As part of my recent fascination with fresh ricotta, I experimented with a ricotta dip for a party we recently had. Recipe below! Give it a try and let me know what you think! Do you have another way you love to use fresh ricotta? Click here for full recipe if you have trouble viewing.
Ricotta Dip
makes approx. 1 1/2 cups
8oz. fresh ricotta
2 cloves garlic smashed
2T Dijon mustard
2T mayo or olive oil, plus oil for sautéing
juice of 1/2 lemon
1/4C fresh parsley
kosher salt + black pepper
water to thin
saute garlic in small amount of oil until softened and fragrant
add garlic + parsley to food processor, pulse to finely chop
add ricotta, dijon, mayo or oil + lemon juice
process to blend
add water to thin to desired consistency, if needed
season with salt + pepper
cover + refrigerate until ready to use, may be made up to 2 days in advance
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