Sunday, April 19, 2015
Dill Ricotta Spread
You can just feel summer in the air, everything is green, buds are popping up everywhere!
This weather calls for a light appetizer and I have one just for the occasion!
Dill Ricotta Spread, such fresh flavors, it's delicious!
I'm going to a girly party tonight and this will be perfect to bring along, it would go great with a margarita too NUM!
I have a pot of dill growing in my kitchen right now I will have to make this again when its grown but mostly I was going to use that for canning pickles this summer.
What you will need is:
115oz Container of Ricotta cheese (whole milk)
3 Tablespoons fresh dill, chopped
2 Heads Roasted Garlic, chopped
1 Teaspoon salt
2 Tablespoons Olive Oil, divided
How to make it:
Start by roasting your garlic.
Warm your oven to 400 degrees line a pan with tinfoil
Chop the tops off your garlic heads and drizzle 1 tablespoon of olive oil over them, wrap the garlic in the tin foil and roast for 40 minutes.
Once that is finished let it cool so you can pick up and squeeze out, chop that up and add to a bowl
Mix with that the ricotta cheese, dill, salt and remaining olive oil
Serve chilled with a crunchy bread, so amazing!
I tweaked this from the original recipe I found on Bun In My Oven.