Ricotta Dip

15 oz ricotta

1 tbsp honey

1/2 lemon grated lemon zest

1 small garlic clove finely minced

Serves 8
Utensils: A small food processor. If you don’t have one, a handheld mixer will do.


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).