| Directions: | Place ricotta in fine-mesh strainer or cheesecloth set over bowl and let sit at least 1 hr at room temp or refrigerate over night.
In a food processor (blender won''t work) pulse strained ricotta, mascarpone, powdered sugar, vanilla, lemon zest and a pinch of salt until smooth. Add cream only if needed to loosen dip.
Transfer to a bowl and fold in chocolate chips. |