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Archive for October 2017

Fall Inspired Dips

Thursday, October 12th, 2017
Fall Inspired Dips

Three easy fall inspired dips!

Looking for some inspiration? Try one or all three of our recipes!

Pumpkin Marinara Dip


    • ¼ cup store bought marinara sauce with basil and garlic
    • ½ tsp garlic paste
    • ½ tsp parsley paste
    • 1 cup pumpkin puree
    • 1 tsp Amoretti® Pumpkin Pie Compound


    1. Combine all ingredients and chill for 1 hour.

Pumpkin Spice Cream Cheese Dip



    1. Beat the cream and sugar until smooth, scraping the bowl several times.
    2. Add the cream, a little at a time, scraping the bowl after each addition.
    3. Add the Amoretti Pumpkin Spice Cookie Spread and mix just until combined.
    4. If you chill it, bring it to room temperature and re-mix before serving.

Tzatziki Dip


    • 1 cucumber, peeled and grated
    • ½ tsp salt
    • Pepper, to taste
    • 1 cup full-fat greek yogurt
    • 1 tbsp dill, finely chopped, or dill paste
    • 1 tbsp fresh mint, finely chopped
    • 1½ tsp lemon juice
    • 1 tsp garlic paste
    • 1½ tsp small shallot, finely diced
    • 2 tbsp Amoretti® Organic Finishing Olive Oil Infused with Kalamata Olives for drizzling
    • Paprika, garnish


    1. Grate the cucumber and place in mesh strainer, over a bowl to drain.
    2. Toss with 1 tbsp salt and let it rest for 5 minutes.
    3. Transfer cucumber to a towel or several paper towels and squeeze the excess liquid out.
    4. In a bowl, combine the cucumber with all ingredients except the Amoretti Olive Oil and paprika.
    5. Chill for at least an hour.
    6. Before serving, drizzle the Amoretti Olive Oil over the top and sprinkle with paprika.

Salty Bones

Monday, October 9th, 2017
Salty Bones

A great recipe to try with kids!

Watch our video to see how it’s done, and don’t forget to grab the recipe!


    • 1 package pizza dough
    • 3-4 tbsp coarse salt
    • ¼ cup olive oil


    1. Let dough come to room temperature.
    2. Brush sheet pan with olive oil.
    3. Roll out the dough to about ¼”. Cut strips of dough, make a cut at the top and bottom of each strip.
    4. Twist the cut edges and then press down to make the ends look like knobs.
    5. Brush with olive oil and sprinkle coarse salt over each bone.
    6. Place onto the oiled sheet pan, with a 1″ space between each bone.
    7. Bake in a 425° oven for 15-20 minutes, turning the sheet pan at the half-baked point.
    8. Serve warm with one of the following dips:
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