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Ricotta Dip and Spread

Ricotta Dip and Spread


We were expecting our friends, and it was necessary to make a light and healthy table. Thought I’ve created a very good heart friendly menu.

Appetizers: an eggplant-tahini dip and spread; roasted tomatoes-and-peppers relish, spread, and topping; Italian herb sun-dried tomatoes and cured olives; homemade ricotta dip and spread; radish and cucumber slices; lettuce leaf; pita bread, lavash and crackers.

Main dish: pork tenderloin with two marinades – on the grill; fried in olive oil vegetables with chickpeas on a bed of arugula – a salad and a side dish in one.

Dessert: berries and fruits.

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Today I’m starting to share my recipes from the menu with an excellent homemade ricotta dip or spread. Pita bread with this spread is very tasty, but such a flavorful and piquant ricotta is even more delicious with vegetables or as a base for sun-dried tomatoes topping. A very attractive pale green ricotta dip or spread looks very fresh, tastes great and feels healthy!


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Ricotta Dip and Spread



  • 1 cup homemade ricotta (or store bought)
  • 1 clove garlic
  • 2 tbsp chopped parsley
  • Salt
  • Black pepper
  • ½ – 1 tbsp extra virgin olive oil
  • ½ – 1 tbsp lemon juice
  • Pinch of cayenne pepper




Blend all the ingredients in a food processor or blender until creamy.

Taste, if necessary, adjust the salt, lemon juice, parsley and garlic.

Serve with vegetables, crackers, toast, bagels, chips or any flat bread.

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  • Tip:

The spread could be prepared in advance (a day before serving).


Cook with pleasure!

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