Lemon, Ricotta and Fresh Basil Dip
3 ½ tbsp Womersley Lemon,Basil, Bay & Juniper Vinegar
3 tbsp sour cream
Zest of 1 small lemon
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.
Serve with Peter’s Yard Sea Salt crispbread bites
Copyright: Image and recipe, copyright Womersley Vinegars.