Good ricotta needs little help. Drain away loose whey, then give it a brief turn in the food processor with olive oil and lemon. The result should be light and softly spreadable, with the milky flavour still clear. Chives and a small drizzle of honey finish the bowl just before it reaches the table.
Whipped Ricotta Dip
Ricotta whipped with olive oil and lemon, finished with chives
A brief whip turns drained ricotta into a soft dip; add the chives and honey only when serving.
TypeDips
Prep10 minutes
Cook0 minutes
Rest15 minutes
Total25 minutes
YieldAbout 350 g
Servings6
ServingAbout 60 g
DifficultyEasy
CuisineContemporary Italian-inspired
Ingredients
Batch
Instructions
Serving Ideas
- Serve with toast and sliced ripe tomatoes, or add roasted grapes beside the bowl.
Substitutions
- Finely chopped basil can replace chives. Omit the honey for a fully savoury bowl.
Chef Tips
- Stop blending when the ricotta is smooth; prolonged processing can warm it and make it loose.
Storage
Refrigerate covered at 4°C or below and use within 2 days, or sooner if the ricotta's label requires.
Allergen Notes
Contains milk.