Using their award-winning vinegars, Womersley created three dips to pair with our crispbread bites. Light and fresh, this easy dip is perfect for summer entertaining.
- 250g ricotta
- 3 ½ tbsp Womersley Lemon,Basil, Bay & Juniper Vinegar
- 3 tbsp sour cream
- Zest of 1 small lemon
- Black pepper
- Small handful basil leaves, roughly chopped
- Beat together the ricotta and Womersley vinegar, until combined.
- Add the cream and lemon zest, then whisk together until thickened.
- Season with a little black pepper and gently stir in the basil.
Serving suggestion: Serve with Peter’s Yard Sea Salt Crispbread Bites
Copyright: Image and recipe, copyright Womersley Vinegars.