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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: The Bluebird Cafe

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Total:: 15 min
Active:: 15 min

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

1 tablespoon olive oil, plus more for drizzling
2 lemons, halved
3/4 cup ricotta
2 tablespoons mayonnaise
1 clove garlic, finely grated
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Paprika, for dusting
Assorted raw vegetables such as cucumbers, bell peppers, carrots, celery and radishes, for dipping

Directions

Heat the oil in a small skillet over medium-high heat. Place the lemons in the skillet cut side down and cook without moving until golden brown, about 3 minutes. Squeeze the juice of 2 of the halves into a medium mixing bowl. Add the ricotta, mayonnaise, garlic, chives, mint, Worcestershire and cayenne and stir to combine. Season with salt and pepper to taste. Transfer the mixture to a small serving bowl and drizzle with olive oil then dust with paprika. Serve with the remaining charred lemon on the side and the vegetables for dipping.

My Private Notes

Name: Charred Lemon Ricotta Dip with Dippers
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil, plus more for drizzling; 2 lemons, halved; 3/4 cup ricotta; 2 tablespoons mayonnaise; 1 clove garlic, finely grated; 1 tablespoon finely chopped fresh chives; 1 tablespoon finely chopped fresh mint; 1/2 teaspoon Worcestershire sauce; 1/8 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; Paprika, for dusting; Assorted raw vegetables such as cucumbers, bell peppers, carrots, celery and radishes, for dipping