Description
For the Ricotta Dip:
1 cup ricotta cheese
2 tbsp olive oil
1 garlic clove, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes (optional)
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
For the Sourdough Crisps:
1 small sourdough baguette, thinly sliced
1 tbsp olive oil
1/2 tsp garlic powder
Salt to taste
Directions:
In a food processor, blend ricotta, olive oil, garlic, oregano, basil, red pepper flakes, lemon zest, lemon juice, chives, parsley, salt, and black pepper
until smooth and creamy. Transfer to a serving bowl and chill until ready to serve.
Preheat oven to 375°F (190°C). Arrange sourdough slices on a baking sheet, brush with olive oil, and sprinkle with garlic powder and salt.
Bake for 8-10 minutes, flipping halfway, until golden and crispy.
Serve the whipped ricotta dip with warm sourdough crisps. Garnish with extra herbs and a drizzle of olive oil if desired.
Enjoy this creamy, herby dip as a delicious appetizer or snack!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 320 per serving Servings: 4 servings
