Herbed Ricotta Dip with Spring Vegetables

Who can resist a good dip.  Especially on football game day.  Even more especially on an Oklahoma State Homecoming Football game day!  

This dip requires a high quality ricotta.  Don't buy the stuff in the tub at the grocery store.  Find a good cheese store in your area to get your ricotta from.  In the DFW area we are fortunate to have the Mozzarella Company.  You can visit this cheese factory and watch the women making cheese.  Luckily, you can also purchase their cheese in certain stores in the DFW area.

Here are the herbs that will lend their flavor to the dip.  Notice that they are in their little herb pods.  These have been in the refrigerator for over a week now.  They stay so much more fresh for a longer period of time than if I simply plop them in a vase like this....

 

 This cilantro was purchased on the same day as the 3 herbs shown above.  I've read some negative reviews about the herb pods, but they work great for me. 

Mix all of the ingredients into a mixing bowl and mix thoroughly.  Season with the salt and pepper.

Cover and let sit in the refrigerator for at least 2 hours to allow the herbal flavors to meld.  Serve up with your favorite dipping vegetables; carrots, celery, cherry tomatoes, radishes, etc.

Okay, here's my take on this dip....
I basically liked.  Since we grazed on it all afternoon it was especially nice because I felt I was eating a little healthier compared to most other dips and snacking foods.

I think it would be best if served with salted pita chips.  The dip is so bland (and I don't mean that in a negative way).  Bland is not always bad.  But when you have bland vegetables dipping into a bland dip you get bland all the way around.  I think this dip would be much better served with something that had a little more zing than a piece of celery.  My vote is pita chips.

Herbed Ricotta Dip with Spring Vegetables
Serves 4 to 6
Adapted from Diana Henry's recipe


Ingredients:
1 pound absolute best-quality ricotta (this will make or break your recipe - find a good quality ricotta).
1 garlic clove, peeled and grated (I grated)
1 Tbsp. snipped fresh chives
2 Tbsp. minced fresh parsley
1 Tbsp. minced fresh mint
1 lemon, both the grated zest and a good squeeze of half of the lemon
3 Tbsp. olive oil
Salt & pepper to taste

Blend well all of the ingredients together.  Taste and adjust the seasonings accordingly.  Cover and refrigerate for a couple of hours (but no more) to allow the flavors to meld. 

I'm sharing this recipe at I Heart Cooking Clubs

Artichoke and Feta Tarts with Tomato Salad

This is a recipe from Donna Hay.  It's a nice starter for a small dinner party.  I also think it's suitable for spa food.

 

 

Simply cut a sheet of puff pastry into four 4" squares and score about 1/4" around the edges. 

 

 

Mix the feta and chopped artichoke on each square.  I actually had quite a bit of this mixture left over and it made for a great dip for Lovey.

 

 

While the pastries are baking toss together your salad of peas, tomatoes and mint and dress it with the olive oil and white balsamic vinegar.

 

 

When the tarts come out of the oven top each tart with the salad and serve immediately.

 

My puff pastry didn't puff as much as I thought it should but I'm sure it's because I should have put it back into the refrigerator before putting it into the oven.  It got a little warm while working with it.

 

Bottom line about this recipe is that I did like it.  It was easy to put together.  Had a nice light flavor with the sweetness of the tomatoes & peas are a nice contrast to the cheese and artichoke.  The chiffonade of mint finishes it off nicely..  I think it more appropriate for Spring or summer so I probably won't visit this again until it gets warmer.  All in all a nice starter. 

 

 

Artichoke and Feta Tarts with Tomato Salad

A recipe by Donna Hay

Serves 4

 

 

Ingredients:

1 sheet store-bought puff pastry, thawed

9 ounces marinated Persian feta

4 marinated artichoke hearts

1 egg

3-1/2 ounces mixed cherry tomatoes

1 cup frozen peas

1/4 mint leaves

olive oil & white balsamic vinegar, for drizzling

 

Mise en place:

•  crumble feta
•  chop artichokes
•  lightly beat egg
•  halve tomatoes
•  rinse peas and allow to thaw
•  chiffonade the mint leaves

Method:
Preheat oven to 400° F.  Line a baking sheet with parchment paper.  Cut the puff pastry into four - 4" squares.  Score  a 1/4" border around each square.  Place on the baking sheet and top each square with the feta-artichoke mixture.  Brush the borders of each tart with the lightly beaten egg.  Bake for 12-14 minutes until golden brown.

In a small mixing bowl toss the tomatoes, peas and mint.  Drizzle with enough oil and vinegar to lightly coat.

Top each tart with the salad and serve immediately.


I'm sharing this recipe at I Heart Cooking Clubs.