Description
Bruschetta Dip is a delicious twist on classic flavors, combining creamy whipped ricotta and fresh bruschetta topping for a perfect appetizer.
Ingredients
Scale
- 1 cup full-fat ricotta cheese
- ½ cup cream cheese
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- ½ Tablespoon lemon juice
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 10–12 cherry tomatoes, finely diced
- 2 Tablespoon fresh basil, thinly sliced
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic, very finely minced
- Sea salt to taste
- Freshly ground black pepper to taste
- Balsamic reduction, for serving
- Flaky sea salt, for serving
Instructions
- Add the ricotta, olive oil, lemon zest, salt, and pepper to a food processor. Blend until completely smooth, airy, and creamy, scraping down the sides as needed. Taste and adjust seasoning. Spoon the whipped ricotta onto a shallow serving plate or bowl and spread it into soft swoops with the back of a spoon.
- In a bowl, gently mix the chopped tomatoes, basil, olive oil, garlic, salt, and pepper. Let it sit for 5 to 10 minutes so the flavors meld and the tomatoes release a little juice.
- Spoon the tomato mixture over the whipped ricotta, keeping it loose and rustic. Drizzle with balsamic reduction, finish with flaky salt and a crack of black pepper.
- Serve immediately or refrigerate for up to 30 minutes before serving for a slightly firmer base.
Notes
- For best flavor, let the bruschetta topping sit before serving.
- This dip can be made a few hours in advance and refrigerated.
- Adjust the seasoning to taste depending on personal preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg