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Ingredients
- 1 (16-ounce) container whole milk ricotta cheese
- 1 small shallot, finely chopped
- 3 tablespoons minced red bell pepper
- 1 garlic clove, minced
- 2 tablespoons minced flat leaf parsley
- 1 ½ tablespoons finely chopped chives
- 1 heaping tablespoon finely chopped thyme
- 1 tablespoon fresh basil, chiffonade (thinly sliced)*
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 541g | |
| Calories 1054 | |
| Calories from Fat 759 | 72% |
| Total Fat 86.24g | 108% |
| Saturated Fat 41.47g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 390mg | 16% |
| Potassium 631mg | 18% |
| Total Carbs 18.81g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.51g | 2% |
| Protein 52.15g | 83% |
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