Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Cinque-Formaggi Artichoke Dip


1 cup Galbani Whole Milk Ricotta, room temperature
6 oz. Galbani Mascarpone, room temperature
¼ cup Galbani Gorgonzola Crumbles, room temperature
¾ cup Galbani Premio Mozzarella, shredded, room temperature
½ tsp. Garlic powder
½ tsp. Italian dried herb blend
6 oz. Fresh baby spinach, steamed and dried of excess water
5 Artichokes marinated in oil, chopped
1 tsp. Extra virgin olive oil
¼ cup Galbani Grated Parmesan
  Kosher salt and freshly ground black pepper to taste
  Calabrian chili paste, for garnish
  Toasted crostini, for serving


  1. Preheat oven to 350 degrees F.

  2. In a large bowl, gently mix the Ricotta, Mascarpone, Gorgonzola, and Mozzarella together. Add garlic powder, Italian dried herbs, and kosher salt and black pepper to taste, and mix until the dip is well seasoned.

  3. Fold small amounts of spinach leaves and artichoke pieces into the dip until completely incorporated.

  4. Completely coat the inside of a cast iron pan with the extra virgin olive oil. Pour in the dip mixture evenly, smoothing the top with a knife. Liberally sprinkle the Parmesan on top to create what will become a crust when baked.

  5. Bake at 350 for 20 minutes, until the dip is heated through, and the Parmesan crust is golden brown.

  6. Serve the dip in the cast iron pan. Garnish with Calabrian chili paste, and serve with toasted crostini for dipping.


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