talian anchovy and ricotta dip

talian anchovy and ricotta dip

Ingredients

  • 1 (2 ounce) can anchovy fillets with oil
  • 1 tablespoon capers
  • 5 1/2 ounces ricotta cheese
  • 5 1/2 ounces cream cheese, softened
  • 1 tablespoon sour cream
  • 1/2 lemon, juiced and zested
  • 1/4 cup chopped fresh parsley, or more to taste
  • 1/4 cup chopped pecans
  • 1 tablespoon whole pecans


Directions

  1. Combine anchovies and capers in a blender; blend into a paste. Add ricotta cheese, cream cheese, sour cream, lemon juice, and parsley; mix well. Spoon into a serving dish and refrigerate for 1 hour.
  2. Fold in lemon zest and pecan nuts before serving. Garnish with more parsley, if desired, and whole pecans.

08/22/2019
talian anchovy and ricotta dip, recipe PT15M PT1H 5 455 calories

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