Lemon, Ricotta and Fresh Basil Dip


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:

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.