Ricotta, avocado and basil dip
Our dietitians' favouriteThis is the Ricotta, avocado and basil dip recipe.
- Prep: 20 min
Ingredients
- 1 avocado pitted and peeled
- 2 tbsp (30 mL) fresh basil coarsely chopped
- 1 tsp (5 mL) lemon zest
- 3 tbsp (45 mL) lemon juice
- 1 cup (250 mL) Canadian Ricotta
- 2 oz (60 g) Canadian Cheddar grated
- Salt
- Pepper
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Preparation
With a food processor, purée the avocado along with the basil and the lemon zest and juice.
Add Ricotta and season generously.
Transfer to a bowl and add grated Cheddar.
Serve with nachos, crudités or as a burrito filling.
Tips
Cheese alternative: Canadian cream cheese.
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Nutritional information
Per serving| Energy: | 126 Calories |
| Protein: | 6 g |
| Carbohydrate: | 4 g |
| Fat: | 10 g |
| Fibre: | 1.7 g |
| Sodium: | 74 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 123 mg |
| Folate: | 12 % |
| Phosphorus: | 9 % |
| Selenium: | 11 % |
| Vitamin C: | 9 % |
