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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

  1. Preheat the oven to 400°F (200°C).
  2. Toss the zucchini and sweet potato slices with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
  3. Bake for 20-25 minutes or until crispy, flipping halfway through.
  4. In a mixing bowl, combine ricotta cheese, lemon juice, olive oil, and a pinch of salt and pepper. Mix until smooth and creamy.
  5. 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.