A great dip to use with vegetables or on crackers.
INGREDIENTS
3/4 cup Ricotta cheese
3/4 cup low fat yogurt
6 ounces Blue Jack Cheese (1 package)
2 tablespoons aged balsamic vinegar
1 teaspoon dried tarragon leaves, crushed
1 tablespoon chopped flat leaf parsley
3 green onions, chopped fine, white and part green
1 dash fresh ground black pepper
METHOD
Place the Ricotta, Blue Jack, yogurt and vinegar into a blender or food processor and blend until smooth. Remove into a serving dish and add the remaining ingredients, mixing well. Refrigerate for 20 to 30 minutes to allow the flavors to blend. Serve cold with crackers or vegetables.
INGREDIENTS
3/4 cup Ricotta cheese
3/4 cup low fat yogurt
6 ounces Blue Jack Cheese (1 package)
2 tablespoons aged balsamic vinegar
1 teaspoon dried tarragon leaves, crushed
1 tablespoon chopped flat leaf parsley
3 green onions, chopped fine, white and part green
1 dash fresh ground black pepper
METHOD
Place the Ricotta, Blue Jack, yogurt and vinegar into a blender or food processor and blend until smooth. Remove into a serving dish and add the remaining ingredients, mixing well. Refrigerate for 20 to 30 minutes to allow the flavors to blend. Serve cold with crackers or vegetables.
No comments:
Post a Comment