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Ricotta Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no 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 Basil Infused Olive Oil

5-inch sprig of fresh basil, washed and dried

1 clove fresh garlic, smashed

1 tablespoon fresh squeezed lemon juice  

1 teaspoon sea salt or to taste


Place the ingredients inside the bowl of 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.

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