Ricotta Dip for Vegetables

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

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

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Times:

Prep: 3 min
Inactive Prep: --
Cook: 2 min
Total:: 5 min

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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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Comments & Reviews

recipe Ricotta Dip for Vegetables
Melissa Carlisle, PA 10-30-2007
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Dip
Rated: 4 stars out of 5

Used less garlic but didn't heat (should have a little strong). Used basil instead of parsley and added a few pine nuts.
recipe Ricotta Dip for Vegetables
Kari Desoto, TX 03-05-2006
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Needs something
Rated: 3 stars out of 5

The flavors are very subtle so it really becomes more of a texture thing. In the future I will add more flavors.
recipe Ricotta Dip for Vegetables
Mia Copperopolis, CA 02-08-2006
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nice change
Rated: 5 stars out of 5

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.Read more
recipe Ricotta Dip for Vegetables
VALERIE Cypress, TX 09-15-2005
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Weird texture
Rated: 2 stars out of 5

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!Read more