Ingredients Jump to Instructions ↓

  1. 1 cup ricotta cheese

  2. 6 ounces cream cheese, softened

  3. 1 medium onion, chopped

  4. 2 tablespoons grated Parmesan cheese

  5. 1 tablespoon drained capers

  6. 2 anchovy fillets, mashed or 2 teaspoons anchovy paste

  7. 1 teaspoon dry mustard

  8. 1 teaspoon paprika

  9. 1/2 teaspoon hot pepper sauce

  10. Red cabbage or bell pepper

Instructions Jump to Ingredients ↑

  1. Beat ricotta cheese and cream cheese in large bowl with electric mixer on medium speed until well blended. Stir in onion, Parmesan cheese, capers, anchovies, mustard, paprika and hot pepper sauce; mix well. Cover; refrigerate at least 1 day or up to 1 week to allow flavors to blend.

  2. Just before serving, remove and discard any damaged outer leaves from cabbage. Slice small piece from bottom, so cabbage will sit flat. Cut out and remove inside portion of cabbage, leaving a 1-inch-thick shell. (Be careful not to cut through bottom of cabbage.) Spoon cheese spread into hollowed-out cabbage. Serve with crackers and raw vegetables. Garnish if desired.


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