Friday, August 15, 2008

Ricotta & Goat Cheese Dip

I have been making this recipe for years. It's delicious and a crowd pleaser -- not to mention, ridiculously easy. Serve with toasted baguette, breadsticks and fresh veggies.


3 tablespoons olive oil (first cold pressed)
4 ounces soft fresh goat cheese
1/4 cup whole milk, or part skim ricotta cheese
1 tablespoon finely chopped fresh basil leaves
2 teaspoons finely grated lemon peel
Salt and pepper to taste


Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Serve with desired bread and vegetables. Enjoy!

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