Charred Lemon Ricotta Dip with Dippers
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 15 min
- Active: 15 min
- 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
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.
