Autumn Whipped Ricotta Dip

Name: Autumn Whipped Ricotta Dip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 tablespoons olive oil; 2 prigs rosemary; 1½ cups sweet potato; ¾ teaspoon kosher salt; fresh black pepper; ½ cup shallot; 1/3 cup dried cranberries; ¼ cup balsamic vinegar; 2 cup part-skim ricotta cheese; 1 cup 2% cottage cheese; 1 clove garlic; ¼ cup pumpkin seeds; endive

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12 servings
Calories
1305 kcal
Course
Condiments
Cuisine
American

Autumn Whipped Ricotta Dip

Iris Warren

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This airy, creamy Autumn Whipped Ricotta Dip recipe will be a hit at your next gathering. The toppings elevate the dip, taking it from basic to party-worthy.

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Ingredients

Servings

2 tablespoons olive oil
2 prigs rosemary
1½ cups sweet potato (chopped 1/4 inch dice)
¾ teaspoon kosher salt (divided)
fresh black pepper
½ cup shallot (chopped small)
1/3 cup dried cranberries
¼ cup balsamic vinegar
2 cup part-skim ricotta cheese
1 cup 2% cottage cheese
1 clove garlic
¼ cup pumpkin seeds (toasted)
endive (thinly sliced raw golden beets using a mandolin, orange cauliflower and carrots make for the perfect crudites here)

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Instructions

Preheat oven to 425°F and prepare a baking sheet with parchment paper.
Heat oil in a small saucepan over medium heat and add rosemary once hot. Rosemary will sizzle until it is finished cooking, about 2-3 minutes. Remove rosemary from oil & reserve on a paper towel lined dish. Save the pan with rosemary oil inside.
Toss sweet potato in 1 tablespoon of the rosemary oil, ¼ teaspoon salt & fresh cracked black pepper. Roast until caramelized and tender, 15 to 20 minutes.
In the same reserved saucepan with remaining rosemary oil, saute shallot on medium-low until aromatic; 3-4 minutes. Add cranberries & balsamic; lower heat & simmer until balsamic reduces to a syrupy consistency, 7-10 minutes.
Make whipped ricotta: Add ricotta cheese, cottage cheese, garlic, 1 tablespoon water, ½ teaspoon salt & fresh cracked black pepper to a food processor. Blend until airy & smooth.
Transfer whipped ricotta to a shallow dish & top with roasted sweet potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.

Notes

Yield 4 cups

Nutrition Information

Show Details

Serving 1/3 cup Calories 130.5kcal (7%) Carbohydrates 10.5g (4%) Protein 7.5g (15%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 15mg (5%) Sodium 93.5mg (4%) Fiber 1g (4%) Sugar 6g (12%)