Dip it While It’s Hot
Figuratively speaking, anyway: we don’t actually mean that this dip is spicy… or warm. But it’s still going to be a really yummy way for you to snack on celery and ricotta cheese, all at the same time! Perfect with breadsticks, crackers, or even torn up chunks of sourdough. We won’t judge.
Ricotta has a low fat content compared to other cheeses (though this doesn’t mean that it is low fat–you might want to get the skim version if that is a concern). If you’re feeling really adventurous, you can actually make it at home. All you need is milk, lemon juice and salt. You can use skim or low fat milk, but don’t use UHT milk as it will not curdle. Basically, just get a couple of litres of milk, a teaspoon of salt and 1/3 cup of lemon juice. Boil the milk, take it off the heat, stir in lemon juice and salt, then let it stand until curds form (about 10 minutes). Set a strainer over a large bowl. You can use muslin, but a double layer of paper towels works fine too. Pour in the milk/curds mixture in batches, waiting for each batch to drain, then stand for 10-30 minutes, depending on how you like your ricotta. This freshly made ricotta can be stored in the fridge for a week. Or made into our delicious dip.
Serves A Party of Health-Conscious Foodies
10 minPrep Time
15 minCook Time
25 minTotal Time
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Ingredients
- ½ a celery
- 400ml milk
- 200g ricotta
- ¼ bunch of dill picked
- 1 tbsp garlic powder
- 150 ml of olive oil
- 80ml of lemon juice
- Pinch of Salt
- 1 tbs of smoked paprika (optional) for garnish
Instructions
- Chop up celery and simmer in a heavy bottomed pot with the milk until tender.
- Drain and pulse in a food processor with dill until smooth.
- Add ricotta and pulse until desired consistency.
- Add lemon juice, olive oil and garlic powder, stir until blended.
- Paprika to garnish. Serve!