Good dips are so much more than just a companion for for the main food on a plate. Celery stick and ranch dressing. I get it, they kind of need each other. Some dips though can stand on their own, I mean, lick the bowl clean, double dipping, spoon licking, kind of deliciousness. This dip is it.
It is great paired with the spicy red beet waffles, but it seriously is good with about anything, fresh baby cukes, pita chips, as a spread on fresh sourdough or straight of the spoon.
Likem ost of my recipes, the dip is quick and simple to assemble.
- 1/2 cup ricotta cheese
- 1TBS Meyer lemon juice
- 1tsp fresh chopped thyme
- 1 garlic clove
- 1/2tsp coarse salt
- pinch of ground pepper
Here we go:
1.) Smack the garlic clove under a big knife. then peel (or use a garlic press)
2.) sprinkle the smashed garlic clove with the salt and pepper, then press and smear forward and backward on a cutting board or plate until the garlic has the consistensy of paste.
3.) Combine the ricotta cheese, lemon juice, fresh garlic paste and thyme and blend well.
4.) Cover and refrigerate at least for 30 minutes.
This dip can be made ahead of time and stored covered in the fridge for up to three days.
