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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


In a bowl, combine the ricotta, soup mix, and mayonnaise, then stir in the dill. Thin with milk, if necessary.

Refrigerate at least two hours before serving.