- Prep time 10 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
In large bowl, combine ricotta, goat and feta cheeses, parsley, olive oil, garlic and lemon juice. Season with salt and pepper. Mix in half of the tomatoes. Spoon into three 2-cup baking dishes or pans; scatter remaining tomatoes over top.
Bake in 350°F oven until dip is bubbling, about 30 minutes. Season with salt and pepper. Scatter parsley leaves over top. Serve with baguette toasts, crackers and/or veggies.
Nutritional facts PER TBSP: about
- Sodium 50 mg
- Protein 1 g
- Calories 25
- Total fat 2 g
- Cholesterol 5 mg
- Saturated fat 1 g
