Another variation on the theme of plain, raw vegetables.
Fresh ricotta can be hard to get but the stuff sold in tubs in the supermarket just doesn’t cut it. Go to a good Italian deli or cheese shop to seek out the fresh version. It’s milky, sweet-smelling, and almost crumbly.–Diana Henry
LC Behold, The Power of the Dipper! Note
One of our treasured recipe testers–you do, of course, realize that we test each and every recipe to perfection before we trust it enough to put it on the site for you, yes?–relayed to us that this recipe inspired her five-year-old to eat an entire bag of baby carrots. Behold, the power of the dipper! This dip and dipper may do the same for vegetable-challenged adults in your house—just send them to work with this in their brown-bag lunch. Betcha they don’t trade it for anything.
Herbed Ricotta Dip with Spring Vegetables Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 4 to 6
- For the dip
- 1 pound absolute best-quality ricotta (the caliber of this single ingredient will make or break your dip)
- 1 garlic clove, peeled and crushed or grated
- 1 tablespoon snipped chives
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1 tablespoon finely chopped mint leaves
- 1 lemon, both the grated zest and a good squeeze of lemon
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- For the dippers (a few suggestions, for inspiration)
- Raw sugar snap peas, topped and tailed
- Raw favas, peeled
- Radishes, whether French breakfast or otherwise, scrubbed
- Baby carrots, scrubbed
- Cherry tomatoes, in any hue
- Black olives
- 1 loaf artisanal bread, such as ciabatta, thinly sliced and, if desired, toasted
- Make the dip
- 1. Mash all of the ingredients together. Taste and adjust the seasonings accordingly. Cover and refrigerate for a couple hours (but no more) to allow the flavors to meld.
- Prepare the dippers
- 2. Arrange the vegetables on a cutting board or on plates. Cover and refrigerate up to several hours.
- Serve the dip and dippers
- 3. Allow the dip to sit at room temperature for at least 1 hour prior to serving. Set it out alongside the vegetables.
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