Only just in May and already my herb garden is blooming! Bumper pots of herbs all over the garden. Abundance of thyme, lemon thyme, marjoram, chives and flat leaf parsley – so it’s time to start using lots more of them in my cooking.
This lovely fresh and zingy dip takes just a few minutes to make. All the herbs I used are from the garden except the basil which I grow indoors – Basil doesn’t seem to like my garden it much prefers a nice warm sunny windowsill.
Coming into summer seems a perfect time for needing lots of dips! They just pair so well with spring and summer food – BBQs and picnics.
This lovely fresh and zingy dip is good served with vegetables & salad, breadsticks, spread on bruschetta toasts or our favourite with chunky sweet paprika potato wedges.
If you like things spicy add a small pinch of chilli flakes.
- 250g ricotta cheese
- Bunch of herbs - I used basil, lemon thyme, chives and flat leaf parsley
- Olive oil, salt & pepper
- Finely chop the herbs - saving a few chives for decoration.
- Tip the ricotta cheese into a food processor - add the chopped herbs, lemon zest and salt & pepper then pulse until a smooth paste.
- Tip the dip into a serving dish - drizzle with a little olive oil and chopped chives.
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 110mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 6g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Get more cheesy recipes here
Get more delicious dips recipes here