Garlic Cheese Sauce II

Yield: About 2 cups

• 1 clove of garlic, crushed or grated finely
• 2 tbsp ricotta or chevre
• 2 ounces cream cheese or neufchatel
• 3/4 cup milk
• 1/4 cup fresh basil, sliced
• 1 tbsp fresh parsley, chopped
• 1/8 tsp (a dash) hot paprika or cayenne
• 2 green onions, minced
• 1/2 ounce Parmesan, Asiago or Romano
• 1 tbsp white wine or broth
• salt and pepper, to taste

Combine all in a small bowl and beat together thoroughly. Alternatively, combine all in the bowl of a food processor and pulse until the sauce is mixed well.

Ladle onto cooked pasta and toss well or pour over fillets of cooked fish or chicken for a creamy garlic sauce. Also would go well on steamed vegetables.