Wednesday, August 19, 2015

Crudites and Corn Dip

The sweet red pepper, dripping with rain in my container garden, beckoned picking.  I pulled the leftover corn cut off the cob and ricotta cheese from the refrigerator and the recipe from Food and Wine to whip up this morning.  It sounds adventurous for breakfast, so I skipped the chile oil and added a small glass of milk to increase the high quality protein in my morning meal.  I only had a little bit of ricotta and a little bit of corn, but the final product was very good!

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! 

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