Whipped Ricotta & Feta with Smoked Salmon & Dill
I made this loaded dip for a few parties last year and it was always the recipe people came up and asked me for after. I used low fat ricotta and cream cheese, purely as it increases the relative protein, and I find both still creamy enough to compliment the saltiness of the cornichons and smoked salmon. Dill is a must, as is the Crustini (brand Always Fresh in Woolworths). Honestly no other cracker or crisp bread is better with this. Except maybe sourdough which is the holy grail for any kind of dip or spread.
Ingredients (Serves 4-6 as a starter / share plate)
Ingredients
250g cream cheese (I used light)
250g ricotta (again I used light)
1 cucumber, cut in half, seeds removed and diced
1 small red onion, diced fine
1 bunch dill, chopped
10 cornichons, diced
150g smoked salmon, diced
1 packet Crustini
Handful capers, drained
Black pepper
Method
With a whisk blend the cream cheese and ricotta until smooth. Add to your bowl or serving platter. I prefer to use a wide, large but shallow dish for this recipe.
Sprinkle over the cucumber, onion, cornichons and smoked salmon. Top with dill, capers and a generous grind of black pepper. (all prior to step 3 can be carried out 24 hours in advance of serving. Cover well with cling wrap.
Place crustini around the edge just before serving.