| Level: | Easy |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
Ingredients
- 12 rounds sliced baguette or 8 larger rounds semolina bread
- 1 cup ricotta cheese
- 1/2 cup softened cream cheese
- 1 lemon
- A few sprigs fresh thyme, leaves chopped
- 1 small clove garlic, grated or minced
- 1 teaspoon coarse black pepper
Instructions
- Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.
- Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with cream cheese in food processor and add the zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 293 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 42 mg |
| Sodium | 390 mg |
Reviews
This is a nice change from traditional dips and ranch dressing. To improve the consistency and flavor, use less lemon juice and add lemon zest. Thanks to Sista-G for the helpful tips. They worked!
I’ve made this 3-4 times now and found that there are three key tips to perfection: 1) Make it 24 hours ahead so the excellent flavors can meld; 2) Serve it at room temperature; and, 3) The bread you serve it with is key – it’s best when spread on a hot/warm piece of garlic bread/toast or garlic flat bread. It’s worth 5 stars if you follow my tips. Excellent pairing with seafood or on a garlic-anchovy-EVOO toast. Thanks, Rach’!
A little different. Wasn’t so crazy at first but it grew on me and the company had nice things to say about it. Had a nice freshness to it.
This spread is wonderful love the combo of lemon, thyme and black pepper. I added more thyme than the recipe calls for to give it some extra flavor. It is also great served on roasted garlic bread!
Normally I love, love, love all of Rachel’s recipies. This one was Yuck-o, instead of the normal Yumm-o! Did not care for the consistancy or the flavor. But thank you Rach, for the hundreds of wonderful recipies!! 🙂
I thought this had very little, if any, taste. Reallly needs some doctoring but it’s not a bad start.
I thought this was pretty tasty but it did not get an overwhelming response at the party I took it to. Lots left afterward. Probably will look for a different spread/dip next time.
This spread is always a huge hit when I serve it. It is a delightful change from the standard hummus and pita chips/veggies. People always request the recipe and can’t believe how simple it is. Fabulous! To the reviewer who gave this one star, what in the world does what Rachael looks like during the episode have to do with the dish? Stick to the purpose of this forum, please.
is it just me or does she look pissed on this episode?
This spread is quite good. It tastes wonderful on everything. I have served it to guests on baguette rounds, but also dip pretzels, pita chips and our favorite tortilla chips in it. My husband loves to spread on plain or garlic pesto tortilla wraps, roll up and then dip in salsa. Absolutely Yummy. Love this, Rachael!