4 Seasons Vegetable Dip
A few simple ingredients and you can transform the mundane into a Vegetable Dip that would even impress the in-laws!
Servings: 2 cups
Calories: 589kcal
Ingredients
- 1 lb. Ricotta Cheese
- 2 cloves Garlic
- 1 Tablespoons Chives
- 2 Tablespoons Italian Flat Leaf Parsley
- 1 teaspoon Mint
- 1 Lemon
- 3-4 Tablespoons Olive Oil
- zz Salt
- To taste Pepper
Instructions
- In small pot over medium heat, add Olive Oil.
- When Oil is up to temperature, press in Garlic.
- Saute until Garlic is light golden brown. Turn off stove. Take pot off heat (if electric stove). Let cool completely.
- Finely mince the Chives, Mint and Flat Leaf Parsley. Reserve some Parsley for a garnish.
- Place Ricotta Cheese in a mixing bowl. Add minced herbs to bowl.
- Zest a lemon into bowl.
- When Garlic and Oil are cooled, strain 1/2 of Oil into Ricotta Cheese.
- Thoroughly mix all ingredient together.
- Serve in small bowl or hollowed-out Bread Bowl (a gluten-free Bread Bowl if you want to keep the recipe gluten-free). Drizzle remaining oil on top, along with brown pieces of Garlic. Garnish with remaining Parsley.
Nutrition
Calories: 589kcal | Carbohydrates: 9g | Protein: 25g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 193mg | Potassium: 260mg | Sugar: 1g | Vitamin A: 1410IU | Vitamin C: 13mg | Calcium: 480mg | Iron: 1.2mg