This flavorful dip is begging to star at the center of a luxurious Sunday night spread. Instead of hustling all day to get a meat-and-potatoes dinner on the table, let this simple dip be the star that unites delicious, disparate parts. You’ll drizzle the pillowy ricotta with a brown butter that’s spiked with fennel and peppercorns. The sauce is unbelievably luxe for such a quick affair. All that’s left is to set the souped-up ricotta on your favorite platter, then tuck an array of your favorite summer dippers all around, like prosciutto-wrapped melon, endive leaves, and charcuterie. There are no wrong answers for what pairs well. One shopping tip, though: It’s worth splurging on the nicest container of ricotta you can find—some store-bought brands can be overly watery.

Sarah Copeland


Ingredient Checklist


Instructions Checklist
  • Heat fennel and peppercorns in a small, dry skillet over medium-high, stirring often, until fragrant, 3 to 4 minutes; transfer to a cutting board. Using a knife or the bottom of a skillet, crack into very small pieces.

  • Reduce heat to medium and add butter to skillet. Cook, swirling, until butter is melted, smells toasty, and is slightly browned, about 2 minutes. Remove from heat and whisk in oil and cracked fennel and peppercorns.

  • Spoon ricotta into a shallow bowl, creating dips with the back of a spoon. Drizzle warm oil mixture over and top with flaky salt.