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Whipped Ricotta Caprese Dip
This whipped ricotta dip has all the fresh, vibrant flavors of a classic caprese salad—just in a creamy, scoopable dip that’s perfect for holiday gatherings.
Ingredients
- 10 ounces cherry tomatoes
- 1 teaspoon extra virgin olive oil
- 2 cloves garlic (sliced)
- ½ teaspoon kosher salt (divided)
- 1 16-ounce container ricotta
- 2 tablespoons chopped basil (for garnish)
- Vegetables (Crackers, Baguette, or Crostini, for serving)
Instructions
- Preheat the oven to 425° F. Add the tomatoes, garlic, olive oil, and ¼ teaspoon of salt to a baking dish. Toss well to coat everything in the olive oil.
- Transfer the baking dish to the oven and roast until the tomatoes are bursting, about 15 minutes. Move the baking dish to the highest rack in the oven and broil on high for 1-2 minutes to brown the tomatoes. Remove from the oven and let cool slightly.
- In the meantime, add the ricotta and remaining ¼ teaspoon of salt to a food processor. Process until completely smooth, about 30 seconds.
- Transfer the whipped ricotta to a shallow bowl and smooth it into an even layer. Top with the roasted tomatoes and garlic. Garnish with chopped basil. Serve with vegetables, crackers, baguette, or crostini.
Notes
- To make crostini, preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Slice baguette into ⅓- inch thick slices and spray with olive oil spray. Season to taste with salt. Bake for 10-12 minutes, until lightly golden and crisp. Rub with raw garlic, if desired.
- Tomato mixture makes 1 cup
- Ricotta mixture makes 1 ½ cups
- Cheese mixture can be made up to 3 days in advance.
Nutrition
Serving: 1/8th of recipe, Calories: 112kcal, Carbohydrates: 3.5g, Protein: 6.5g, Fat: 8g, Saturated Fat: 4.5g, Cholesterol: 22.5mg, Sodium: 130.5mg, Fiber: 0.5g, Sugar: 2.5g
- WW Points: 4