Ingredients:

  • 2 cups, firmly packed Whole Milk Ricotta, drained
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil (plus 1 Tbsp for serving)
  • 1 tsp Lemon Zest
  • 1 tsp Fresh Lemon Juice
  • 1 Tbsp Fresh Chives or Basil, finely chopped (for garnish)
  • Pinch Flaky Sea Salt (for garnish)

Instructions:

  1. Drain the Ricotta: Line a fine-mesh sieve or colander with two layers of cheesecloth (or strong paper towels). Scoop the ricotta into the lined sieve.
  2. Encourage Drainage: Place the sieve over a bowl to catch the liquid (whey). Place this in the refrigerator for at least 30 minutes, or up to 4 hours, to remove excess moisture. This is crucial for achieving a fluffy texture.
  3. Load the Processor: Transfer the drained ricotta to the bowl of a food processor fitted with the blade attachment. Add the salt, pepper, lemon zest, and lemon juice.
  4. Slow Addition of Fat: Start the food processor and process continuously for 30 seconds. While the machine is running, slowly drizzle in the 2 tablespoons of olive oil.
  5. Whip to Perfection: Continue processing for 2 to 3 minutes total. Stop occasionally to scrape down the sides. The mixture should dramatically lighten in colour and achieve a smooth, airy, and spreadable texture.
  6. Check and Adjust: Taste the Silky Whipped Ricotta Dip. Adjust seasoning (more salt or pepper) as required.
  7. Chill and Firm: Transfer the whipped ricotta to a serving bowl or airtight container. Chill in the refrigerator for a minimum of 30 minutes. This allows the flavors to meld and the texture to firm slightly.
  8. The Grand Finish: Just before serving, drizzle generously with the remaining tablespoon of high-quality Extra Virgin Olive Oil. Garnish with chopped fresh herbs and a final, satisfying sprinkle of flaky sea salt.