Summer Ricotta Radish Dip Recipe
A creamy, no-cook ricotta dip loaded with crunchy grated radish, lemon zest, and fresh mint. Ready in 10 minutes with zero cooking required.
Video
Ingredients
- 1 cup whole milk ricotta
- 6-8 radishes grated
- 1 small shallot finely diced
- Zest of 1 lemon
- 1 tbsp fresh mint finely chopped
- ½ tsp kosher salt or to taste
- 1 tsp pink peppercorns lightly crushed
For Serving
- Sliced cucumbers
- Crackers
- Extra radish slices
- Fresh mint leaves
Instructions
- Grate the radishes and finely dice the shallot.
- In a medium bowl, combine the ricotta, grated radishes, diced shallot, lemon zest, mint, salt, and half of the crushed pink peppercorns.
- Stir until smooth and creamy. Taste and adjust the seasoning as needed.
- Transfer the dip to a serving bowl and garnish with extra radish slices, the remaining pink peppercorns, a little more lemon zest, and fresh mint.
- This dip is best after chilling for 15–30 minutes, giving the shallot, mint, and lemon time to mingle with the ricotta. Serve with cucumbers, crackers, or toasted bread.
Notes
- Grate the radishes just before mixing so they stay crisp and don't add extra moisture.
- If your ricotta looks watery, drain it briefly in a fine-mesh strainer before mixing.
- Chill for at least 15–30 minutes before serving to let the flavors meld.
- Taste and adjust salt or lemon before serving, since radishes vary in peppery intensity.
- Best enjoyed within 3 days; add fresh garnishes right before serving rather than storing them mixed in.
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