Lemon Ricotta Dip

1 lb. (16 oz.) fresh ricotta cheese
1/4 C.+ Tait Farm Lemon Vinaigrette
1/2 C. chopped fresh herbs (choose several: chives, parsley, dill, rosemary, basil, oregano)
1/2 tsp. garlic powder (or 1 small fresh clove minced)
salt and pepper to taste
Fresh vegetables for dipping: carrots, cucumber, asparagus, radishes, sugar snap peas
Toasted baguettes, crostini, crackers or bread sticks

Place the ricotta into a bowl. Add herbs, garlic and lemon vinaigrette. Stir together until well blended.
Add salt and pepper to taste, and more vinaigrette if desired.
Spoon into a serving bowl. Drizzle a little more vinaigrette over the top and garnish with fresh herbs.
Serve with an assortment of vegetables and crostini.