Who can resist a good dip. Especially on football game day. Even more especially on an Oklahoma State Homecoming Football game day!
This dip requires a high quality ricotta. Don't buy the stuff in the tub at the grocery store. Find a good cheese store in your area to get your ricotta from. In the DFW area we are fortunate to have the Mozzarella Company. You can visit this cheese factory and watch the women making cheese. Luckily, you can also purchase their cheese in certain stores in the DFW area.
Here are the herbs that will lend their flavor to the dip. Notice that they are in their little herb pods. These have been in the refrigerator for over a week now. They stay so much more fresh for a longer period of time than if I simply plop them in a vase like this....
This cilantro was purchased on the same day as the 3 herbs shown above. I've read some negative reviews about the herb pods, but they work great for me.
Mix all of the ingredients into a mixing bowl and mix thoroughly. Season with the salt and pepper.
Okay, here's my take on this dip....
I basically liked. Since we grazed on it all afternoon it was especially nice because I felt I was eating a little healthier compared to most other dips and snacking foods.
I think it would be best if served with salted pita chips. The dip is so bland (and I don't mean that in a negative way). Bland is not always bad. But when you have bland vegetables dipping into a bland dip you get bland all the way around. I think this dip would be much better served with something that had a little more zing than a piece of celery. My vote is pita chips.
Herbed Ricotta Dip with Spring Vegetables
Serves 4 to 6
Adapted from Diana Henry's recipe
1 pound absolute best-quality ricotta (this will make or break your recipe - find a good quality ricotta).
1 garlic clove, peeled and grated (I grated)
1 Tbsp. snipped fresh chives
2 Tbsp. minced fresh parsley
1 Tbsp. minced fresh mint
1 lemon, both the grated zest and a good squeeze of half of the lemon
3 Tbsp. olive oil
Salt & pepper to taste
Blend well all of the ingredients together. Taste and adjust the seasonings accordingly. Cover and refrigerate for a couple of hours (but no more) to allow the flavors to meld.
I'm sharing this recipe at I Heart Cooking Clubs