Mediterranean Whipped Ricotta Dip
A creamy and bright dip infused with tangy lemon and the savory taste of artichokes, perfect for snacks, parties, or picnics.
Ingredients
Main ingredients
- 1 cup ricotta cheese Use whole-milk for the creamiest texture.
- 2 tablespoons lemon juice Fresh lemon juice recommended over bottled.
- 1 tablespoon olive oil Use extra-virgin for enhanced flavor.
- 1 can artichoke hearts, drained and chopped Substitute with roasted red peppers for sweetness.
- 1/4 cup pine nuts, toasted Toast in a dry skillet to avoid rancidity.
- to taste salt and pepper Season gradually to balance the dip.
- Crusty bread or crisp vegetables for serving Use fresh veggies for a healthy option.
Instructions
Preparation
- Combine and whip the ricotta, lemon juice, and olive oil in a medium bowl.
- Use a hand mixer or a whisk to whip until creamy and aerated.
- Fold in chopped artichokes and half the pine nuts gently.
- Season with salt and pepper to taste.
- Transfer to a serving dish, top with remaining pine nuts, drizzle with olive oil, and add a sprinkle of pepper.
- Serve immediately with bread or vegetables.
Notes
Store leftovers in an airtight container for up to 3 days. If it's too thick, chill briefly before serving to improve texture. Also, allow the dip to rest for 10 minutes at room temperature before serving for better flavors.