Ricotta dip with hot sauce butter pine nuts from Mezcla by Ixta Belfrage. I started out with chips but switched to flatbreads. I thought this was OK, quick and easy with ingredients I usually have on hand. It would be prettier spread on a plate with the pine nut mixture swirled over the top. I’ll keep it in mind but probably won’t make it again.
I was intrigued by this because the header notes suggest using it in various ways: as a dip for chips, crisp veg or chicken wings, tossed with pasta or tomatoes for a salad or as a base for various meats or grilled asparagus (see here in the breakfast topic for that.)
The dip is kind of a ricotta-enriched raita with ricotta, yogurt, cucumber, garlic, lemon zest, green onion and chives. The hot sauce butter pine nuts is a flavorful, oily mix of toasted pine nuts, ghee, olive oil, hot sauce and smoked paprika.
