Whipped Ricotta and Roasted Garlic Dip
Ingredients:
250g ricotta, full fat
1 bulb of garlic
1 tbsp lemon zest
1/2 lemon, juiced
Chilli flakes
Extra virgin olive oil
2 tbsp oregano leaves
Salt + pepper
Method:
Preheat oven to 200’C.
Chop off the head of the bulb of garlic and wrap in alfoil, coating with a generous amount of olive oil (approx. 2 tbsp). Roast in oven for about 30-minutes or until soft and fragrant.
Using a hand mixed, whip ricotta until fluffy. This should take about 2-3 minutes. Once garlic is cooked, squeeze the bulb into the ricotta. Don’t put all of the garlic in at once. You want to taste it as you go to ensure you don’t overpower your dip. Blend your ricotta and garlic together until you reach desired flavour. Lightly salt. Set aside in fridge.
In a mortel and pestle, add 1 tbsp olive oil, juice of half a lemon, lemon zest, chilli and oregano leaves. Grind together and set aside for 5-10 minutes. If you don’t own a mortel and pestle, you can use a bowl and the back of a spoon, pushing down on the oregano leaves to release their flavour.
Serve the dip on a plate or bowl and top with lemon oil garnish. Serve with fresh warm crusty bread or lavish crackers.
