Shrimp & Ricotta Endives



  • 1/2 cup Ricotta cheese
  • 2 teaspoons lemon zest
  • 1 tablespoon Celestial Delights Dilly Dip Mix
  • Salt & pepper to taste
  • 2 endives, petaled
  • 48 small shrimp, cooked and peeled


  1. Pour ricotta in a sieve and let it drain for 1 hour in the refrigerator.
  2. In a bowl mix Ricotta with lemon zest, dill dip mix, and lightly season with salt and pepper.
  3. Evenly distribute the cheese mixture onto the endive petals. Top with shrimp and sprinkle with cracked pepper.
  4. Keep refrigerated until serving time.
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