“It’s ramp season and if you’re lucky enough to have this wonderful wild leek on your property do your taste buds a favor and go harvest them!  If not, like so many of us, farm stands and markets have come to our rescue and have an abundance of this great spring veggie.  This week’s recipe for a dip made with creamy ricotta, ramps and walnuts is perfect for evenings on the deck, light hors-d’oeuvres, or just a snack.  I garnished the dish with some crispy ramp chips which are easily made by popping the leaves in a moderate oven (300F) for 20 minutes, turning once,” shares Claire Matern, founder of acheesemongersdaugter.com

Ricotta and Ramp Dip

1 cup ricotta cheese, room temperature
3-4 ramps, sliced thinly
1/4 cup walnuts, chopped coarsely
2 tablespoons olive oil
juice of half a lemon
salt and pepper to taste

Combine all the ingredients in a bowl, stirring well. Season with salt and pepper to taste.
Serve with pita chips, chopped veggies and crispy ramp chips.

* For more great recipes by Claire, go to: www.acheesemongersdaughter.com

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