Two Pesto Ricotta Dip
User Reviews
4.6
38 reviews
Excellent
Two Pesto Ricotta Dip
Report
Two Pesto Ricotta Dip combines layers of traditional basil pesto, roasted red pepper and sun dried tomato pesto with ricotta, goat and Parmesan cheese. Chilled in a mold, it is a beautiful red, green and white!
Share:
Ingredients
Green Pesto:
- 2 cups basil stems removed
- 1 cup Pecorino Romano cheese finely grated
- 3 garlic cloves
- 1 cup spinach
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
Blended Cheese:
- 8 ounces ricotta cheese if watery, drained
- 4 ounces goat cheese
- 4 tablespoons Pecorino Romano cheese finely grated
Red Pesto:
- 1 cup tomatoes not in oil, sun dried
- 16 ounce roasted red peppers drained and patted dry, jarred
- 1 teaspoon salt
- black pepper dash
Serve with:
- blue corn chip Food Should Taste Good™ brand
- multigrain chip Food Should Taste Good™ brand
Instructions
- Line a high sided (3-4 inches) 6-inch round cake pan with plastic wrap.
- In your food processor (or heavy duty blender) combine all ingredients for green pesto. Blend until near smooth. Transfer to cake pan, spreading out into an even layer. Wash out and dry food processor bowl, lid and blade.
- Repeat process with blended cheese ingredients.
- Repeat process with red pesto ingredients.
- Cover with aluminum foil and chill for at least 12 hours to solidify. You can also place in the freezer for up to two weeks. If freezing, remove from refrigerator 6 hours before serving to thaw.
- Remove from refrigerator before serving. Invert onto a serving platter and serve with Food Should Taste Good™ Blue Corn and Multigrain Chips.
- If you've tried this recipe, come back and let us know how it was!
Equipments used:
Notes
- Do not use bottled pesto, there is too much olive oil and it will not solidify and hold properly.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
9g
(3%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
29mg
(10%)
Sodium
1088mg
(45%)
Potassium
528mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1135IU
(23%)
Vitamin C
27.4mg
(30%)
Calcium
234mg
(23%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 1088mg | 45% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 27.4mg | 30% |
| Calcium | 234mg | 23% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
38 reviews
Excellent
Other Recipes
You'll Also Love
