Lemon, Ricotta and Fresh Basil Dip


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.