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Herbed Ricotta Dip<\/p>\nHerbed Ricotta Dip<\/p>\n
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2 cups ricotta cheese<\/p>\n
1 clove garlic<\/p>\n
2 tbsp extra virgin olive oil plus more to drizzle over dip when served<\/p>\n
1 tsp. coarse salt<\/p>\n
1\/2 tsp. white pepper<\/p>\n
1\/2 lemon (zest of) and 1 tbsp of the juice<\/p>\n
1 bunch fresh herbs (such as oregano, thyme, basil, dill, chives, garlic chives, mint etc.) or 1 heaping tbsp dried herbs (Italian mix or Herbs de Provence)<\/p>\n
1-2 cured anchovy fillet (optional)*<\/p>\n
1-2 preserved lemon rinds, thin strip(s) (optional)*<\/p>\n
<\/p>\n
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.<\/p>\n
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.\u00c2\u00a0 *These two ingredients if mashed into a paste and folded into the dip add umami depth and really boost the flavor base of the dip. Feel free to increase the quantities to taste.<\/p>\n
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Other optional ingredients: sun dried tomatoes, roasted garlic, smoked paprika, olive tapenade, grated Parmesan or Pecorino.<\/p>\n
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Yield: 6 servings<\/p>\n
Calories: \u00c2\u00a0218<\/p>\n
Fat: 15g<\/p>\n
Fiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Herbed Ricotta Dip 2 cups ricotta cheese 1 clove garlic 2 tbsp extra virgin olive oil plus more to drizzle over dip when served 1 tsp. coarse salt 1\/2 tsp. white pepper 1\/2 lemon (zest of) and 1 tbsp of the juice 1 bunch fresh herbs (such as oregano, thyme, basil, dill, chives, garlic chives, mint etc.) or 1 heaping tbsp dried herbs (Italian mix or Herbs de Provence) 1-2 cured anchovy fillet (optional)* 1-2 preserved lemon rinds, thin…<\/p>\n