Ricotta & Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs.  Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.

Equally delicious as a mayonnaise replacement, a dip for crudites, or spread on fresh grilled salmon.


Ingredients

1 1/2 cup part skim ricotta cheese
1/2 cup Ultra Premium EVOO
five inch sprig of fresh basil, washed and dried
1 clove fresh garlic, smashed
1 tablespoon fresh squeezed lemon juice  
1 teaspoon sea salt or to taste

Directions 

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
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