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Lemon-Thyme Whipped Ricotta

July/August 2014

Your rating: None Average: 3.8 (4 votes)

This stunning yet easy appetizer recipe infuses creamy ricotta with fresh herbs and lemon. Serve with whole-grain crackers and cut-up vegetables or use as a spread for sandwiches or sauce for pasta.


Lemon-Thyme Whipped Ricotta Recipe

Makes: 8 servings

Serving Size: 1/4 cup

Active Time:

Total Time:

Ingredients

  • 1 15-ounce container part-skim ricotta
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 2 teaspoons minced shallot or 2 tablespoons minced fresh chives
  • 2 teaspoons freshly grated lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 teaspoons extra-virgin olive oil

Preparation

  1. Combine ricotta, 2 tablespoons thyme, shallot (or chives), lemon zest, lemon juice, pepper and salt in a food processor. Puree for a few seconds until smooth.
  2. Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with oil and sprinkle with thyme.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 88 calories; 5 g fat (3 g sat, 2 g mono); 16 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 0 g total sugars; 6 g protein; 0 g fiber; 212 mg sodium; 85 mg potassium.

Nutrition Bonus: Calcium (15% daily value)

Exchanges: 1 medium-fat meat



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Recipe Categories

Type of Dish
Appetizer
Snack
Ethnic/Regional
American
Ease of Preparation
Easy
Meal/Course
Snack
Appetizers
Preparation/ Technique
No-cook
Publication
July/August 2014

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