Italian Anchovy and Ricotta Dip
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients1 h 15 m servings 116 cals
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 g fat; 2.5 g carbohydrates; 4.8 g protein; 26 mg cholesterol; 258 mg sodium. Full nutrition