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

Justin Chapple
August 2015

Gallery

© Nicole Franzen

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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