Description
Whipped Ricotta Dip with Cherry Tomatoes & Basil
Ingredients
1 cup ricotta cheese
2 tbsp olive oil (plus extra for drizzling)
1 clove garlic, minced
1 cup cherry tomatoes, halved
2 tbsp pesto
Fresh basil leaves, for garnish
½ tsp smoked paprika
Salt & black pepper, to taste
Toasted baguette slices or crackers, for serving
Directions
Whip the Ricotta:
In a mixing bowl, combine ricotta, olive oil, garlic, and a pinch of salt and pepper. Whip using a hand mixer or a food processor until smooth and creamy. Spread onto a serving plate.
Prepare the Toppings:
Arrange the halved cherry tomatoes on top of the whipped ricotta. Drizzle with pesto and olive oil.
Add Final Touches:
Sprinkle smoked paprika over the ricotta and garnish with fresh basil leaves.
Serve and Enjoy:
Serve with toasted baguette slices or crackers. Perfect for sharing!
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Servings: 4
Calories: 180 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for the perfect dip. First, ensure your ricotta is well-drained to avoid a watery texture. In a medium bowl, combine 1 cup ricotta, 2 tbsp olive oil, 1 minced garlic clove, ½ tsp salt, and ¼ tsp black pepper. Use a hand mixer on medium-high speed for 2-3 minutes until the mixture is exceptionally light, fluffy, and holds soft peaks. For best results, chill the mixing bowl beforehand. Transfer the whipped ricotta to a wide, shallow serving dish, using the back of a spoon to create swirls that will catch the toppings.
For the tomatoes, choose a mix of colors for visual appeal. Toss the halved cherry tomatoes with a pinch of salt and let them sit for 5 minutes to intensify their flavor. Arrange them evenly over the ricotta base. To drizzle the pesto, place it in a small zip-top bag, snip off a tiny corner, and pipe it in zig-zags for a professional look. Finish with a final drizzle of extra virgin olive oil, a uniform sprinkle of smoked paprika, and a generous scattering of torn fresh basil leaves just before serving.
Serving Suggestions
While toasted baguette slices are classic, this versatile dip pairs wonderfully with an array of dippers. Offer a selection including crispy crostini, pita chips, seeded crackers, or fresh vegetable crudités like cucumber rounds, bell pepper strips, and endive leaves. For a heartier appetizer, spoon it over grilled chicken or use it as a luxurious spread on sandwiches and wraps. To elevate a cheese board, place a bowl of this dip at the center surrounded by cured meats, olives, and nuts.
How-to Summary
Whip drained ricotta with olive oil, garlic, salt, and pepper until light and fluffy. Spread onto a plate. Top with salted cherry tomatoes, a zig-zag of pesto, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh basil. Serve immediately with your choice of bread, crackers, or vegetables.
Frequently Asked Questions
Can I make this dip ahead of time? You can whip the ricotta base up to a day in advance and store it covered in the fridge. Add all toppings, especially the basil, just before serving to maintain freshness and texture.
What can I use instead of pesto? A high-quality store-bought pesto works perfectly. For a nut-free alternative, use a sun-dried tomato tapenade, a drizzle of basil oil, or simply increase the amount of fresh basil and garlic.
Is there a dairy-free substitute for ricotta? For a similar texture, use a high-quality, firm almond milk or cashew-based ricotta. Ensure it is well-drained and whip it as directed.
My dip turned out runny. What happened? This is usually due to ricotta with too much moisture. Next time, drain it in a fine-mesh strainer for 30 minutes before whipping. Using full-fat ricotta also provides a sturdier, creamier result.
Can I use dried basil instead of fresh? Fresh basil is non-negotiable for its bright flavor and visual appeal. Dried basil will not provide the same effect. In a pinch, use another fresh herb like parsley, chives, or mint.
Common Mistakes to Avoid
Avoid using watery ricotta, which leads to a loose, unappetizing dip. Do not over-process the ricotta in a food processor, as it can become gummy; a hand mixer is ideal for achieving a light, airy texture. Skipping the step of salting the tomatoes diminishes their flavor. Finally, adding the basil garnish too early will cause it to wilt and turn black. Garnish at the very last moment.
Conclusion
This Whipped Ricotta Dip is a masterclass in simplicity, transforming a few fresh ingredients into an elegant, crowd-pleasing appetizer in just minutes. The contrast between the creamy, garlicky ricotta, the burst of sweet tomatoes, the herbaceous pesto, and the hint of smoked paprika creates a symphony of flavors and textures. It’s the perfect no-cook recipe for impromptu gatherings, holiday starters, or a luxurious snack. Remember the key tips: whip it well, drain your cheese, and garnish with abandon. Your guests will be asking for the recipe.