Whipped Ricotta Dip with Sun-Dried Tomato

Whipped Ricotta Dip with Sun-dried Tomato is a smooth, sunny dip for crunchy veggies, crackers, or bread. This summer trendy dip will highlight your day and snack time!

This trend of whipping cheese is on for the summer! After whipping Feta, Brie, or Cottage, now is Ricotta’s turn! There’s nothing smoother than fresh cheese whipped with lovely aromatics. This version of Whipped Ricotta Dip with Sundried Tomato is not the usual one using honey. I prefer a salty dip, so I’ve adapted this dip to my preference, and oh boy, sun-dried tomatoes are the winning combo. This protein-filled dip will make your snack time a whole lot more interesting; plus, it’s so easy to make ahead of time for any event: picnic, birthday party, potluck, BBQ, etc.

Whipped Ricotta Dip with Sundried Tomato

Way to Use it

The first one is the typical dip for veggies, crackers, or breadsticks, check this zucchini chips made in the Air Fryer recipe that goes well with this dip! It could also be a lovely spread for a sandwich or morning toast with an egg poché on top. It could also be used on a salad, garnishing a taco or pasta filling. Imagine filling a little endive with it with a few extra crunchy walnuts on top. There is a zillion ways to use this dip, so go ahead and experiment.

Fun Facts about Ricotta

Here are a few fun facts about this fresh cheese or, should I say, dairy product.

  • In theory, Ricotta is not cheese but the whey of the cheese-making process or the separation of liquid and solid. In other words, it would be more precise to call it a dairy product instead of a cheese.

  • Its fat content is around 10% compared to most regular cheese, around 35%.

  • The Italian word means cooked twice or recooked; in other words, it’s the whole process of making this dairy product. They collect the whey, then recook it, and voila!

  • The American version is solely made of cow’s whey, while the Italian one is a mix of sheep, goat, cow and Italian water buffalo.

Whipped Ricotta Dip with Sundried Tomato

Storage

You can easily store your whipped ricotta dip in an airtight container in the refrigerator for up to 4-5 days. If it separates, give it a good stir before usage.

Other Fun Dips to Try

Whipped Ricotta Sundried Tomato-2

Whipped Ricotta & Sundried Tomato Dip

Whipped Ricotta & Sundried Tomato Dip is guaranteed to brighten up any veggie, cracker platter. This easy-to-make dip requires just five ingredients and minutes to offer a burst of smooth sunshine to your veggies!
5 from 12 votes
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Appetizer, Snack
Cuisine: World
Keyword: cheese, dip, easy, parsley, ricotta, spread, sundried tomato, trempette, whipped
Servings: 4 people
Calories: 122kcal
Author: Marie Breton

Ingredients

  • 200 g ricotta cheese
  • 5 sundried tomato in oil
  • 1 tbsp olive oil
  • 1 handful parsley
  • ¼ lemon juice
  • salt and pepper

Instructions

  • Blend for one minute in a food processor, all the ingredients until smooth and homogenous.

Video

Notes

Serve with
  • Crunchy veggies like carrots, celery, cucumbers, zucchini chips, etc.
  • Crackers, breadsticks, etc.
  • Sandwich or toast

Nutrition

Calories: 122kcal | Carbohydrates: 2g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 66mg | Potassium: 60mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 0.4mg
Nutrition Facts
Whipped Ricotta & Sundried Tomato Dip
Amount per Serving
Calories
122
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
26
mg
9
%
Sodium
 
66
mg
3
%
Potassium
 
60
mg
2
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.04
g
0
%
Sugar
 
0.2
g
0
%
Protein
 
6
g
12
%
Vitamin A
 
348
IU
7
%
Vitamin C
 
2
mg
2
%
Calcium
 
105
mg
11
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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