Like you didn’t see that one coming, right?
Obviously I was going to use my own new recipe for our Friday Recipe even though I kinda-sorta shared it with you already on Tuesday because:
1. My knee has recovered enough that I can drive and walk reasonably well, so I’ve been running all sorts of errands this week and didn’t have time to come up with a different recipe.
2. It’s a really good recipe. Really. And I don’t want my readers to miss it.
This recipe comes together in the food processor and has a short list of ingredients.
There is just a teensy bit of butter involved. Or you can omit the butter and just use olive oil. I’m flexible like that.
I ate the leftovers for breakfast. This recipe is good hot out of the oven or later after it’s cooled off a bit.
I have updated this post with the full recipe below or you can visit this post over at The Ranting Chef.
LEMON-DILL BAKED RICOTTA
2/3 cup ricotta cheese
1/3 cup cream cheese
1 small to medium garlic clove, chopped
1 loose Tablespoon chopped dill
1 green onion, green and white parts
Zest of one lemon
1/4 teaspoon kosher salt
Black pepper, about 1/8 teaspoon
Olive oil to drizzle, about 2 teaspoons
Preheat oven to 375⁰. In the bowl of a small food processor combine the ricotta, cream cheese, garlic, dill, green onion, lemon zest, salt and pepper. Pulse for about 1 minute.
Transfer mixture to an 8 oz. ramekin that has been lightly greased with butter. Place the ramekin on a baking sheet lined with foil.
Bake for 20-30 minutes, until mixture begins to lightly brown on the top and along the edges.
Serve warm with pita chips, crostini or English muffins.