Italian Anchovy And Ricotta Dip - cooking recipe

Ingredients

1 (2 ounce) can anchovy fillets with oil
1 tablespoon capers
5 1/2 ounces ricotta cheese
5 1/2 ounces cream cheese, softened
1 tablespoon sour cream
1/2 lemon, juiced and zested
1/4 cup chopped fresh parsley, or more to taste
1/4 cup chopped pecans
1 tablespoon whole pecans

Preparation

Combine anchovies and capers in a blender; blend into a paste. Add ricotta cheese, cream cheese, sour cream, lemon juice, and parsley; mix well. Spoon into a serving dish and refrigerate for 1 hour.
Fold in lemon zest and pecan nuts before serving. Garnish with more parsley, if desired, and whole pecans.