- 5 minutes (+ 2 hours refrigeration)
- 475 g (1 container) Saputo ricotta cheese
- 1 envelope greek soup mix
- 125 mL (1/2 cup) fresh dill, chopped
- 30 mL (2 tbsp) mayonnaise
- Sufficient quantity Dairyland milk
- For dipping: raw vegetables, cooked shrimp, etc.
- In a bowl, combine the cheese, soup mix and mayonnaise then stir in the dill. Thin with milk, if necessary.
- Refrigerate at least two hours before serving.