Raspberry Ricotta Tarts

Raspberries

What do you do with these yummy fresh red raspberries? Well make Raspberry Ricotta Tarts of course!  Everyone will think that they are super special when they get their very own little tarts.

Raspberry Ricotta Tarts
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Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Raspberry Ricotta Tarts
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Rating: 0
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Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Cook the raspberries down until softened with one tbsp. Demerara sugar. About 3 minutes. Pass all cooked raspberries through a fine mesh sieve to make a seedless puree.
  2. Add all of the remaining ingredients, including raspberry puree, in a large glass bowl and blend well with a hand mixer (or use standing mixer). Whip until smooth and has no visible lumps.
  3. Place prepared tart shells on baking sheet and fill with raspberry mixture. Bake at 325 degrees for 25 minutes or until set. Cool on wire rack for 15 minutes, then place in refrigerator until completely cooled. About another 15 minutes.
  4. Garnish with fresh whipped cream, reserved raspberries, fresh mint.
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Cast Iron Spinach Artichoke Dip

Hot spinach artichoke dip

Cast Iron Spinach Artichoke Dip, because everything is better cooked in cast iron!

Cast Iron Spinach Artichoke dip
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Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Cast Iron Spinach Artichoke dip
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Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large glass bowl, whip the softened cream cheese with a rubber spatula, until it is easy to work with. Stir in the mayonnaise, Greek yogurt, and cheeses. Fold in the artichoke hearts, water chestnuts, bacon and then finally the spinach and Knorr mix. Blend well.
  2. Place dip mixture into an 8 inch cast iron skillet. Sprinkle the top with more Gruyere cheese and Parmesan. Bake at 350 degrees for 30 minutes or until the mixture is bubbly. Turn the oven up to 400 degrees and place the dip on the top rack closest to the heat to allow the cheese to brown. About 3-5 more minutes.
Recipe Notes

Serve this dip hot out of the oven with either corn tortilla chips or sliced baguette bread.

Also, green onions and chopped fresh garlic add a nice addition. Or even a drizzle or two of Sriracha Pepper Sauce.

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