Ricotta cheese spread

Yield: 2 + cups

Measure Ingredient
15 ounces Ricotta cheese
4 Radishes, chopped
2 Green onions (with tops), chopped
1 Clove garlic, finely chopped
2 tablespoons Chopped green pepper
2 tablespoons Lemon juice
2 tablespoons Dairy sour cream
½ teaspoon Salt
¼ teaspoon Ground red pepper
Raw vegetabtes or assorted crackers

Mix all ingredients except raw vegetables. Cover and refrigerate 1 hour. Serve with vegetables. 2½ cups spread; 45 calories per tb.

Source: Betty Crocker's Cookbook, 6th Edition

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