Autumn Whipped Ricotta Dip
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.
Foto: Skinnytaste
Ingredients
- 2 tablespoons olive oil
- 2 sprigs 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)
Steps
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Preheat oven to 425°F and prepare a baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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Transfer whipped ricotta to a shallow dish & top with roasted sweet potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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