1/2 kg of ricotta cheese
1 can of heavy cream
4 tablespoons of natural yogurt
4 tablespoons of unsalted butter at room temperature
2 tablespoons of pressed garlic
1 tablespoon of chopped green onion
1 tablespoon of chopped parsley
to taste with salt and black pepper
1/2 kg of ricotta cheese
1 can of heavy cream
4 tablespoons of natural yogurt
4 tablespoons of unsalted butter at room temperature
2 tablespoons of pressed garlic
1 tablespoon of chopped green onion
1 tablespoon of chopped parsley
to taste with salt and black pepper
Mix all the ingredients very well, blend slowly in a liquidizer or preferably in a processor
Place it in the serving bowl
Cover with plastic wrap and refrigerate
It can be stored for up to 1 week
Serve with 55 tablespoons.
