From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 1/2 cup ricotta cheese
  • 2 tablespoons sour cream
  • 2 tablespoons heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • Grated lemon zest, to garnish

Blend all ingredients except lemon zest in a food processor until thoroughly mixed and very smooth, stopping machine once or twice to scrape down sides.  Place in a covered container and refrigerate.  (Cheese will keep for 6 to 7 days.)  Sprinkle with lemon zest before serving.

YIELDS: About 2-3/4 cups

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