Parsley Dip

Name: Parsley Dip
Ingredients: 1/2 package of chicken broth; 1 cup of heavy cream; 2 cups of softened ricotta cheese; 300g of grated queso fresco; 2 tablespoons of mayonnaise; 1 tablespoon of lemon juice; 1 teaspoon of Worcestershire sauce; 1/2 cup of chopped fresh parsley

1
1/2 package of chicken broth
2
1 cup of heavy cream
3
2 cups of softened ricotta cheese
4
300g of grated queso fresco
5
2 tablespoons of mayonnaise
6
1 tablespoon of lemon juice
7
1 teaspoon of Worcestershire sauce
8
1/2 cup of chopped fresh parsley

Ingredients

1
1/2 package of chicken broth
2
1 cup of heavy cream
3
2 cups of softened ricotta cheese
4
300g of grated queso fresco
5
2 tablespoons of mayonnaise
6
1 tablespoon of lemon juice
7
1 teaspoon of Worcestershire sauce
8
1/2 cup of chopped fresh parsley

Directions

1
Dissolve the chicken broth in the heavy cream
2
Add the ricotta cheese, queso fresco, mayonnaise, lemon juice, Worcestershire sauce, and parsley
3
Mix well to combine
4
Taste for salt
5
Shape into a ball and refrigerate for at least 30 minutes to firm up
6
Place on a plate and refrigerate for another 3 hours before serving
7
To freeze, wrap in plastic wrap and thaw overnight.