Italian Anchovy and Ricotta Dip recipe

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Ingredients

1 (2 ounce) can anchovy fillets with oil
1 tablespoon capers
5 ½ ounces ricotta cheese
5 ½ ounces cream cheese, softened
1 tablespoon sour cream
½ lemon, juiced and zested
¼ cup chopped fresh parsley, or more to taste
¼ cup chopped pecans
1 tablespoon whole pecans

Nutrition Info

115.6 calories
carbohydrate: 2.5 g
cholesterol: 26.4 mg
fat: 10.1 g
fiber: 0.7 g
protein: 4.8 g
saturatedFat: 4.7 g
servingSize: -
sodium: 258 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine anchovies and capers in a blender, blend into a paste. Add ricotta cheese, cream cheese, sour cream, lemon juice, and parsley, mix well. Spoon into a serving dish and refrigerate for 1 hour.

  2. Fold in lemon zest and pecan nuts before serving. Garnish with more parsley, if desired, and whole pecans.

Recipe Yield

10 servings

Recipe Note

I love to make this dip for parties - you can serve it with crackers or sliced baguette or make little open sandwiches.

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