Charred Lemon Ricotta Dip with Dippers

  • Yield : 6 to 8 servings
  • Cook Time : 15m
  • Ready In : 15m
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  • 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


Step 1

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.

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