Whipped Lemon Ricotta with Garlic Roasted Tomatoes

This whipped ricotta is the perfect dip to make for appetizer or dip night. The ricotta is whipped with garlic and lemon until light and creamy, topped with garlic roasted tomatoes, and plenty of olive oil. Paired with crunchy bread, this dip is sure to be a favorite.

Info and tips

When making the roasted tomatoes be sure to cut them in half and massage lots of olive oil, garlic, and seasonings into them. I find that this has helped create more delicious infused oil to pour over the ricotta.

After whipping the ricotta it should be light and creamy. If the ricotta seems to thick, you can add more olive oil or add a little cooking cream to thin it out. You can also add rosemary or basil to the ricotta!

For the crunchy bread I bought a French baguette and cut it into thick slices. I buttered and oiled both sides a broiled them for a couple minutes. Make sure to flip your bread so that one side doesn’t come out burned.

Ingredients

• Small package cherry tomatoes
• 2 cloves minced garlic
• olive oil (enough to coat)
• salt & pepper
• red pepper flakes
• 1 container full fat ricotta
• 3 garlic cloves
• juice from 1 lemon
• tbsp. lemon zest
• salt & pepper
• few swirls olive oil
• French baguette
• butter

Instructions

1. Add your cherry tomatoes, minced garlic, seasonings, and olive oil to a baking dish. Mix together well ensuring there is enough olive oil to coat everything evenly. Bake for 15-20 minutes in the oven on 350.
2. Meanwhile add the ricotta, garlic cloves, lemon juice, lemon zest, seasonings, and olive oil to a blender. Blend until ricotta is light and fluffy. It should be creamy and easily spreadable.
3. Cut your baguette into thick slices and add to a lined sheet pan. Butter both sides of the bread, add some flaky salt, and broil for 2-3 minutes, making sure to flip.
4. Plate the ricotta into a bowl or plate with a lip edge. Make grooves into the ricotta so there are different levels for the roasted tomatoes to sit. Add the roasted tomatoes in the middle and swirl some more olive oil on top. Use the bread to dip and enjoy!

See below for video tutorial!

Print Recipe

Whipped Lemon Ricotta with Garlic Roasted Tomatoes

(4 votes, average: 3.50 out of 5)

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Appetizer – Italian

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

This ricotta dip is whipped with garlic and lemon until light and creamy, topped with garlic roasted tomatoes, and plenty of olive oil. Paired with crunchy bread this dip will be a favorite!

Ingredients

• Roasted tomatoes
• small package cherry tomatoes
• 2 cloves minced garlic
• olive oil (enough to coat)
• salt & pepper
• red pepper flakes
• Whipped ricotta
• 1 container full fat ricotta
• 3 garlic cloves
• juice from 1 lemon
• tbsp. lemon zest
• salt & pepper
• few swirls olive oil
• French baguette
• butter

Instructions

1

Add your cherry tomatoes, minced garlic, seasonings, and olive oil to a baking dish. Mix together well ensuring there is enough olive oil to coat everything evenly. Bake for 15-20 minutes in the oven on 350.

2

Meanwhile add the ricotta, garlic cloves, lemon juice, lemon zest, seasonings, and olive oil to a blender. Blend until ricotta is light and fluffy. It should be creamy and easily spreadable.

3

Cut your baguette into thick slices and add to a lined sheet pan. Butter both sides of the bread, add some flaky salt, and broil for 2-3 minutes, making sure to flip.

4

Plate the ricotta into a bowl or plate with a lip edge. Make grooves into the ricotta so there are different levels for the roasted tomatoes to sit. Add the roasted tomatoes in the middle and swirl some more olive oil on top. Use the bread to dip and enjoy!

Notes

Feel free to add rosemary or basil to this dip!