Name: Lemon Ricotta Dip
Prep time: 10 min
Total time: 25 min
Cuisine: Italian-inspired
Ingredients: 350 g whole-milk ricotta; 25 ml extra virgin olive oil; 20 ml lemon juice; 2 g finely grated lemon zest; 10 g honey; 5 g fresh basil leaves, finely sliced; 1 g fine salt, or to taste; 1 pinch ground black pepper

Ingredients

Batch

350 g whole-milk ricotta
25 ml extra virgin olive oil
20 ml lemon juice
2 g finely grated lemon zest
10 g honey
5 g fresh basil leaves, finely sliced
1 g fine salt, or to taste
1 pinch ground black pepper

Instructions

Drain the ricottaIf watery, drain the ricotta in a fine sieve in the refrigerator for 15 minutes.
Blend brieflyPut the ricotta, olive oil, lemon juice, lemon zest, honey, salt, and pepper in a food processor. Blend for 30–60 seconds, stopping to scrape down the bowl, until smooth.
Fold in the basilTransfer to a bowl and fold in the sliced basil. Taste and adjust the lemon or salt a little at a time.
Serve chilledSpoon into a serving bowl and serve with toasted bread or fresh vegetables.

Lemon Ricotta Dip Recipe

Lemon Ricotta Dip

Equipment

Ingredients

Instructions

Recipe Notes

Storage

Allergen Notes

Equipment

Ingredients

Instructions

Recipe Notes

Storage

Allergen Notes

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