Makes up to 2 servingsReady in Prep 10 min Cook 8 min
Ingredients
Lemon Ricotta Dip
1 tub (454 grams) traditional Italian ricotta
¼ cup fresh basil leaves, packed
2 tbsp. fresh dill, chopped
3 tbsp. freshly squeezed lemon juice
1 tsp. finely grated lemon zest
2 tbsp. extra virgin olive oil
¾ tsp. Maldon salt (substitute coarse salt or kosher salt)
2 tbsp. pinenuts, toasted
1 package Marcangelo Chicken and Bacon Spiedini
Crostini for serving
Cooking Instructions
DIP
Add the ricotta, basil, dill, lemon juice, zest, olive oil and Maldon salt to the bowl of a food processor. Whip for 1 minute until light and creamy. Spoon dip into a serving bowl and sprinkle top with toasted pine nuts and some extra basil leaves to garnish if desired.
CHICKEN AND BACON SPIEDINI
Cook to minimum internal temperature of 165°F (74°C).
Preheat the grill to medium and brush grates lightly with vegetable oil. Once hot, grill the Spiedini for about 10 to 13 minutes if cooking from frozen, or about 5 to 6 minutes if thawed, turning frequently until golden and cooked through.
To serve, place the grilled Spiedini on a large platter along with the lemon herb ricotta and crostini for dipping. Enjoy hot off the grill.
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