No. 29North American · Snack

Whipped Pimento Ricotta Dip

Name: Whipped Pimento Ricotta Dip
Yield: 6–8 as a dip
Cuisine: North American
Ingredients: 1 cup ricotta, drained for 20–30 minutes; ⅓–½ cup finely grated sharp cheddar; ¼ cup roasted red peppers or pimentos, very well drained and finely chopped; 1 tsp mayonnaise (optional); 1 small garlic clove, grated, or a pinch of garlic powder; 1 tsp lemon zest; 2 tsp lemon juice; 1 tbsp olive oil, plus a little to finish; Freshly ground black pepper, and salt if needed; A tiny pinch of smoked paprika or Aleppo pepper; Chopped chives or parsley; Crunchy vegetables: carrots, celery, cucumber, cherry tomatoes, radishes; Ritz crackers

I made this for a Masters party, because Michael is obsessed with golf and so are most of our friends. It's the famous pimento cheese sandwich, lightened up: ricotta, sharp cheddar, roasted red peppers and lemon, with barely a teaspoon of mayo. Serve it with crunchy vegetables and a sleeve of Ritz for a little childhood nostalgia, then settle into the sofa for the back nine.

For a crowd Vegetarian Jump to recipe

A ramekin of whipped pimento ricotta dip in the middle of a platter of carrots, celery, cucumber, cherry tomatoes, watermelon radish and purple cauliflower — Shot on my phone, pre-tee-off.No. 29

Serves: 6–8 as a dip
Total: 1 hr 10 min (mostly draining and chilling)
Hands-on: 10 min
Season: Year-round

Method

Drain the ricotta. Set it in a fine sieve over a bowl for 20–30 minutes so the extra liquid runs off.
Whip the base. Blitz the ricotta, mayo (if using), garlic, lemon zest, lemon juice and olive oil in a food processor until smooth and creamy. Scrape it into a bowl.
Fold in the cheddar and chopped peppers, keeping those little red flecks visible. Save a spoonful of peppers for the top if you like.
Taste and adjust with black pepper, salt and the paprika or Aleppo pepper, if using. Chill for at least 30 minutes, or cover and refrigerate overnight.
Take it out 15–20 minutes before serving and give it a stir. Finish with a little olive oil, the reserved peppers and the herbs.

From my kitchen

Drain the ricotta. I will die on this hill. Wet ricotta makes a loose, sad dip, and the peppers add their own liquid too.
Fold, don't blitz. The food processor is for the ricotta only. Once the cheddar and peppers go in, stir by hand. You want flecks of red, not a pink paste.
Make it the night before. It holds well overnight, which leaves you free on party day.