Inspired by an article in the latest issue of Bon Appetit by Andy Baraghani that featured beautiful, simple dips I created this one. It’s full of spring flavors, great for a gathering and really easy to make.
Ricotta Dip with Asparagus Gremolata
6 oz good-quality creamy ricotta cheese
2 green onions
3 asparagus stalks
butter, olive oil, salt & pepper
crudites, crackers or baguette (for serving)
Spread the ricotta on a small plate and drizzle with olive oil, flaky salt and pepper.
To make the gremolata topping, finely chop and sauté the 2 green onions and 3 asparagus stalks with butter, olive oil, salt and pepper on medium heat for 3 minutes or until bright green. Allow to cool (mostly) and then spoon the gremolata over the center of the ricotta. Add a bit more flaky salt over all.
Serve with crudités (like these cucumber slices or carrots), pita chips and/or slices of baguette for a springy appetizer.
