Recipe courtesy of Rachael Ray
Lemon-Pepper Ricotta Spread
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- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 293
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 42 mg
- Sodium
- 390 mg
- Level: Easy
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 293
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 42 mg
- Sodium
- 390 mg
Ingredients
Directions
- Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.
- Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with cream cheese in food processor and add the zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast.
