½ cup nonfat ricotta cheese
½ cup low-fat cottage cheese
1 garlic clove, crushed
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
2 tablespoons chopped fresh chives of chopped green onion tops
1 tablespoon fresh marjoram, chopped or 1 teaspoon dried marjoram
2 teaspoons fresh oregano, chopped or ½ teaspoon dried oregano
1 teaspoon lemon juice
â…› teaspoon black pepper
fresh chives and oregano sprigs for garnish
In a blender or food processor fitted with the metal blade, combine ricotta cheese and garlic. Add the basil, parsley, chopped chives, marjoram, oregano, lemon juice and pepper. Process until smooth, about 30 seconds, stopping machine to scrape down sides of bowl with a rubber spatula. Place cheese spread in a small serving bowl. Cover bowl with plastic wrap and refrigerate for 1 hour to allow flavours to blend. Garnish with chives and oregano sprigs. Serve with fresh vegetables and crackers.
Variation: For a vegetable-cheese spread, combine a few chunks of cucumber, carrot or celery and green onion in food processor fitted with metal blade. Add remaining ingredients as directed. Process until smooth.
Food processors, make preparing spreads and dips quick and easy. Take care not to overprocess the mixture or the spread will be thin and runny.
For a tasty appetizer, cut the bottoms off cherry tomatoes, scoop out the seeds with a small spoon and fill each cherry tomato with a little of the cheese spread.