Italian Anchovy and Ricotta Dip
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Ingredients1 h 15 m servings 116
Original recipe yields 10 servings
- 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.
- Fold in lemon zest and pecan nuts before serving. Garnish with more parsley, if desired, and whole pecans.
Per Serving: 116 calories; 10.1 2.5 4.8 26 258 Full nutrition