This is the kind of dip I whip up when I want something quick for happy hour — ready in just 5 minutes flat! It’s also perfect for adding a colorful twist to your lunch. To keep things simple, I use pre-cooked, vacuum-packed beets.
Ingredients
1 container ricotta (400 g)
Zest of 1 lemon
Juice of ½ lemon
1–2 cloves garlic, finely chopped
2 small cooked beets, diced
1 tbsp olive oil
For garnish: olive oil, chopped nuts, fresh herbs, flaky sea salt, and pepper
Instructions
- In a food processor, combine 400 g ricotta, the zest of 1 lemon, the juice of ½ lemon, and 1–2 chopped garlic cloves. Blend for about 2 minutes, until smooth and creamy.
- Add 2 small cooked beets, diced, along with 1 tbsp olive oil. Blend again until the mixture is smooth and a vibrant pink.
- Transfer to a serving bowl. Drizzle with a little olive oil, then sprinkle with chopped nuts, fresh herbs, flaky sea salt, and pepper.
