Ingredients
Scale
- 1 cup full-fat ricotta cheese
- ½ cup cream cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- ½ tablespoon lemon juice
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 10-12 cherry tomatoes (or grape tomatoes), finely diced
- 2 tablespoons fresh basil, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, very finely minced
- Sea salt to taste
- Freshly ground black pepper to taste
- Balsamic reduction
- Flaky sea salt
Instructions
- In a food processor, combine ricotta, olive oil, lemon zest, salt, and pepper; blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning as needed.
- Spoon the whipped ricotta onto a shallow serving plate or bowl and spread it with the back of a spoon.
- In a separate bowl, gently mix chopped tomatoes, basil, olive oil, garlic, salt, and pepper. Let sit for 5 to 10 minutes to allow flavors to meld and tomatoes to release juice.
- Pour the tomato mixture over the whipped ricotta in a rustic manner. Drizzle with balsamic reduction and finish with flaky salt and black pepper.
- Serve immediately or chill for up to 30 minutes before serving for a firmer texture.
Notes
Adjust the seasoning based on your taste preferences for the whipped ricotta.
Letting the tomato mixture sit helps enhance the flavors before serving.
This dip can be prepared a little in advance and refrigerated for later use.
Nutrition
- Serving Size: 1/4 cup
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.