The second edition of my cheese counter series uses a classic, ricotta cheese! Whipping the ricotta gives it a fluffy smooth texture, and this dip ends up being a flavor explosion from the truffle, honey, lemon, and dill.
Whipped Ricotta Dip with Snap Peas & Frizzled Leeks
Ingredients
- 1 cup Ricotta cheese
- 1 tbsp Honey
- ½ tsp White truffle oil
- 1 cup Snap peas about 100 grams, sliced diagonally
- 2 tbsp Dill chopped
- 1 tbsp Lemon juice
- 2 tbsp Olive oil
- Black pepper
- Flakey salt
- Potato chips for serving
Frizzled leeks
- ¼ cup Julienned Leeks
- ½-1 cup Olive oil *enough to cover*
Instructions
- In a large bowl with a whisk or in a food processor/blender, add the ricotta cheese along with the honey, white truffle oil, and a small pinch of salt. Whip or blend until the ricotta is smooth in texture and slightly fluffy. Set aside.
- In a mixing bowl, add the sliced snap peas, chopped dill (reserve a small amount for garnish), lemon juice, olive oil, black pepper, and a pinch of salt. Toss to combine. Taste and adjust as needed.
- Add the sliced leeks to a small pan. Cover with olive oil, then set over medium heat. Stir while sizzling until the leeks start to turn brown. Use a slotted spoon to remove the leeks and set them on a paper towel. Add a pinch of salt while still hot. Discard remaining oil.
- To serve, add the whipped ricotta to a platter and spread it to create an even layer. Optionally, drizzle with a little bit more truffle oil. Spoon the snap pea dill salad over the top of the ricotta. Then, add the frizzled leeks to the top as a garnish. Enjoy with salted potato chips.
