Because I’ve been teaching art and culinary courses (which I absolutely love) all summer, I didn’t have time to spend hours in the kitchen. When I tested this amazingly quick recipe at home, my husband said it was fantastic. I think you should be the judge – enjoy!
Prep time: 10 minutes
Makes: 2 cups
1 pound (16 ounces) whole milk ricotta cheese
2 teaspoons chopped, fresh dill weed
2 cloves garlic, crushed
1 green onion, root and dark green tops discarded; flesh cut into 1/4-inch thick circles
Juice of 1/2 lime
salt and ground black pepper, to taste
2 Persian (small) cucumbers
One 6-ounce package crackers (any variety)
Fresh mint leaves (for garnish)
1. In a 2-quart bowl, combine the ricotta, dill weed, garlic, green onion, lime, 1/4 teaspoon salt and a dash of black pepper; set aside.
2. Cut off tips from one cucumber. Peel the cucumber and cut the flesh lengthwise in half.
3. Cut each cucumber half lengthwise in half once more (you have made 4 spears.
4. Cut the spears horizontally into 1/8-inch pieces.
5. Stir the cucumber pieces into the ricotta mixture; set aside.
Assemble, Garnish & Serve the Ricotta Tzatziki Dip:
1. Transfer the crackers to a serving platter; set aside.
2. Take the remaining cucumber; cut and discard tips.
3. Do not peel the cucumber, but cut it into 1/8-inch thick circles.
4. Place each circle on a cracker.
5. Mound a small dollop of the ricotta tzatziki on each cucumber circle.
6. Garnish with fine slivers of mint leaves and/or dill weed (cut the slivers with shears).
7. Serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real