Whipped Feta & Ricotta Dip

• 2 cups 2% milk
• 1/4 teaspoon kosher salt
• 2 tablespoons white vinegar
• 1 cup feta, crumbled
• 1 garlic clove, smashed
• Zest and juice of one lemon
• 1/4 teaspoon white pepper
• 1/4 cup olive oil and extra for drizzling
• 1 sprig of rosemary

1. For the ricotta (if you don't feel like making your own ricotta, use 1/2 cup of store bought):rnrnCombine the milk, vinegar, and salt in a glass microwave safe bowl. Heat the bowl in the microwave on high for about 4 minutes. Remove the bowl from the microwave and give the contents a stir for 5-10 seconds. The milk will separate into white curds, leaving behind translucent liquid whey.
2. Place 3-4 layers of cheese cloth in a colander and then place the colander over a bowl. Using a slotted spoon, gently remove the curds from the glass bowl and place them on the cheese cloth. Discard the whey. Cover the top of the colander (plastic wrap does the trick) and let the curds drain for about 15-20 minutes.
3. Finally, once the curds have reached their desired texture, place them into a bowl, cover, and store in the fridge until ready for use (the cheese stay fresh for up to 5 days).
4. For the whipped feta/ricotta spread:rnrnCombine the crumbled feta, ricotta, and smashed garlic in a food processor on high for thirty seconds or so. Then, pour in the olive oil, lemon juice, and white pepper and process on high until smooth. Move the contents to a decorative bowl and garnish with a drizzle of your best olive oil, lemon zest, and rosemary. Serve with crackers, a baguette, crudite, etc. The spread is also delicious as a substitute for mayonnaise on a sandwich!

milk, kosher salt, white vinegar, feta, garlic, lemon, white pepper, olive oil, rosemary

Taken from food52.com/recipes/37599-whipped-feta-ricotta-dip (may not work)