Place a piece of cheese cloth in a mesh strainer and place over a bowl. Put the whole milk ricotta in the lined strainer and allow to drain for 15 minutes. I recommend using the whole milk instead of the skim milk ricotta because the texture is creamier. Mix the drained ricotta with the garlic onions and dill. Add salt & pepper to taste. For this don't use the heavy grind on your pepper mill - use the fine. Allow mixture to sit in refrigerator for at least 2 or 3 hours to allow the flavors to meld together. Overnight is even better.
Serve with wheat crackers or toasted bread as an appetizer.
We've all been talking about how good this would be mixed with hot pasta and thinned with a bit of pasta water. Or even spread on a pizza. Use Parsley and Basil instead of Dill and Scallions and spread on fried slices of eggplant then roll up, put in casserole dish and cover with marinara sauce. Dust with some Parmesan cheese and bake till hot. Lots of great choices.
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