This whipped ricotta dip is ideal for the fall and Thanksgiving! The ricotta is whipped with cottage cheese to lighten it and add a little bit of protein. Then, it’s topped with roasted candy potato, balsamic-glazed cranberries, and pumpkin seeds.
Autumn Whipped Ricotta Dip
This ethereal, creamy Autumn Whipped Ricotta Dip might be a success at your subsequent gathering. The toppings elevate the dip, taking it from primary to party-worthy. Cottage cheese is one in every of my favourite elements because it provides protein, has a impartial style, and could be blended for a easy texture. If you’d like extra methods to sneak cottage cheese into your dishes, take a look at my cottage cheese recipes, and I’ve extra appetizer recipes right here.
Why You’ll Love This Autumn Whipped Ricotta Dip Recipe
I like this autumn dip as a result of it’s so fairly, with all of the flavors of fall and it even has some additional protein. It can look nice in your vacation desk subsequent to a charcuterie board and your favourite veggie tray.
- Make Forward: You may make a lot of the parts the day earlier than serving it, saving you time and lowering last-minute stress.
- Excessive-Protein: Cottage cheese is my secret ingredient for growing protein. One serving has 7.5 grams, making it a nutritious and balanced snack or appetizer when eaten with veggies.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-protein.
In the event you make this wholesome whipped ricotta dip recipe, I might like to see it. Tag me in your images or movies on Instagram, TikTok, or Fb!
Whipped Ricotta Dip Substances
The toppings for this easy whipped ricotta dip present a pleasant mixture of textures and flavors. The recipe card under incorporates the precise measurements.
- Rosemary Oil: Cooking rosemary in olive oil infuses the oil with the aromatic herb and fries the leaves, which makes for a fairly presentation.
- Candy Potato: Finely-diced roasted candy potatoes add texture and fiber.
- Aromatics: Shallots and garlic
- Dried Cranberries for sweetness
- Balsamic Vinegar simmers till it’s decreased to a syrupy consistency.
- Half-Skim Ricotta Cheese: Whipping ricotta in a meals processor makes it smoother and creamier.
- 2% Cottage Cheese will increase the protein with fewer energy. Good Tradition is my favourite.
- Pumpkin Seeds, additionally known as pepitas, add slightly crunch.
The right way to Make Whipped Ricotta Dip
Make this autumn whipped ricotta dip, together with the rosemary oil and balsamic cranberries, the day earlier than your occasion. Wait to roast the potatoes and add the opposite toppings till an hour or so earlier than serving. Scroll to the underside for printable directions.
Begin by making the rosemary oil: Warmth the olive oil in a small saucepan over medium warmth and add the rosemary for a couple of minutes. Take away the sprigs from the oil and place them on a paper towel.
Roast the Candy Potatoes: Toss the candy potatoes with the a number of the rosemary oil, salt, and black pepper. Bake at 425°F for 15 to twenty minutes.
Make the Balsamic Glazed Cranberries: Saute the shallots within the remaining rosemary oil on medium-low. Add the cranberries and balsamic, and simmer on low till the vinegar reduces to a syrupy consistency.
Make the Whipped Ricotta: Add the ricotta, cottage cheese, garlic, water, salt, and pepper to a meals processor and mix till easy.
Lastly, Assemble the dip: Switch the whipped ricotta cheese to a shallow dish and prime it with roasted candy potatoes, cranberries, pumpkin seeds, and fried rosemary leaves. Serve with crudites.
Variations
- Candy Potato: Substitute butternut squash.
- Shallot: Use pink onion.
- Dried Fruit: Change cranberries with dried cherries.
- Cheese: Be happy to make use of full-fat ricotta or cottage cheese for those who desire.
- Garlic: In the event you don’t have contemporary garlic, use garlic powder.
- Seeds: Swap pumpkin seeds with pistachios or pecans.
What Dippers to Serve with Whipped Ricotta Dip
Serve this whipped ricotta dip with crudites. For a fall coloration palate, I used uncooked golden beets thinly sliced with a mandolin, endive, uncooked cauliflower, and carrots. You would additionally dip crusty bread, toasted baquette, crackers or pita chips in it.
Storage
This savory whipped ricotta dip will final 4 days within the fridge.
Extra Dip Recipes You’ll Love
Yield: 12 servings
Serving Measurement: 1 /3 cup
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Preheat oven to 425°F and put together a baking sheet with parchment paper.
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Warmth oil in a small saucepan over medium warmth and add rosemary as soon as sizzling. Rosemary will sizzle till it’s completed cooking, about 2-3 minutes. Take away rosemary from oil & reserve on a paper towel lined dish. Save the pan with rosemary oil inside.
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Toss candy potato in 1 tablespoon of the rosemary oil, ¼ teaspoon salt & contemporary cracked black pepper. Roast till caramelized and tender, 15 to twenty minutes.
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In the identical reserved saucepan with remaining rosemary oil, saute shallot on medium-low till fragrant; 3-4 minutes. Add cranberries & balsamic; decrease warmth & simmer till balsamic reduces to a syrupy consistency, 7-10 minutes.
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Make whipped ricotta: Add ricotta cheese, cottage cheese, garlic, 1 tablespoon water, ½ teaspoon salt & contemporary cracked black pepper to a meals processor. Mix till ethereal & easy.
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Switch whipped ricotta to a shallow dish & prime with roasted candy potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.
Final Step:
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Serving: 1 /3 cup, Energy: 130.5 kcal, Carbohydrates: 10.5 g, Protein: 7.5 g, Fats: 7 g, Saturated Fats: 3 g, Ldl cholesterol: 15 mg, Sodium: 93.5 mg, Fiber: 1 g, Sugar: 6 g
