© Nicole Franzen
Active Time
Total Time
30 MIN
Serves : 6

F&W’s Justin Chapple blends sweet corn with creamy ricotta in this delicious and versatile dip. Slideshow: More Great Dip Recipes

How to Make It

Step 1    

In a large skillet, melt the butter. Add the corn, shallot and garlic and cook over moderate heat until the corn is crisp-tender, about 7 minutes.

Step 2    

Scrape into 
a food processor and let cool slightly. Add the ricotta, lemon juice and 1 tablespoon of water and puree until very smooth. Season with salt and white pepper.

Step 3    

Transfer the dip to a bowl and drizzle with chile oil. Serve with crudités or pita chips.

Make Ahead

The dip can be refrigerated overnight. Serve at room temperature.

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