Dip-
2 – 25 ounce containers whole milk Ricotta cheese
2 1/2 c powdered sugar (more or less to desired taste)
1 T vanilla
1/2 c mini chocolate chips
1 T cinnamon
In a bowl beat the ricotta cheese until smooth, add powdered sugar and mix until fully combined. With a spatula stir in vanilla, chocolate chips and cinnamon into cheese mixture until evenly combined. Place in refrigerator.
To serve dip rim of bowl in melted chocolate and chopped pistachios.
Nachos-
2 2/3 c flour
12-14 T Marsala Wine
1/2 t salt
2 T cinnamon
2 T shortening
2 egg whites, lightly beaten
In a bowl combine all ingredients and mix together. Roll dough into a ball, place on floured work surface.
With a rolling pin, roll dough to 1/8 inch thick. With a pizza cutter, cut dough into triangles. Set aside.
Heat peanut oil to 350 degrees. Fry chips on one side for 3 minutes, flip chips over and fry chips until dough begins to bubble and gets a little crusty.
Place on a cooling rack to remove excess oil.
When chips are cooled, dip the ends into melted semi-sweet chocolate and chopped pistachio nuts.
