Ricotta & spring onion dip
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Ricotta & spring onion dip

By Sarah Cook

Have some leftover cream cheese? Whip it into a light dip with lemon and serve with cucumber or toast

  • Prep:5 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 72
  • fat 6g
  • saturates 4g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 3g
  • salt 0.1g

Ingredients

  • 150g ricotta
  • 3 roughly chopped spring onions, plus extra to serve
  • juice and zest ½ lemon
  • 50g soured cream, crème fraîche or natural yogurt
  • cucumber sticks or toast, to serve

Method

  1. Whizz the ricotta, spring onions, lemon zest, juice, soured cream and some seasoning in a food processor. Scatter with more sliced spring onions to serve, and eat with cucumber sticks or toast.

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