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Ricotta-herb dip

May 2, 2012
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Serves 8

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

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