Lemon, ricotta and fresh basil dip

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.

Ingredients:

  • 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

Method:

  1. Beat together the ricotta and Womersley vinegar, until combined.
  2. Add the cream and lemon zest, then whisk together until thickened.
  3. 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.

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