Wellington Autumn Crudité Platter with Pesto Ricotta Dip
Make the Pesto Ricotta Dip by adding ricotta, spinach, pesto, grated garlic, lemon juice, and salt to a food processor or blender. Pulse until fully combined…
Ingredients
- 1 Box of Wellington Assorted Crackers
- ⅓ cup cured olives (Castelvetrano or kalamata)
- Pesto Ricotta Dip
- 8 oz ricotta or alternative dairy-free ricotta option
- 2 cup spinach
- ⅓ cup pesto (store bought – or you can make yourself!)
- 1 clove garlic, grated
- Juice of 1 lemon
- Salt and pepper to taste
- Olive oil to top
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