Lemon Ricotta Dip with Berries

• 120 g whole-milk ricotta — Whole-milk ricotta
• 80 g — Plain nonfat Greek yogurt
• 100 g, hulled and halved — Fresh strawberries
• 60 g — Fresh blueberries
• 8 g (about 1 1/2 tsp) — Fresh lemon juice
• 0.3 g (small pinch) — Ground cinnamon
• 0.1 g (tiny pinch) — Fine salt

Method

1. 1Measure ingredients: Whip the lemon ricottaMeasure milk ricotta, nonfat greek yogurt, lemon juice, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whip the lemon ricottaWhisk ricotta, yogurt, lemon juice, and salt vigorously for 90 seconds until smooth and airy.1 min 30 secLook for: The dip is glossy and spoonable with no dry ricotta curds or watery streaks.Safety: Keep both dairy ingredients at 40°F or colder.
3. 3Prepare the berriesRinse thoroughly, then shake off all excess liquid.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Dry all berries thoroughlyDry all berries thoroughly; hull and halve strawberries and leave blueberries whole.2 minLook for: Berries are clean, dry, and firm with no crushed or moldy pieces.Safety: Discard damaged berries and use a clean cutting board.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Finish the dip plateSpoon all ricotta dip into a bowl, dust with cinnamon, and arrange every berry beside it for dipping.1 minLook for: The dip holds a soft swirl and the berry colors remain distinct and fresh.Safety: Declare milk and refrigerate the plate promptly.