Try this as a dip, condiment or stir-in!
Our standard vegetable dips have always been ranch dressing or french onion dip. One in particular day changed all of that. I found myself with a pile of fresh vegetables and neither option. So, I pulled out the only creamy thing in the fridge, ricotta cheese. I am so thankful for that day!
This garlicky, creamy ricotta cheese dip was perfect for our fresh cut vegetables. Since then, I’ve used dried and fresh herbs (fresh makes it a little chunkier). I’ve also used this “dip” as a condiment on top of bunless turkey burgers and stirred into spaghetti squash (mmm… spaghetti squash!!). It’s so versatile, that ricotta cheese dip might become a new staple in your fridge!
Garlic and Herb Ricotta Cheese "Dip"
- 15 oz Ricotta Cheese
- 3 cloves Garlic minced
- 2 tsp dried basil (or 2 tbsp fresh basil)
- 2 tsp dried oregano (or 2 tbsp fresh oregano)
- 1 tsp dried parsley (or 1 tbsp fresh parsley)
- 1/4 tsp Salt
- 1/4 tsp pepper
- 1/2 lemon
- 1 tbsp extra virgin olive oil
- Mix together the ricotta, garlic, herbs, salt and pepper. Squeeze and add the juice from half a lemon. Stir until fully combined.
- Refrigerate for at least one hour. When ready to serve, top with extra virgin olive oil.
- If you are only using a portion of the dip mixture, cut the olive oil to be poured over. (i.e. half the dip, should get half the amount of extra virgin olive oil)
- If you use this as a stir-in, drizzle extra virgin olive oil over the completed dish or omit.