Creamy Herbs And Cheese Spread/Dip

Are you looking for something a little different Tired of the same old spinach and artichoke dip/spread This is the recipe for you. It is so creamy light with a little zip from the horseradish. your guest will be delighted with the change.


15 – 16 – ounce container whole milk ricotta cheese

ounces Parmesan cheese, finely shredded (3/4 cup)

1/4 cup snipped fresh basil

tablespoons snipped fresh oregano

tablespoons snipped fresh chives

1tablespoons prepared  horseradish or to taste

teaspoon kosher salt or 1/2 teaspoon table salt

teaspoon cracked black pepper

teaspoon olive oil

8 – ounce loaf baguette-style French bread, cut into 1/4-inch-thick slices

Assorted vegetable dippers

  1. For spread: In a large mixing bowl, beat ricotta with an electric mixer on medium speed for 2 minutes. Add Parmesan. Beat until combined. Stir in basil, oregano, chives, salt, and pepper. (If the spread seems a little dry, stir in olive oil.)
  2. Spoon spread into a serving bowl. Cover and chill for 1 hour or up to 12 hours.
  3. For toasted baguette: Place bread slices on a large baking sheet. Bake in a 425 degrees F oven about 5 minutes or until lightly toasted. Turn slices over. Bake about 3 minutes more or until lightly toasted. Remove from oven; set aside.
  4. Serve spread with cooled toast slices and vegetable dippers.