Mediterranean Whipped Ricotta Dip
Discover a quick and creamy Mediterranean Whipped Ricotta Dip with a healthy twist- protein-packed cottage cheese. Perfect for snacking, appetizers, or parties! Ready in minutes!
Servings: 6 people
Equipment
- food processor or high powered blender
Ingredients
Roasted Tomatoes
- 1 package of Pure Flavor® RedRoyals® Sweet Cherry Tomatoes On-the-Vine
- 1 cup green olives pitted
- 3 garlic cloves thinly sliced
- 6 thyme sprigs*
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Whipped Ricotta Dip
- 1 cup whole milk ricotta cheese
- 1 cup low-fat cottage cheese
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 tablespoon lemon juice
- ¼ teaspoon za’atar seasoning optional*
- pepper to taste
Instructions
- Preheat oven to 450ºF. Place the cherry tomatoes, olives, sliced garlic, and thyme sprigs on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss to combine.
- Roast until tomatoes are soft and begin to burst about 10 minutes. Switch the oven to the broil setting and broil until tomatoes are blistered and charred, about 3 minutes. Keep an eye on the tomatoes throughout the broiling time to ensure they don’t burn. I like to set a timer in 1-minute increments, so I don’t accidentally forget them.
- While the tomatoes roast, combine 1 cup of ricotta cheese, 1 cup of cottage cheese, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and ¼ teaspoon of za’atar seasoning (optional) in the bowl of a food processor or high-powered blender. Blend until smooth, 2 to 3 minutes, scraping down the sides of the bowl as needed. Spread mixture onto a large shallow serving plate and place in refrigerator to chill while the tomatoes finish cooking.
- Top the whipped ricotta with the warm roasted cherry tomatoes and olives. Drizzle with extra virgin olive oil and serve with crackers, veggies, and/ or toasted baguette slices.
Notes
If you don’t have fresh thyme, you can use ¼ teaspoon of dried thyme.
If you don’t have za’atar, you can leave it out or sub for ⅛ teaspoon of dried thyme and ⅛ tsp oregano.