Corn and Ricotta Dip
(Serves 1)Saute scallions in buttery spread for 2-3 minutes. Set aside.
1 tablespoon Earth Balance Buttery Spread
2 tablespoon scallions, diced
In a small food processor, combine ricotta, juice, corn and scallions. Pulse to desired consistency.
1/3 cup part skim ricotta cheese
2 teaspoon fresh squeezed lemon juice
1/3 cup corn, cooked and cut off the cob
Place dip in serving bowl. Garnish with oil, nuts and Mrs. Dash.
1 teaspoon walnut oil
1/2 teaspoon ground pistachios
Mrs. Dash (sprinkle)
Here's a view of my container garden from earlier in the summer:
We're delighted to pick tomatoes, herbs, cucumbers and peppers as needed just outside the door!
Enjoy the day!