Ricotta & spring onion dip
By Sarah Cook
Have some leftover cream cheese? Whip it into a light dip with lemon and serve with cucumber or toast
- Prep:5 mins
No cook - Easy
Nutrition per serving
- kcal 72
- fat 6g
- saturates 4g
- carbs 1g
- sugars 1g
- fibre 0g
- protein 3g
- salt 0.1g
Ingredients
- 150g ricotta
- 3 roughly chopped spring onions, plus extra to serve
- juice and zest ½ lemon
- 50g soured cream, crème fraîche or natural yogurt
- cucumber sticks or toast, to serve
Method
Whizz the ricotta, spring onions, lemon zest, juice, soured cream and some seasoning in a food processor. Scatter with more sliced spring onions to serve, and eat with cucumber sticks or toast.
