Recipe by Veronica Foods
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.
Pepper flakes – optional
CA Organic Arbequina EVOO – drizzle on top
3 tablespoons of Butter infused Olive Oil – for baguette
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.