Warm Rapini, Artichoke and Oka Cheese Dip

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 people
Delicious, lighter version of the classic dip, using rapini and French-Canadian OKA cheese. If you can't find OKA in your area, Emmenthal is a great substitute.
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  • 1 bunch rapini (broccoli rabe)
  • 2 14oz/398g cans artichoke hearts drained, DIVIDED
  • 3/4 cup canned cannellini rinsed and drained(white kidney beans)
  • 1/2 cup ricotta cheese
  • 1/3 cup sour cream
  • 1/4 cup Parmesan cheese grated
  • 2/3 cup OKA cheese grated, DIVIDED(or substitute Emmenthal cheese)
  • 1 Tbsp olive oil
  • 2 tsp lemon juice
  • 1 Tbsp garlic minced (about 2 cloves)
  • Salt and pepper, as needed


  • Preheat oven to 350° F.
  • Prepare the rapini: Rinse the rapini, but don't dry. Cut the rapini bunch 2-3 inches from the top, removing and discarding the stem ends. (You're trying to get mostly the leaves and very little of the stem). Place rapini in a large pot on the stove-top over medium heat. Cook, stirring, until rapini is wilted, about 3 minutes. Place wilted rapini into a fine mesh strainer and press well to remove as much moisture as possible. Set aside.
  • In a food processor, combine the rapini, 1/2 of the artichoke hearts, the kidney beans, ricotta cheese, sour cream, Parmesan, 1/2 of the OKA cheese, olive oil, lemon juice, garlic and a bit of salt and pepper. Process until almost (but not completelsmooth. Transfer to a bowl. Roughly chop the remaining artichoke hearts and stir in. Taste mixture and add additional salt and pepper, as needed to heighten the flavours.
  • Spoon mixture into an 8 or 10-inch cast-iron skillet (or similar size oven-safe dish). Top with remaining OKA cheese.
  • Bake in preheated 350° F. oven until quite bubbly, about 35 minutes. If you'd like to brown up the top a bit, pop under the broiler for a few minutes at the end of cooking.
  • Serve warm with crostini or cut vegetables, such as carrots, broccoli or cauliflower.

Nutrition Information:

Calories: 145kcal | Carbohydrates: 5g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 170mg | Fiber: 1g | Vitamin A: 1000IU | Vitamin C: 6.5mg | Calcium: 235mg | Iron: 1.2mg