Cooking 6/9: 

Today's small contributions:
— Carrot Salad w/dried cranberries, lemon juice, honey, coriander, homemade whole-grain mustard, salt and pepper
— Cucumber-Ginger-Carrot Fridge Pickle
— Red Pepper Ricotta Spread (recipe to follow)


— 1 1/2 c dry ricotta
— 1 big garlic clove
— 1 chipotle in adobo
— 2 big pieces of roasted red peppers
— Juice of 1 lemon
— Salt & pepper
— Olive oil

Pulse everything in a food processor until you only have a few bits of peppers left. Add olive oil to achieve desired consistency.

Use as a dip with chips or veggies, spread on bread or crackers, or (if fairly solid) use for broiled cheese toast. Would probably make nice ravioli filling, too.


This is very similar to dips I made with kefir cheese when I lived in the same household as that particular SCOBY, I just hadn't tried it with ricotta.

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