Course Name

Culinary basics

Day of Lab
(M-F)

Block #

Kitchen #

Name/Section Please type your full name first followed by names of lab partners.

Katie Routhe

Ali Carlton

Carissa Kramer

Menu Item

Ricotta cheese and Artichoke dip

Cooking
Method(s)

Curdling milk and draining liquid by colonder,

saute vegetables and broiling

Yield

Recipe
Source/Link

https://docs.google.com/document/d/1VxAdZ
stPXz2v3hwKYIkZZIxY41FUCc7Fu35pkPguKT4/
edit

Portio
n Size

Prep Time:

25 mins

2-3

Cooking
Time:

10 mins

cup

Serving
Time:

10 mins

Total Time Required for Recipe:

Ingredients
Item

Amount

Whole milk
salt

2 cups
tsp

vinegar
Artichoke hearts
shallot
Spinach
Minced garlic
Cream cheese
Ricotta cheese
Sour cream
Parmesan cheese
Salt and pepper
Lemon juice

Procedure ** Copy and paste directly from source.

Cheese:

45 mins

2-3 TBSP
4 oz.
1 shallot
5 oz
1-2tsp
4 oz.
cup
cup
cup
To taste
1 tsp.
Format to reduce printed pages.

Pour milk and salt into a large saucepan. Heat over medium heat, stirring occasionally to prevent
scorching. Using your thermometer, heat milk to 190F. It should become foamy and begin
simmering but NOT boiling. Remove from heat and add vinegar. Stir only a couple of times and
then let the mixture sit. DO NOT stir anymore, and allow mixture to sit for 5 minutes. Line
colander with dampened cheesecloth at least 2 layers thick. Place colander into larger bowl. Pour
mixture very carefully into colander, careful not to disturb the curds. Let mixture drain for 20-25
minutes, occasionally discarding the liquid (whey) that collects in the bowl.

Spinach and Artichoke dip

1.
2.

Preheat oven to 350 degrees.

Mince garlic and shallots . Saut over very low heat with a drizzle of olive oil.

3.
4.
5.
6.
7.

Roughly chop spinach and add to pan. Let spinach cook down (1-2 minutes)
Add lemon juice. Roughly chop artichokes and add to pan. Stir together.
In separate bowl combine cream cheese, ricotta cheese, and sour cream. Add to pan and heat all the way
through. Add cup Parmesan cheese to mixture. Add salt and pepper to taste.
Spoon into baking dish. Top with remaining Parmesan cheese.
Bake at 350 degrees for 5-10 minutes. Broil (500 degrees) for 2-3 minutes or until cheese browns and
bubbles.
Serve with chips or toasted bread.