Lemon-Thyme Ricotta Dip
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
- 1/4 cup lemon juice
- 2 teaspoons extra-virgin olive oil or lemon extra-virgin olive oil
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- Serve with: fresh vegetables and pita chips
Instructions
- 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.
- 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.
- Cover and refrigerate for an hour for flavors to blend. Can be prepared a day in advance.
