Ingredients:

  • 8 oz low-fat cream cheese
  • 1/4 cup low-fat ricotta
  • 1/3 cup basil pesto
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1 tbsp grated Parmesan cheese
  • 1 tsp crushed red pepper flakes
  • 1 tbsp fresh basil leaves

Instructions:

  1. Using an electric hand mixer on medium-high speed, beat the softened low-fat cream cheese and ricotta together for 2-3 minutes until the mixture is pale and fluffy.
  2. Reduce the mixer speed to low and slowly add the basil pesto, lemon juice, and garlic powder. Once combined, switch to a silicone spatula and gently fold the mixture until the color is a uniform, pale green.
  3. Fold in the grated Parmesan cheese, transfer the dip to a serving bowl, and garnish with the crushed red pepper flakes and fresh basil ribbons.