RICOTTA DIP WITH HERBS & OLIVE OIL
Easy ricotta cheese dip. Light and zesty with flavor infusions from fresh herbs, lemon, olive oil and several other optional ingredients. Perfect for dipping veggies, spreading over toasted bread and a great addition to pasta.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 5m
Number Of Ingredients 9
Steps:
- Mince the garlic and finely chop the fresh herbs. If using anchovy and/or preserved lemon rind, press into a paste using a small fork or pestle and mortar.
- Place the ricotta in a mixing bowl and add the rest of the ingredients. Mix and taste to assess flavor. Adjust herbs, olive oil, seasoning to taste, transfer to a serving dish and drizzle with a bit of olive oil before serving.
Nutrition Facts : Calories 218 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/3 cup, Sodium 696 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BEET RICOTTA DIP WITH VEGETABLES
Steps:
- Preheat the oven to 450 degrees F.
- Use a large sheet of foil to form a nest around your beets, then toss with some olive oil and a healthy pinch of kosher salt and pepper. Seal in foil and roast in the top third of the oven until the beets are fork-tender, 45 minutes.
- Carefully unwrap the beets and let cool, then slice into quarters. Add the beets, ricotta, vinegar, a large pinch of kosher salt and several grinds of fresh pepper to a food processor. Blend until smooth, then taste, adding more salt and pepper if needed. Pour into a serving bowl and drizzle with olive oil, a few cracks of fresh black pepper and a sprinkle of flaky salt. Serve with the vegetables.
RICOTTA DIP FOR VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 (1/2 cup or 2 ounce) servings
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 152 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 4 grams, Protein 7 grams
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