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  • Prep
    5 min
  • Total
    5 min
  • Servings

Quick Dip


  • 475 g Saputo Ricotta Fiorella cheese
  • 1 envelope leek soup mix
  • 125 ml (1/2 cup) fresh dill, chopped
  • 30 ml (2 tbsp) mayonnaise
  • Sufficient quantity of milk
  • Raw vegetables, cooked shrimp, etc., for dipping


  1. In a bowl, combine the ricotta, soup mix, and mayonnaise, then stir in the dill. Thin with milk, if necessary.
  2. Refrigerate at least two hours before serving.