Sassy Southern Cooking with a French Twist

yogurt

Ricotta and Yogurt – A Match Made in Dairy Heaven

Thank you to The Southeast United Dairy Industry Association, Inc. for inviting me to be a guest blogger for this month’s recipe. The delicious recipe is listed below. To see the complete blog, please visit: www.southeastdairy.org. Here’s an excerpt:

In this recipe, ricotta forms the bulk of a refreshing dip, while plain yogurt softens it into saucy texture and adds a bit of acidic bite. The combination of curry and basil gives  a nod to Thai cuisine and an edge to standard crudité dipping sauce. After tasting this  dip, I promise you, you’ll never think of ricotta and yogurt the same way again. Enjoy it with fresh, beautifully arranged spears of fresh vegetables, such as cucumber, carrots and cherry tomatoes. You can feel good about serving this to friends and family knowing that it provides many of the nutrients that many Americans are lacking.

Creamy Curry Basil Crudite Dip

Creamy Curry Basil Crudite Dip

Creamy Curry Basil Crudite Dip

(Yield: 2 1/2 cups)

  • 1 cup whole milk ricotta
  • 1 cup 2 % plain yogurt
  • 2 teaspoons red curry powder
  • 3/4 teaspoon sea or kosher salt
  • Generous pinch white pepper
  • 1 teaspoon honey
  • 2 large cloves garlic, smashed and pureed with the edge of your chef’s knife
  • 1/2 teaspoon fresh lemon juice
  • 3 scallions, ends trimmed and discarded, finely chopped
  • 1/4 cup fresh basil leaves, cut into thin strips

In a medium bowl, whisk together the ricotta, yogurt, curry, salt, pepper, honey, garlic and lemon juice until smooth and well-combined. Stir in the scallions. Allow to sit at room temperature for one hour before serving. Stir in the basil just before serving. Serve in a pretty bowl and garnish with a few leaves of fresh basil. Arrange fresh vegetables around the bowl and dig in. This is perfect fare for entertaining during spring and summer months.

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