Description
For the Whipped Ricotta Dip:
1 ½ cups whole milk ricotta cheese
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
For Garnish:
¼ cup cherry tomatoes, halved
2 tbsp crumbled feta cheese
1 tbsp honey (optional)
1 tbsp chopped fresh basil or parsley
Drizzle of olive oil
For the Toasted Pita Chips:
3 pita breads, cut into triangles
2 tbsp olive oil
½ tsp garlic powder
½ tsp salt
Directions:
Make the Pita Chips: Preheat oven to 375°F (190°C). Arrange pita triangles on a baking sheet, brush with olive oil, and sprinkle with garlic powder and salt.
Bake for 10-12 minutes or until golden and crisp.
Whip the Ricotta: In a food processor, blend ricotta, olive oil, lemon juice, lemon zest, garlic, salt, black pepper, oregano, and red pepper flakes until
smooth and creamy.
Assemble the Dip: Transfer whipped ricotta to a serving bowl. Top with cherry tomatoes, crumbled feta, a drizzle of honey (if using), fresh herbs, and a final
drizzle of olive oil.
Serve: Pair with warm toasted pita chips and enjoy this creamy, zesty Mediterranean dip!
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare for Baking: Preheat your oven to 375°F (190°C). While it heats, cut your pita breads into 8 triangles each.
- Toast the Chips: Arrange the pita triangles in a single layer on a baking sheet. Brush both sides lightly with olive oil, then evenly sprinkle with garlic powder and salt. Bake for 10-12 minutes, flipping halfway through, until golden and crisp. Let them cool.
- Whip the Base: In a food processor, combine the ricotta, olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, oregano, and red pepper flakes. Process for 60-90 seconds, stopping to scrape down the sides, until the mixture is completely smooth and has a light, whipped consistency.
- Final Assembly: Use a spatula to transfer the whipped ricotta to a shallow serving bowl. Create a well in the center with the back of a spoon. Artfully top with halved cherry tomatoes, crumbled feta, chopped herbs, a drizzle of honey, and a final swirl of olive oil.
Serving Suggestions
This versatile dip pairs with more than just pita chips. Serve it with:
- Fresh vegetable crudités like cucumber spears, bell pepper strips, and carrot sticks.
- Grilled flatbread or sliced crusty baguette.
- As a flavorful spread on sandwiches or grilled chicken.
- Alongside a mezze platter with olives, marinated artichokes, and cured meats.
How-to Summary
Toast pita triangles with oil and seasoning. Separately, blend ricotta with olive oil, lemon, garlic, and herbs until smooth. Transfer to a bowl, garnish with tomatoes, feta, herbs, and honey, then serve with the warm chips.
Frequently Asked Questions
Can I make this dip ahead of time? Yes. The whipped ricotta base can be made and stored in an airtight container in the refrigerator for up to 2 days. Add the garnishes just before serving.
My ricotta dip is too thick. How can I thin it? Add an extra tablespoon of olive oil or a splash of milk or cream while processing until your desired consistency is reached.
Is there a substitute for ricotta? For a similar texture, full-fat cottage cheese (well-drained) can be used. For a tangier flavor, try labneh or Greek yogurt, though the result will be less creamy.
Can I bake the pita chips without oil? You can use a light cooking spray to coat them, but a small amount of oil is necessary for proper crisping and golden color.
How should I store leftovers? Store the dip and chips separately in airtight containers. The dip will keep for 3 days refrigerated. Chips are best eaten the same day but can be refreshed in a warm oven.
Common Mistakes to Avoid
- Not Processing Long Enough: Undermixing results in a grainy texture. Process the ricotta mixture for a full minute or more until completely smooth.
- Soggy Pita Chips: Avoid overcrowding the baking sheet, which steams the chips instead of toasting them. Ensure they are in a single layer.
- Over-garlicging: The garlic flavor intensifies as the dip sits. Use one small clove, or consider using roasted garlic for a milder taste.
- Garnishing Too Early: Adding fresh toppings like tomatoes and herbs hours in advance will make them wilt and release moisture into the dip.
Conclusion
This Whipped Ricotta Dip is a testament to how a few simple, quality ingredients can create an extraordinary appetizer. The contrast between the luxuriously smooth, zesty cheese and the crisp, homemade pita chips is irresistible. By following the step-by-step guide and avoiding common pitfalls, you can consistently achieve a restaurant-quality dish perfect for any gathering. Its creamy texture, bright Mediterranean flavors, and elegant presentation are sure to impress your guests and make this recipe a staple in your entertaining repertoire.
