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The dip can easily be made ahead, and may be even better made ahead because some sitting time gives the flavors a chance to develop. It will keep in the refrigerator for a few days.
Makes about 2 cups
15 minutes preparation time, plus time for chilling
1 cup ricotta
3/4 cup crumbled feta
1 tablespoon olive oil
1/4 cup chopped herbs such as parsley, thyme, and/or dill
1 tablespoon chopped chives or scallions
Mash all of the ingredients together with a fork. Chill for 30 minutes. Great on dark rye with tomato slices and sprouts.