Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Heat broiler. Arrange onion in a single layer on a rimmed baking sheet. Broil, turning occasionally, until blackened, about 5 minutes; let cool.
Step 2
Pulverize charred onion to a powder in a spice mill or a mortar and pestle. (Or, seal in a plastic bag and crush with a rolling pin or skillet.) Set onion powder aside.
Step 3
Blitz ricotta, oil, lemon zest, and lemon juice in a food processor until smooth; season with salt and pepper. Transfer to a small bowl and smooth top. Use a fine-mesh sieve to dust onion powder over to cover (you won’t need all of it). Serve dip with crudité.
Step 4
Do ahead: Whipped ricotta can be made 2 days ahead; cover and chill. Bring to room temperature before serving. Onion powder can be made 1 month ahead; store airtight at room temperature.
