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INGREDIENTS:
1 16 oz container of whole milk ricotta (or vegan alternative)ā£
1/4 cup extra virgin olive oilā£
1 lemon, juiced + the zest for toppingā£
1/2 tsp saltā£
Chili Crunch – I usually buy this at @traderjoes or use @flybyjing, but you can make it yourself and use it on everything. See below.ā£
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DIY Chili Crunchā£
1/2 cup olive oilā£
3 tb dried minced onionā£
3 tb dried minced garlicā£
1 tb red pepper flakesā£
1 tb sea saltā£
2 tsp chili powderā£
2 tsp smoked paprikaā£
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RECIPE:
In a food processor, add the ricotta, olive oil, lemon juice and salt. Process until completely smooth. Transfer for a plate or bowl and top with a very generous amount of chili crunch and lemon zest. Serve with crackers or veggies and enjoy!ā£
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Hi, Iām Nicole Modic, J.D., a food blogger, recipe developer, author of LOVE TO EAT, former lawyer, and boy mama. KALEJUNKIEĀ® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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