Herbed Yogurt Cheese Dip with Roasted Veggies

Herbed Yogurt Cheese Dip with Roasted Veggies

prep time

minutes
cook time

minute
servings
4-5

Ingredients















Cooking Instructions

1

Heat oven to 425°F. Place vegetables on large baking sheet lined with parchment paper; drizzle with oil, tossing to coat. Sprinkle vegetables with salt; roast 20-25 minutes, stirring halfway through cooking time. Remove from oven and cover lightly with foil to keep warm.


2

Reduce oven temperature to 400°F. In medium bowl, mix ricotta, yogurt cheese, garlic, parsley, pepper and 1/4 teaspoon salt. Spoon into lightly buttered 6-inch cast-iron skillet or baking dish. Bake 15-20 minutes, or until cheese is bubbling and dip is very slightly browned.


*You may substitute Wisconsin havarti for yogurt cheese.


Ingredients















Cooking Instructions

1

Heat oven to 425°F. Place vegetables on large baking sheet lined with parchment paper; drizzle with oil, tossing to coat. Sprinkle vegetables with salt; roast 20-25 minutes, stirring halfway through cooking time. Remove from oven and cover lightly with foil to keep warm.


2

Reduce oven temperature to 400°F. In medium bowl, mix ricotta, yogurt cheese, garlic, parsley, pepper and 1/4 teaspoon salt. Spoon into lightly buttered 6-inch cast-iron skillet or baking dish. Bake 15-20 minutes, or until cheese is bubbling and dip is very slightly browned.


*You may substitute Wisconsin havarti for yogurt cheese.


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