It’s the Holiday season, so here’s another dip for you to try at your next party. This is my take on Giada De Laurentiis’ Crostini with Ricotta and Goat Cheese.
I personally don’t particularly enjoy the taste of raw lemon rind in my recipes. I find it too bitter, even without the pith. So for this version of the dip I used lemon juice instead of lemon rind. The lemons in Puerto Rico are quite different from the ones in the States. The taste of “limones criollos” or criollo lemons is closer to a lime than to a yellow lemon. But you can add the one you prefer.
LEMONY CHEESE DIP
4 ounce packet of cream cheese 1/2 cup of ricotta cheese half a log of goat cheese the juice of 1 lime or criollo lemon salt and pepper to taste
- Mix all ingredients in a food processor. DONE!!
Enjoy with whole-wheat crostini… recipe follows.
1 whole wheat baguette Olive oil Salt and Pepper to taste
- Cut whole-wheat baguette in slices, on a bias.
- Place on a cookie sheet. Drizzle olive oil and sprinkle salt and pepper to taste.
- Toast in a 350 degree oven for 8-10 minutes, until golden brown.
The dip is lemony and delicious. It would work great in a sandwich… however, I did not have the chance to try it because it was gone in a flash.