Whipped Ricotta Caprese Dip – Skinnytaste
This whipped ricotta dip has all of the recent, vibrant flavors of a traditional caprese salad—simply in a creamy, scoopable dip that’s excellent for vacation gatherings.
Whipped Ricotta Dip
I’ve been creating new appetizers for the vacations, and I beloved how this one turned out. This whipped ricotta caprese dip takes the caprese salad substances—juicy tomatoes, recent basil, and creamy cheese—and turns them right into a clean, scoopable dip that’s excellent for sharing. It comes collectively rapidly, feels slightly particular with out being fussy, appears to be like festive, and is bound to be a crowd- pleaser. Should you want a crostini, do this whipped ricotta toast with related substances!
Substances You’ll Want
Right here’s extra information on all of the substances for this straightforward caprese dip recipe. See the recipe card under for the precise measurements.
- Cherry Tomatoes: Roasting brings out their sweetness.
- Additional Virgin Olive Oil prevents the tomatoes from sticking to the dish and drying out.
- Garlic infuses the tomatoes with its sturdy taste, which mellows as they roast.
- Salt attracts out the tomatoes’ moisture and enhances taste.
- Complete-milk Ricotta is a creamy, white Italian cheese.
- Contemporary basil, an important ingredient in Caprese salad, makes a fairly garnish.
Make Whipped Ricotta Dip
Whipping the ricotta makes it lighter and airier, with a fair smoother texture. See the recipe card on the backside for printable instructions.
- Roast the tomatoes: Toss them with olive oil, garlic, and salt, then bake at 425°F till they burst. Place the dish on the highest rack and broil for 1 to 2 minutes till the tomatoes brown.
- Whip the ricotta with the remaining salt in a meals processor.
- serve: Unfold the ricotta right into a serving bowl and high with the tomatoes and basil.
Variations
- Enhance the protein: Swap ricotta for cottage cheese for a higher-protein choice, or use 1 1/3 cups of ricotta and 1/3 cup of cottage cheese.
- Tomato choices: Use grape tomatoes. If you wish to skip roasting the tomatoes, use jarred sun-dried tomatoes, or, in case you’re making this app in the summertime, use uncooked tomatoes after they’re at their peak.
- Experiment with herbs: Whereas basil is the normal herb for caprese, I feel this dip would even be good with recent oregano, rosemary, or parsley.
- Enhance the flavour: Add sliced shallots to the tomatoes earlier than roasting, zest with lemon, or drizzle with balsamic glaze.
- No meals processor? Use a blender. You possibly can even skip the whipping step, although it gained’t be fairly as clean.
Storage
- prep forward: Whip the ricotta as much as 3 days prematurely and refrigerate. The roasted tomatoes are greatest recent out of the oven.
- Retailer leftover dip in an hermetic container for as much as 4 days.
Extra Simple Appetizers You’ll Love
For extra appetizer recipes, try these 5 wholesome appetizers to make in your subsequent get together!
Yield: servings
Serving Measurement: 1 /eighth of recipe
Preheat the oven to 425° F. Add the tomatoes, garlic, olive oil, and ¼ teaspoon of salt to a baking dish. Toss properly to coat every thing within the olive oil.
Switch the baking dish to the oven and roast till the tomatoes are bursting, about quarter-hour. Transfer the baking dish to the best rack within the oven and broil on excessive for 1-2 minutes to brown the tomatoes. Take away from the oven and let cool barely.
Within the meantime, add the ricotta and remaining ¼ teaspoon of salt to a meals processor. Course of till utterly clean, about 30 seconds.
Switch the whipped ricotta to a shallow bowl and clean it into a fair layer. Prime with the roasted tomatoes and garlic. Garnish with chopped basil. Serve with greens, crackers, baguette, or crostini.
Final Step:
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- 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 style with salt. Bake for 10-12 minutes, till calmly golden and crisp. Rub with uncooked garlic, if desired.
- Tomato combination makes 1 cup
- Ricotta combination makes 1 ½ cups
- Cheese combination might be made as much as 3 days prematurely.
Serving: 1 /eighth of recipe, Energy: 112 kcal, Carbohydrates: 3.5 g, Protein: 6.5 g, Fats: 8 g, Saturated Fats: 4.5 g, Ldl cholesterol: 22.5 mg, Sodium: 130.5 mg, Fiber: 0.5 g, Sugar: 2.5 g
