Ricotta and Parmesan Spread Recipe
Ingredients
- 1 15 - 16 - ounce container whole milk ricotta cheese
- 3 ounces Parmesan cheese finely shredded (¾ cup)
- ¼ cup fresh basil
- 2 tablespoons oregano
- 2 tablespoons fresh chives
- 1 teaspoon kosher salt
- 1 teaspoon Garlic salt
- 1 teaspoon cracked black pepper
- 1 teaspoon olive oil
Instructions
- In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes.
- Add Parmesan.
- Beat until combined.
- Stir in basil, oregano, chives, salt, garlic, pepper and olive oil.
- Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.
