Creamy ricotta, purchased or homemade, is transformed into a savory dip with the addition of shallots and fresh lemon zest and juice. Serve it with raw vegetables or crackers.
- 2 cups whole-milk ricotta, drained, if necessary
- 1 large lemon, or more to taste
- 3 tablespoons minced shallots
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- Pinch of freshly ground black pepper
- 1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil
Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least 1 hour; adjust for salt, pepper, and lemon juice before serving.
A dollop of this on a cracker or sliced baguette makes a good appetizer; more of it on dark bread with roasted tomatoes, charred lemons, or sliced cucumbers makes a tartine; and a lot of it stirred into pasta makes a dinner.
The spoonable is best the day it is made, but you can keep it for up to 2 days tightly covered in the refrigerator. Stir well before using.
Makes 2 cups — Recipe adapted from food52.com