Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Ricotta Dip for Vegetables
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- Level: Easy
- Total: 5 min
- Prep: 3 min
- Cook: 2 min
- Yield: 4 (1/2 cup or 2 ounce) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 152 calorie
- Calories
- 152 calorie
- Total Fat
- 12 grams
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 4 grams
- Carbohydrates
- 4 grams
- Protein
- 7 grams
- Protein
- 7 grams
- Level: Easy
- Total: 5 min
- Prep: 3 min
- Cook: 2 min
- Yield: 4 (1/2 cup or 2 ounce) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 152 calorie
- Calories
- 152 calorie
- Total Fat
- 12 grams
- Total Fat
- 12 grams
- Saturated Fat
- 4 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 4 grams
- Carbohydrates
- 4 grams
- Protein
- 7 grams
- Protein
- 7 grams
Ingredients
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.
