Ricotta dip with parsley and dill

Ingredients

• 425 g (15 oz)low-fat ricotta
• 1 mediumlemon, zested and juiced
• about 15 g (½ cup)flat-leaf parsley, finely chopped
• 15 ml (1 tbsp)fresh dill, finely chopped
• about 50 g (½ cup)spring onion, sliced
• 15 ml (1 tbsp)olive oil
• 0.6 ml (⅛ tsp)salt
• 0.6 ml (⅛ tsp)black pepper

Instructions

1. 1

   Mix ricotta

   Put the ricotta, lemon zest and lemon juice in a medium bowl. Stir to combine.

2. 2

   Add the herbs

   Add the parsley, dill, spring onion, olive oil, salt and black pepper. Stir until combined.

3. 3

   Chill before serving

   Chill the dip for one hour before serving.

What is ricotta dip?

Ricotta dip is a soft, mild cheese dip, here brightened with lemon and fresh herbs. Ricotta is an Italian whey cheese, and this Mediterranean-inspired version keeps its flavour fresh and simple.

Parsley and dill bring a green, aromatic note, while spring onion adds a gentle savoury bite. A one-hour chill gives the ingredients time to mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 6g protein, 4g carbs, 5g fat.

The ricotta provides most of the protein and contributes fat, while the lemon and herbs add relatively little energy; the small amount of carbohydrate comes mainly from the dairy and vegetables. Pair a serving with crunchy vegetables or wholegrain crackers to make it part of a more balanced snack.

Choosing the ricotta

Ricotta: use low-fat ricotta as listed, and drain off any excess liquid if it looks particularly wet. This helps the dip stay thick enough to scoop.

Lemon: zest the fruit before juicing it, taking only the coloured outer peel. The zest gives the dip fragrant citrus flavour, while the juice adds tang.

Chopping the herbs

Parsley: chop it finely so its flavour is spread evenly through the cheese. Large pieces can make the dip harder to scoop.

Dill and spring onion: finely chop the dill and slice the spring onion thinly. Their small pieces blend neatly into the creamy base.

Mixing to the right texture

Combine the ricotta with the lemon first, then stir in the herbs, spring onion, oil and seasonings. Mix just until evenly distributed; the dip should remain creamy rather than whipped.

If the ricotta has a slightly grainy texture, that is normal. Stirring gently keeps the dip cohesive without needing extra ingredients.

Why the chilling time matters

Chill the dip for the full hour before serving, as directed. This lets the lemon and herbs infuse the ricotta and gives the mixture time to firm up slightly.

Keep it covered while it chills so it does not pick up other fridge aromas. Give it a quick stir before serving if any liquid has separated.

What to serve with it

Serve with carrot sticks, celery or cucumber for crisp, fresh contrast. The mild cheese and lemony herbs also work well with crackers, including rosemary and flaxseed crackers if you have time to make them.

For a more substantial spread, set the dip alongside bread or other snackable vegetables. Keep the accompaniments separate so they stay crisp.

Recipe notes & tips

• Zest the lemon before cutting it to squeeze out the juice.
• Chop the parsley and dill finely for an evenly flavoured dip.
• Taste the mixture before chilling and adjust the seasoning only if needed.
• Cover the bowl while the dip chills for one hour.
• Set out the dip just before serving so the vegetables and crackers stay crisp.

Variations

• More lemon: add a little extra zest for a sharper citrus note.
• Chive swap: replace some of the spring onion with finely chopped chives.
• Garlic note: stir in a small amount of finely grated garlic for a stronger savoury flavour.
• Peppery finish: add extra black pepper just before serving.
• Crunchy topping: scatter a few sliced spring onions over the top before serving.

Common mistakes to avoid

• Skipping the chill: the flavours have less time to meld, so refrigerate for the full hour.
• Using wet ricotta: excess liquid can loosen the dip; drain it off before mixing.
• Chopping herbs coarsely: large pieces distribute unevenly, so chop them finely.
• Adding too much lemon juice: the dip can become loose; add the listed juice gradually.
• Leaving it uncovered: the surface can dry out or absorb fridge smells; cover the bowl while chilling.

How to store

Store the dip covered in the refrigerator and use within 2–3 days. Stir before serving if any liquid separates; it is best served chilled rather than reheated.

Frequently asked questions