Puréeing the ricotta cheese gives it a consistency similar to sour cream. Serve with tossed greens or use in place of mayonnaise in a potato or macaroni salad. This dressing is also thick enough to use as a vegetable dip.
1/2 cup part-skim ricotta cheese
1 cup plain low-fat yogurt
1/3 cup red wine vinegar
1/3 cup Dijon mustard
1/4 cup drained capers, chopped
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon minced shallots
2 garlic cloves, minced
How to Make It
Place ricotta cheese in a food processor; process until smooth. Combine ricotta cheese and remaining ingredients in a medium bowl; stir until well-blended. Cover and chill.
Note: Store salad dressing in an airtight container in refrigerator for up to two weeks.