DIPS 0 comments

Whipped Pesto Ricotta Dip

(makes appx. 1 1/2 cups)

  • 1 cup whole milk ricotta cheese
  • 2 tbsp extra virgin olive oil
  • 1/2 cup pesto (homemade or store bought)
  • pinch of Kosher salt
  • black pepper

Add ricotta, salt, and a few cranks of black pepper to the bowl of a food processor and process for about 30-45 seconds. With food processor running, drizzle in olive oil and process for an additional 20-30 seconds. Remove ricotta from food processor and stir in 3-4 tbsp pesto. Continue adding pesto to achieve your desired color and flavor (pesto, especially store bought, varies in saltiness and pungency). Garnish by swirling any remaining pesto on top.

Leave a Comment

Your email address will not be published. Required fields are marked *