- Prep time 10 minutes
- Total time 40 minutes
Ingredients
Method
Preheat oven to 350°F. In large bowl, combine ricotta, goat and feta cheeses, parsley, oil, garlic and lemon juice. Season with salt and pepper. Add half of the tomatoes; mix. Transfer to three greased 2-cup baking dishes; sprinkle with remaining tomatoes.
Bake until dip is bubbling, about 30 minutes. Sprinkle with pepper. Garnish with parsley leaves. Serve with toasted baguette slices, crackers or raw vegetables, if desired.
MAKES 6 CUPS
Nutritional facts PER SERVING (1 TBSP)
- Calories 25
- Total fat 2 g
- Saturated fat 1 g
- Cholesterol 5 mg
- Sodium 50 mg
- Protein 1 g
