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Ricotta Dip for Vegetables Recipe

Ricotta Dip for Vegetables

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on August 30, 2012

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    YUM!

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  • on November 15, 2011

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    I had high hope for this dip. It just wasn't very flavorful to me and the texture was weird! I added a tad more lemon juice and threw a tiny bit of basil. Going to refridgerate this and see how it turns in the morning.

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  • on July 01, 2010

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    What if you replace ricotta with marcapone cheese

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  • on October 30, 2007

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    Used less garlic but didn't heat (should have a little strong. Used basil instead of parsley and added a few pine nuts.

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  • on March 05, 2006

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    The flavors are very subtle so it really becomes more of a texture thing. In the future I will add more flavors.

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  • on February 08, 2006

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    I made this on Super Bowl Sunday to go with the crudite. It was delicious. The lemon gives it a fresh flavor. It was a nice change from the usual ranch dip.

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  • on September 15, 2005

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    I really wanted to like this. It was easy to make, and the flavor was actually fine. Very garlicky, and I like that. But the texture was very weird - kind of chalky or something. Not sure if that's just the nature of ricotta or what. Won't be using this again. Thanks anyway!

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
152
 
Fat
12 grams
 
Saturated Fat
4 grams
 
Carbohydrates
4 grams
 
Fiber
0 grams
 
Protein
7 grams
 
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