Shocking Lemon Rosemary Ricotta Dip

Lemon rosemary ricotta dip
Lemon rosemary ricotta dip

“Italian food is all about ingredients and it’s not fussy and it’s not fancy.” – Wolfgang Puck

I called this post “Shocking” Dip for two reasons. One, this dip is laughably easy, I mean shockingly so. Two, I have received four phone calls and a Facebook plea for the recipe to this dip from people that I greatly admire which left me shocked, elated, but shocked.

For Christmas my husband’s family had a very large get together and I volunteered to bring whatever they needed. I was given the antipasto platter and like everything else in my life I went big. Or at least I thought I was going big…haha. My spread was no match for 20 Italians.

Not a crumb was left. Not one.
Not a crumb was left. Not one.

While at the market I decided to add meatballs to the menu because…wait, no one needs an excuse to bring meatballs… My only issue was that I realized how tired I was of the same old boring marinara sauce that everyone (including myself) serves with them. After a quick yet careful examination of my mental recipe box (what, you don’t have one of those?) I settled on a ricotta based dip. I was planning on using Italian sausage for the meatballs and I wanted something with a quiet punch (an explosive kiss ifyouwill) to dip them into. My mother-in-law has this gorgeous, ever-full rosemary bush in her yard that makes me wish marriage to plants was legal in California. I can NEVER pass up making every dish with rosemary while I’m there, so clearly the dip NEEDED rosemary. Don’t judge me. Did I mention I’m from California? That meant lemon was automatically included and who needs much else in life than cheese, lemon and rosemary? Not this gal.

SO, we bring in the antipasto and the meatballs + dip and I truly believe that on the way there someone must have sprinkled crack on the dip for the response that I got once people started eating it was…yes, shocking!


The culprit crack sprinkler, my stepson. Don't let the gorgeous face fool you
The culprit crack sprinkler, my stepson. Don’t let the gorgeous face fool you

This family COOKS. They LOVE the kitchen. They make meals that would make your grandmothers “famous (whatever)” taste like Chef Boyardee and these people LOVED MY DIP. I swear I’m not bragging, I’m floating. Stop judging.

So, if you want to make an entire Italian family very happy here is the dip to do it!

Ingredients: nothing fancy
Ingredients: nothing fancy

Four ingredients if you don’t count salt and pepper. Just FOUR, people!

Lemon zest  to get that flavor party started
Lemon zest to get that flavor party started

Who doesn’t love some zest?!

Capers for fun
Capers waiting for the fun

My lemon juice getting to know the capers intimately.

Chopped fine and oh so fresh!
Rosemary, copped fine and oh so fresh!

As finely chopped as you can get it!

Everyone together now!
Everyone together now!

Now that everyone has shown up to the party we can begin, to mix that is.


Make your in-laws wish you were blood-related rosemary lemon ricotta dip
Yield: Almost 2 cups
Prep Time: 10 min
Mix Time: 1 min

  • 1 15 oz container of Ricotta (I used low fat cause that’s how I roll)
  • 1 tablespoon finely chopped FRESH rosemary
  • 1 tablespoon nonpariel capers
  • The zest from 1 large lemon (about 1 Tablespoon)
  • The juice of 1 large lemon (about 2-3 Tablespoons)
  • Salt and Pepper to taste

1. Zest your lemon. I use a Microplane, but there are other methods if you don’t already own this piece of kitchen equipment. (click on link for more info)

2. Chop your fresh rosemary as finely as you can, the bigger pieces can be a little bitter.

3. Juice your lemon and remove seeds.

4. Mix rosemary, zest, juice, capers, salt and pepper into the ricotta.

5. Serve to people you love.


El Fin
El Fin

There are many ways to enjoy this dip. I have served it with pita chips, lightly toasted bread, meatballs and today I used it in a wrap with lettuce, pan seared Dover sole and onion. Delish!

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