Description
This whipped ricotta dip with sun-dried tomatoes is creamy, savory, and packed with Mediterranean-inspired flavor. It makes a quick appetizer perfect for serving with crostini, crackers, or fresh vegetables.
Ingredients
- 1 cup whole milk ricotta cheese
- 1/4 cup cream cheese, softened
- 1/4 cup sun-dried tomatoes, finely chopped
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Extra olive oil for drizzling
Instructions
- Add the ricotta cheese and cream cheese to a food processor and blend until smooth and fluffy.
- Add the olive oil, garlic, lemon juice, oregano, salt, and black pepper. Blend again until fully combined.
- Fold in the chopped sun-dried tomatoes, reserving a small amount for garnish if desired.
- Transfer the whipped ricotta mixture to a serving bowl and smooth the top.
- Top with extra sun-dried tomatoes, fresh herbs, and a drizzle of olive oil before serving.
- Serve immediately with toasted bread, crackers, or fresh vegetables.
Notes
- Use part-skim ricotta for a lighter version.
- For extra flavor, add a pinch of red pepper flakes.
- The dip can be made ahead and refrigerated for up to 2 days.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blend
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
