Whipped Ricotta Dip with Roasted Tomatoes and Herbs Recipe
This Whipped Ricotta Dip with Roasted Tomatoes and Herbs is a creamy and flavorful appetizer perfect for any occasion. Smooth whipped ricotta cheese is topped with sweet, oven-roasted cherry tomatoes infused with garlic, rosemary, and thyme, creating a delightful blend of textures and flavors. A drizzle of lemon juice and optional honey or balsamic glaze adds brightness and subtle sweetness, making it an elegant yet easy-to-make dip for bread, crackers, or veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ricotta Dip
- 16 oz ricotta cheese
- 1 tablespoon extra virgin olive oil
- Approximately ¼ teaspoon kosher salt (for ricotta)
Roasted Tomatoes
- 1 pint cherry tomatoes (or grape tomatoes)
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Optional Garnishes
- 1 squeeze fresh lemon juice
- 1 drizzle honey, hot honey, or balsamic glaze
- Fresh basil leaves (optional)
Instructions
- Preheat Oven and Roast Tomatoes: Preheat the oven to 350℉ (177°C). In a glass baking dish or casserole dish, combine cherry tomatoes, sliced garlic, 2 tablespoons of extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir well to coat the tomatoes evenly. Lay the rosemary sprig and thyme sprigs on top. Bake in the oven for 20-25 minutes until the tomatoes are soft and nearly bursting.
- Whip Ricotta Cheese: While the tomatoes are roasting, place ricotta cheese in a mixing bowl. Add 1 tablespoon of extra virgin olive oil and approximately ¼ teaspoon kosher salt. Whip the mixture with a food processor, electric hand mixer, or stand mixer for 1-2 minutes until smooth, creamy, and well combined.
- Prepare Serving Base: Transfer the whipped ricotta to a serving bowl. Use the back of a spoon to smooth it out evenly, creating a nice base layer for the roasted tomatoes.
- Finish Roasted Tomatoes: Once the tomatoes are roasted, remove the rosemary and thyme sprigs. Gently mash about half of the tomatoes with the back of a spoon to release their juices, but leave some tomatoes whole for texture.
- Assemble the Dip: Spoon the roasted tomatoes along with their juices evenly over the whipped ricotta dip. Drizzle with a squeeze of fresh lemon juice for brightness.
- Add Optional Garnishes: If desired, drizzle honey, hot honey, or balsamic glaze over the top for a touch of sweetness and complexity. Garnish with fresh basil leaves to enhance the herbaceous note and add color.
Notes
- Use fresh, high-quality ricotta cheese for the creamiest texture and best flavor.
- Cherry or grape tomatoes work best due to their natural sweetness and small size.
- Adjust seasoning to taste by adding more salt or lemon juice if needed.
- This dip pairs wonderfully with toasted baguette slices, crackers, or fresh vegetable sticks.
- Make the roasted tomatoes ahead and serve at room temperature or chilled for convenience.
