Raw Veggies and Dip
User Reviews
4.4
Raw Veggies and Dip
Description
The basil ricotta dip starts with processing fresh basil leaves, garlic, pine nuts, and half the lemon juice into a rough pesto, which is then smoothed with extra virgin olive oil. Ricotta cheese is added and whipped together to create a creamy, herbaceous dip with bright citrus notes and a nutty undertone from the pine nuts. Seasoning with kosher salt and optional fresh cracked black pepper adjusts the flavor balance.
The vegetables served alongside are a colorful assortment of raw crudités, sliced or trimmed into bite-size portions for easy dipping. Choices include carrots, cucumber sticks, radishes, thinly sliced golden beets and watermelon radishes, jicama matchsticks, green onions, thin strips of red and yellow bell peppers, purple cauliflower florets, French green beans, and cherry tomatoes, offering a variety of textures from crisp to tender.
This combination encourages a fresh, healthy snack or appetizer presentation where the creamy basil ricotta complements the natural sweetness and crunch of the vegetables. The dish can also be adapted by serving the dip with warm rolls or bread for a more substantial accompaniment.
Ingredients
whipped basil ricotta
- 4 ounces basil fresh
- 1 clove garlic
- 3 Tbsp pine nuts
- lemon juice of 1
- 1/4 cup extra virgin olive oil
- kosher salt or sea salt
- black pepper optional, fresh cracked
- 8 ounces ricotta cheese whole milk
veggies
- carrot baby
- cucumber small sticks
- radish
- golden beet peeled and sliced very thin
- jicama peeled and cut in matchsticks
- green onion small
- red bell pepper sliced into strips
- cauliflower purple, florets
- green beans French
- cherry tomato
- yellow bell pepper strips
- watermelon radish sliced very thin
Instructions
- Rinse and remove the thick stems from the basil, smaller stems are fine. Load it into a food processor. Add the garlic, pine nuts, and the juice of 1/2 the lemon. Process, scraping down the sides, until the basil is well broken down and becomes a rough paste.
- Add the olive oil and process further until the sauce is smooth. Scrape down the sides of the machine to get everything incorporated. Taste the pesto to adjust the lemon and add salt to taste. I added the juice from the other half of the lemon.
- Add the ricotta to the bowl of the food processor and process until everything is well combined and smooth.
- Taste one last time to adjust the salt, and then chill until needed. Add fresh cracked black pepper if you like.
- Serve the basil ricotta in the center of a plate of fresh vegetable crudité.
Notes
- The whipped basil ricotta dip can be served with warm rolls or bread as an alternative to raw vegetables.
- Adjust salt and lemon juice in the dip after blending to suit personal taste preferences.
- Use fresh basil stems trimmed off and smaller stems kept for better pesto texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 20mg | 1% |
| Potassium | 76mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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