Ricotta Cheese Dip
- 1 lb. ricotta cheese
- 1/4 cup skim milk yogurt
- 2 oz. Blue or Roquefort cheese
- dash onion powder
Blend ricotta and yogurt in blender until smooth. Refrigerate for 12 hours. Add cheese and blend. Season with onion powder if desired. Chill.
This dip is excellent for filling washed, raw mushroom caps. Use a pastry bag and pipe it on.
Source: A friend, Lorie
by Raymonde G. from North Bay, Ontario
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