Lemon-Thyme Ricotta Dip

Share on Facebook17Tweet about this on TwitterPin on Pinterest2Share on Yummly0

This simple dip provides a great vehicle to showcase some of your highest quality ingredients. The best ricotta is made from sheep’s milk (if you have a choice). And be sure to use your best quality olive oil – even better if you have lemon olive oil in your pantry. You just can’t get enough lemon in this spread (it’s even pictured in a lemon bowl!). It may seem like there’s a lot of pepper but it gives the dip some spiciness. This goes well with both veggies and pita chips. Or try it on top of fish (as a friend suggested) or pasta.

Did you know that ricotta means “re-cooked?” It’s not actually cheese, but the creamy curd by-product of cheese that has been cooked twice.

Lemon-Thyme Ricotta Dip

 

 

Lemon-Thyme Ricotta Dip
Print
Recipe type: Appetizer
Author:
Serves: Makes 2 cups
Ingredients
  • 1-15-ounce container part-skim ricotta
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 2 tablespoons minced fresh chives
  • 2 teaspoons freshly grated lemon zest
  • ¼ cup lemon juice
  • 2 teaspoons extra-virgin olive oil or lemon extra-virgin olive oil
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon salt
  • Serve with: fresh vegetables and pita chips
Instructions
  1. Combine ricotta, 2 tablespoons thyme, chives, lemon zest, lemon juice, 2 teaspoons of olive oil, pepper and salt in a food processor, Vitamix or blender. Purée for a few seconds until smooth.
  2. Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with remaining 1 teaspoon of olive oil and sprinkle with thyme.
  3. Cover and refrigerate for an hour for flavors to blend. Can be prepared a day in advance.

 

Share on Facebook17Tweet about this on TwitterPin on Pinterest2Share on Yummly0

Comments

  1. I prefer to stir this by hand and then put it in the oven at 350 to get it nice an warm!

  2. This sounds terrific. Will make for our dinner club next week!