Whipped Ricotta Dip with Lemon and Herbs

• 1 1/2-2 cups (about 400–500g) whole milk ricotta cheese
• 1 lemon
• 1-2 tablespoons extra virgin olive oil, plus extra for drizzling
• 1/2 teaspoon salt (or to taste) 
• freshly ground black pepper
• 1/4 cup chopped fresh herbs (basil, thyme, chives, parsley, mint or a mix)

Optional add-ins

• 1–2 teaspoons honey (for subtle sweetness)
• a pinch of red pepper flakes
• crushed garlic

Optional toppings

• drizzle of olive oil or hot honey
• flaky sea salt
• toasted nuts
• olives
• chilli 

1. If your ricotta is very wet, drain it for 10–20 minutes in a fine-mesh sieve lined with cheesecloth or a paper towel to remove excess whey—this prevents a runny dip.
2. Finely grate the rind from the lemon, then juice the lemon. 
3. Place ricotta, 1-2 tablespoons lemon juice, lemon zest, olive oil, salt and pepper into the bowl of a food processor, bullet or blender. Blend for 1-2 minutes until smooth, light, and creamy (scrape down the sides as needed). It should become airy and lose any graininess.
4. Taste and adjust seasoning add more lemon for brightness, salt or a touch of honey for subtle sweetness.
5. Transfer to a serving bowl. Stir in most of the chopped herbs (save some for garnish).
6. Drizzle with a little more olive oil, sprinkle with extra herbs, flaky salt and any other toppings. Serve immediately at room temperature or chilled.

Serving suggestions

• Toasted baguette slices, crostini, or pita chips
• fresh veggies like cucumber, carrots, or grilled zucchini
• as a spread on toast, in pasta, or with roasted veggies