Whipped Ricotta Dip with Charred Jalapeño & Roasted Garlic

Ingredients

• 1 head garlic
• 4 whole jalapeños
• 16 oz whole-milk ricotta
• 2 Tbsp heavy cream
• 1 lemon, zested then juiced
• Olive oil, salt, and pepper
• Pita chips, for serving

Directions

1. Preheat the oven to 400°F. Cut the top off the garlic bulb, set it on foil, drizzle with olive oil, and season generously with salt and pepper. Wrap in the foil and roast on a small sheet tray 25–30 minutes, until the cloves are soft and golden.
2. Drizzle the jalapeños with olive oil, season with salt and pepper, and roast on a separate foil-lined pan 25–30 minutes, until the skins are charred and bubbly. Cool.
3. Once cool, stem, skin, and seed the jalapeños, and roughly chop the flesh.
4. Beat the ricotta, heavy cream, and 2 tablespoons olive oil with a rubber spatula until creamy and smooth. Season generously with salt and pepper.
5. Squeeze in the roasted garlic cloves, add the lemon zest and juice, and fold in most of the chopped jalapeño.
6. Transfer to a serving bowl, top with the remaining jalapeño and a drizzle of olive oil, and serve with pita chips.