Beet Ricotta Dip With Vegetables Recipes
RICOTTA DIP FOR VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 4 (1/2 cup or 2 ounce) servings
Number Of Ingredients 7
Steps:
- Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.
- Keep in airtight container refrigerated for 2 days.
Nutrition Facts : Calories 152 calorie, Fat 12 grams, SaturatedFat 4 grams, Carbohydrate 4 grams, Protein 7 grams
BEET DIP
Steps:
- Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
- Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
- Season with salt and pepper, to taste. Taste and adjust seasonings.
Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams
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- In a bowl, use a fork or the back of a wooden spoon to mash together all of the ingredients. Taste and adjust the seasonings accordingly. Cover and refrigerate just long enough to chill the dip and allow the flavors to meld and no more than a few hours.
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