Spring Entertaining: Lemon-Ricotta Artichoke Dip

The Classic Cocktail. Mint Julep. Kentucky Derby By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Techniques Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Entertaining Solutions Southern HostessSpring Entertaining

Southern Socials

Lemon-Ricotta Artichoke Dip

Kentucky Derby parties should have a menu filled with distinctive taste & Lemon-Ricotta Artichoke Dip certainly fits the bill. The appetizer blends together quickly & when baked in several small ramekins, it can be heated throughout the gathering. Offer a colorful assortment of crudités & crackers for effortless entertaining. The flavors pair beautifully with Traditional Mint Juleps or Lemon-Mint Juleps. Look for my pointers on how to zest & juice fresh lemons to make preparing this irresistible dip simple. 

Lemon-Ricotta Artichoke Dip By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Editorial Director Digital Culinary Photo Journalist Game Day Tailgating Modern Southern Socials Southern Hostess TV Cooking Personality Southern Hostess Recipes Party Planning Menu Planning

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon-Ricotta Artichoke Dip
makes 8 servings

1 {15-oz} container whole milk ricotta
1 {14-oz} can small artichoke hearts, chopped
2 tsp chopped, fresh rosemary
1/2 tsp lemon zest
1 Tbsp fresh lemon juice
1 garlic clove, pressed
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup chopped, toasted pecans
Garnishes: Pecans, fresh rosemary & crushed red pepper flakes
Assorted crudités & crackers

Preheat the oven to 375 degrees. Combine the ricotta, the artichokes, the rosemary, the lemon zest, the lemon juice, the garlic, the salt & the pepper in a large bowl. Spoon the mixture into 3 {8-oz} lightly greased brûlée dishes. Bake 20 to 25 minutes or until bubbly in the center. Sprinkle with toasted pecans, chopped fresh rosemary & crushed red pepper flakes, if desired. Serve with assorted crudités & crackers.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Juice Fresh Lemons


Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl. Look to The Basics: Lemons for additional pointers on using this versatile fruit.

The Tune
“Mercy, Mercy” Wilson Pickett

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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