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Ricotta, Lemon and Walnut Dip

Ricotta, Lemon and Walnut Dip
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Prep Time: 15 min Serves: 4
Cooking Time: 0 min Yield: 1 cup
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Part-skim and fat-free ricotta makes a light but creamy base for this dip. To give our recipe some tang, we’re adding a touch of olive oil and lemon juice, which provides vitamins C, B-6, A and E. Walnuts contain heart-healthy omega-3 fats and antioxidants, which fight free-radical damage.

Ingredients

Directions

1. Zest and juice lemon and reserve both.
2. Add ¼ cup walnuts, lemon juice and 2 tablespoons olive oil to blender or food processor. Pulse until walnuts are finely chopped but not too small (about 30 seconds).
3. Add ricotta, ⅔ of the reserved lemon zest, parsley, salt and pepper. Pulse 15 seconds until whipped and well mixed then pour into a small serving bowl. Season to taste.
4. Crush remaining walnuts and scatter them and the remaining lemon zest on top of the dip.

PC: Arthur Bovino

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