Autumn Whipped Ricotta Dip
| 13 |
55 |
62 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
45 min |
12
|
Ingredients
|
2 tbsp
|
Olive oil
|
|
2 sprigs
|
Rosemary
|
|
1 1/2 cup
|
Sweet potato
(chopped 1/4 inch dice)
|
|
3/4 tsp
|
Kosher salt
(divided, to taste)
|
|
1/4 tsp
|
Black pepper
(Freshly ground, to taste)
|
|
1/2 cup
|
Shallot
(chopped small)
|
|
1/3 cup
|
Cranberries
(dried)
|
|
1/4 cup
|
Balsamic vinegar
|
|
2 cup
|
Ricotta cheese
(part-skim)
|
|
1 cup
|
2% cottage cheese
|
|
1 clove(s)
|
Garlic
|
|
1/4 cup
|
Pumpkin seeds
(toasted)
|
|
|
Crudites
(see notes)
|
Instructions
- Preheat oven to 425°F and prepare a baking sheet with parchment paper.
- Heat oil in a small saucepan over medium heat and add rosemary once hot. Rosemary will sizzle until it is finished cooking, about 2-3 minutes. Remove rosemary from oil & reserve on a paper towel lined dish. Save the pan with rosemary oil inside.
- Toss sweet potato in 1 tablespoon of the rosemary oil, ¼ teaspoon salt & fresh cracked black pepper. Roast until caramelized and tender, 15 to 20 minutes.
- In the same reserved saucepan with remaining rosemary oil, saute shallot on medium-low until aromatic; 3-4 minutes. Add cranberries & balsamic; lower heat & simmer until balsamic reduces to a syrupy consistency, 7-10 minutes.
- Make whipped ricotta: Add ricotta cheese, cottage cheese, garlic, 1 tablespoon water, ½ teaspoon salt & fresh cracked black pepper to a food processor. Blend until airy & smooth.
- Transfer whipped ricotta to a shallow dish & top with roasted sweet potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.
Notes:
Yield 4 cups
Endive, thinly sliced raw golden beets using a mandolin, orange cauliflower and carrots make for the perfect crudites here.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
