16 ounces skim-milk ricotta
6 tablespoons each chopped fresh parsley, chives, and basil
2 tablespoons chopped fresh tarragon
Grated rind of 2 lemons
2 teaspoons Dijon mustard
Salt and pepper, to taste
1. In a bowl, whisk the ricotta, parsley, chives, basil, tarragon, lemon rind, mustard, salt, and pepper.
2. Taste for seasoning and add more salt and pepper, if you like. Transfer to a bowl and serve with crackers. Sheryl Julian