Whipped Ricotta with Dukkah

If ricotta cheese wasn’t already comforting enough, whipping it with a little milk gives it a smoother texture and transforms this Italian delicacy into an amazing spread or dip. I’m feeling adventurous here, stirring in a dukkah spice blend, which I have shared with you on Jill Eats in the past! Normally sprinkled over olive oil to pair with flatbreads, it’s a little nutty, a little toasty and savory, too: dukkah adds a unique Middle Eastern flair to whipped ricotta. Tasty with crostini or spooning over peppery, crunchy radishes is a delightful afternoon snack. A little lemon zest brightens and a dainty pinch of red pepper flakes complements the dukkah with a pleasant heat. Makes about 1 1/2 cups.
8OZSwhole milk ricotta
1Xlemon, zested, reserve a little for garnish
¼TSPNred pepper flakes
1Xbunch radishes, trimmed and washed
1TBSPNolive oil

  1. In a mixing bowl using a hand mixer, whip the ricotta and the milk until very smooth and silky, about 5 minutes.
  2. Stir in lemon zest, red pepper flakes, and dukkah. Add salt and pepper, and taste for seasoning.
  3. Transfer to a serving bowl or platter, and drizzle olive oil over the top of the whipped ricotta mixture.
  4. Garnish with remaining lemon zest and additional salt and pepper, if you like. Serve with radishes, other vegetables, and your favorite crackers and crostini.


A little tidbit on dukkah.

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