pat's Recipe

Blue Cheese and Ricotta Dip

Category: Dips-served cold

1 15 oz. container low-fat ricotta cheese
8 oz. favorite blue cheese, such as Gorgonzola, crumbled (about 2 C.)
2 Tbs. apple cider or milk
Freshly ground black pepper to taste
Snipped fresh chives or favorite herbs
Green and red apple slices
Breadsticks or crackers

Directions

Allow the ricotta and blue cheese to stand at room temperature for 1 hour. In a medium bowl stir together the cheeses and mash them with a fork until they are well combined. Stir in the apple cider. Add pepper to taste. Spoon the dip into a serving bowl or hollowed-out small squash. Sprinkle the chives or herbs on top. Surround the dip with apple slices and an assortment of crackers.

makes 3 cups

Make this dip one day in advance, minus the herbs, and refrigerate overnight.