Miceli’s Whipped Ricotta and Cherry Tomato Dip
Miceli’s Ricotta cheese is such a show stopper in this creamy and fresh dip. The velvety texture of the cheese combined with the roasted tomatoes, creates an explosion of flavors in your mouth. A perfect app for your next happy hour or snack!
Miceli’s Whipped Ricotta and Cherry Tomato Dip
- Cook Time
30 min
- Total Time
30 min
- Servings
4-6
- Difficulty
Easy
Ingredients
- 1 pint cherry tomatoes
- 4 garlic cloves minced
- 2 tbsp olive oil
- 2 sprigs fresh oregano + more for garnish
- 1 bunch fresh basil torn + more for garnish
- 3 cups Miceli’s whole milk ricotta
- Salt + pepper
- 1 lemon zested
- ½ cup Pecorino Romano cheese finely grated
- Balsamic glaze
- Crackers or fresh bread for dipping
Instructions
- Preheat oven to 450°
- In a small oven proof dish combine the tomatoes, garlic, oregano, basil, olive oil, and salt + pepper. Roast until the cherry tomatoes just start to brown but do not burst open. About 10-12 minutes.
- While the tomatoes are roasting, place the ricotta in a food processor. Season with salt + pepper, lemon zest, and pecorino cheese. Allow the food processor to whip the cheese for 3-4 minutes or until light and creamy. Taste for seasoning. Ricotta is mild cheese and can sometimes need extra salt.
- Spread into a serving dish and create a small well in the center.
- Once the tomatoes are done, pour them overtop the whipped cheese mixture while hot with all the juices and oil.
- Drizzle with balsamic glaze and garnish with more fresh basil and oregano. Serve with your favorite dippers such a crackers or crusty bread.
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