Irresistible Lemon Ricotta Dip with Crunchy Zucchini and Sweet Potato Chips
A creamy lemon-infused ricotta dip paired with crispy zucchini and sweet potato chips for a delightful snack or appetizer.
Ingredients
Scale
- 1 cupricotta cheese
- Juice of1lemon
- 1 tablespoonolive oil
- 1zucchini, thinly sliced
- 1sweet potato, thinly sliced
- Salt and pepper to taste
- 1 tablespoonfresh chives, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the zucchini and sweet potato slices with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Bake for 20-25 minutes or until crispy, flipping halfway through.
- In a mixing bowl, combine ricotta cheese, lemon juice, olive oil, and a pinch of salt and pepper. Mix until smooth and creamy.
- Serve the lemon ricotta whip in a bowl, garnished with fresh chives, alongside the zucchini and sweet potato chips.
Notes
You can customize the seasonings to taste.