Ricotta Dip for Vegetables

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
5 min
Prep
3 min
Cook
2 min
Yield:
4 (1/2 cup or 2 ounce) servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 7 reviews

  • on August 30, 2012

    Flag

    YUM!

    people found this review Helpful.
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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.

    people found this review Helpful.
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  • on July 01, 2010

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    What if you replace ricotta with marcapone cheese

    people found this review Helpful.
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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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