Recipe: Ricotta, Cilantro & Roasted Onion Dip

Ricotta, Cilantro & Roasted Onion Dip

Courtesy Grant Easterbrook, The Olive Station

Ingredients

1 lb. fresh ricotta 3/4 cup finely shredded Parmesan cheese 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/4 cup Cilantro & Roasted Onion infused Olive Oil 1/4 cup finely chopped mixed chives, parsley, mint, and tarragon. Kosher salt Pepper Pepper flakes - optional Organic EVOO - drizzle on top

2 baguettes 3 tablespoons of Butter infused Olive Oil – for baguette

Method

In a food processor, puree the ricotta, Parmesan cheese, lemon zest, lemon juice, garlic and the 1/4 cup of Cilantro & Roasted Onion infused olive oil until smooth. Scrape into a medium bowl, stir in the herbs and season generously with salt and pepper. For baguettes (use oven or grill) - Brush the baguettes with Butter infused olive oil. Grill over moderately high heat, turning once, until lightly charred, 3 minutes.

Serve dip in bowl and top with pepper flakes. Add a drizzle of EVOO. Can be served with baguette, or grilled veggies.