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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.
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)
Instructions
- Preheat oven to 425°F and prepare a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Transfer whipped ricotta to a shallow dish & top with roasted sweet potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.
Notes
Yield 4 cups
Nutrition
Serving: 1/3 cup, Calories: 130.5kcal, Carbohydrates: 10.5g, Protein: 7.5g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 93.5mg, Fiber: 1g, Sugar: 6g
- WW Points: 5