Whipped Ricotta Cheese Dip
Whole Milk Ricotta cheese whipped with a variety of herbs, parmesan cheese, and then topped with a balsamic tomato and herb blend.
Servings: 8
Ingredients
- 16 oz whole milk ricotta cheese
- 2 tbsp ground parmesan cheese
- 2 tsp Italian seasoning
- 3/4 tsp fine kosher salt
- 1/2 tsp black pepper
- 3 vine tomatoes pulp removed and finely diced
- 2 garlic cloves minced
- 2 tbsp finely chopped parsley
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- Optional but highly recommended: 1 baguette sliced to serve with
Instructions
- To a food processor add the ricotta, parmesan, Italian seasoning, salt, and pepper. Process, just until smooth, then transfer to a shallow platter.
- Chop the tomatoes and add them to a bowl, together with the garlic, parsley oil, and vinegar. Stir to combine and season with salt and pepper to your taste.
- Top the whipped ricotta dip with the chopped tomato salsa and serve with crusty baguette.
Notes
- Use fat-free or light ricotta cheese
- You may swap the olive oil with avocado oil.
- Instead of vine-rip tomatoes, use grape or cheery tomatoes if thats what you have on hand
Nutrition
Calories: 132kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 290mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 657IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 1mg