• 4 cups fresh ricotta
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper 2 cup pomegranate seeds
  • 1 cup fried rosemary needles
  • 1 tablespoon chili flakes
  • 1/2 cup honey
  • Country bread, toasted or grilled

Whip the ricotta with the EVOO and season with salt and pepper. Place on a platter or wood board and garnish with the pomegranate seeds, rosemary and chili flakes. Drizzle with the honey to finish.
Serve with toasted or grilled country bread alongside for dipping.


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