Ricotta Dip for Vegetables

Total Time:
5 min
Prep:
3 min
Cook:
2 min

Yield:
4 (1/2 cup or 2 ounce) servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 medium garlic cloves, skin on
  • 1 teaspoon kosher salt
  • 3 sprigs flat leaf parsley (1/4 cup leaves)
  • 1 cup ricotta
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
Directions
  • Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.

  • Keep in airtight container refrigerated for 2 days.


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