Ricotta Dip for Vegetables
Rate This RecipeRead users' reviews (7)
- Recipe categories: Dairy, Cheese, Ricotta, Vegetables, Mushroom, Cauliflower, Broccoli,
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- ratings & reviews(7)
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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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Average Rating:
Total Reviews: 7
Showing 1-7 of 7
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By mabjo
on August 30, 2012
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YUM!
By marychamo
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.
By bthompson5055_1...
owensboro, 56
on July 01, 2010
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What if you replace ricotta with marcapone cheese
By Melissa P.
Carlisle, PA
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.
By smallnsmart01_4...
Desoto, TX
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.
By miah_3681773
Copperopolis, CA
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.
By Digigirl
Sugar Land, TX ...
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!