Ricotta Dip

Serves 8

Utensils: A small food processor. If you don’t have one, a handheld mixer will do.

Recipe: Charmaine Landicho Baechle

I like to add a hint of good olive oil and serve with either toasted, sliced baguette, country bread, or for a healthier option, vegetables such as baby carrots, cucumber sticks, or endive leaves (my favorite).

15 oz ricotta

1 tbsp honey

1/2 lemon grated lemon zest

1 small garlic clove finely minced

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Method

Combine ricotta, half of the lemon zest, minced garlic, and half of the honey, and buzz away. It should take less than a minute. The consistency should be slightly fluffy.

Pour in a pretty serving bowl, sprinkle the remaining lemon zest, drizzle with honey, and top off with a pinch of Maldon salt or any salt in your pantry. I like to add a hint of good olive oil and serve with either toasted, sliced baguette, country bread, or for a healthier option, vegetables such as baby carrots, cucumber sticks, or endive leaves (my favorite).

“I like to set my table ahead of time,” said Landicho Baechle. “Perfection isn’t your goal, but having a pretty table sets the tone for the evening.”

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