This easy spread has an aioli-like consistency but doesn't use eggs. Instead, fresh, part skim ricotta stands in, lending a creamy-dreamy texture and richness.
|1 1/2 cup||Part-Skim Ricotta Cheese|
|1/2 cup||INFUSED Basil Olive Oil|
|5-inch sprig||Fresh Basil, washed and dried|
|1 clove||Garlic, smashed|
|1 TBSP||Fresh-Squeezed Lemon Juice|
|1 tsp||Sea Salt|
Place the ingredients into a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.