Thursday, October 21, 2010

~ Blue Cheese Ricotta Dip ~

1 15-ounce container ricotta cheese 
8 ounces blue cheese,  crumbled (2 cups) 
2 T. apple cider (can use milk)
Freshly ground black pepper 
Snipped fresh chives or your favorite herb 

Green and/or red apple slices 
Breadsticks, crackers, pita chips ~ your choice! 

Allow ricotta and blue cheese to stand at room temperature for 1 hour. In a medium bowl stir together the cheeses, mashing with a fork until well combined. Stir in the apple cider. Add pepper to taste. Spoon into a serving bowl. Sprinkle with chives or garnish as desired.  You can form the mixture into the desired shape that you prefer. It's fun to try for a pumpkin this time of year!  I use a cake pan that I bought when I was working at Williams-Sonoma for awhile.
I'm joining "Designs by Gollum"  for Foodie Friday.



  1. This looks yummy! The presentation in the pumpkin (or is that a gourd?) is too cute for the Autumn holidays. Thanks for the idea and recipe!

  2. YUM! That sounds wonderful to me, it's got all the things I love in it..and so cute in a pumpkin! ;D

  3. This looks so pretty and I am sure it tastes as good as it looks.

    My daughter and friends are stopping in for a visit in a few weeks, this will work perfectly!

    Thank you for posting!:o)

  4. Ooo...I love the combination of ingredients. I'm sure this is so good!

  5. Pat this looks yumm-o! I love all cheeses.

    Hsppy Sunday sweet friend.
    ~Melissa :)

  6. That sounds like a fabulous dip. I just love the Autumn presentation in the gourd. How fun!!


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