Saturday, July 17, 2010

Herbed Ricotta Dip

I needed a no-fuss and new appetizer to serve at supper club. This one was inspired by Marie's Herbed Cottage Cheese Dip in Frank Stitt’s Southern Table cookbook. I used ricotta instead of cottage cheese because the chunks gross me out. Serve the dip with crudités (red bell pepper, cucumber, and carrots); bagel chips would also be tasty. I plan to use the leftovers in lasagna. Enjoy!

Herbed Ricotta Dip
2 cups ricotta
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
Black pepper to taste
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh flat-leaf parsley
2 green onions, finely chopped
1 cucumber, peeled and diced
2 small carrots, diced
1/2 red bell pepper, diced

1. Combine all ingredients in a bowl. Season with additional pepper and salt to taste.

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