Whipped Ricotta
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 12
Calories: 72kcal
Tomato Shallot Confit with Whipped Ricotta
Print Recipe
- 2 cups ricotta cheese
- 1 teaspoon mixed dry herbs
- ¼ teaspoon salt
- ½ teaspoon pepper
- Zest from one lemon
- 1 or 2 tablespoons of milk or cream
- A few pinches of flaky sea salt to taste
Place the ricotta, herbs, ¼ teaspoon of salt, pepper, and 1 tablespoon of milk or cream in a blender or food processor.
Blend until smooth.
Add 1 more tablespoon of liquid if needed to thin out the ricotta.
Plate the dip, and then sprinkle with flaky sea salt.
Calories: 72kcal | Carbohydrates: 1g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 83mg | Potassium: 45mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 184IU | Calcium: 86mg | Iron: 0.2mg