This whipped ricotta dip is topped with fresh peaches, tomatoes and basil, making it a perfectly light summer meal, or an appetizer. If you’re like me, you’ve probably been to a farmers market this summer, and come home with a few too many peaches. This recipe was inspired by a basket of peaches and a fresh baguette. I wanted to enjoy them together, and enjoying them with some whipped ricotta sounded like a great idea!
If you have leftover baguette and tomatoes, you can use them to make my Strawberry Basil Bruschetta.
Why you’ll love this Whipped Ricotta Dip
Quick & Easy: this recipe takes 20 minutes to make, and all you need is a knife, cutting board, bowls and a blender or food processor.
Summer produce: if you love summer produce but find yourself with excess peaches and don’t know what to do with them (other than eat them as is), this is a fun, new way!
Good source of protein: the ricotta and cottage cheese provide a good source of protein
What you need to make this Whipped Ricotta Dip
You’ll need the following to make this Summer Peach Salsa & Whipped Ricotta Dip:
Cottage cheese: I find people love cottage cheese or they hate it. I’m in this weird group where I want to love it, but I don’t. It’s a texture thing. But it’s such a great source of protein (~14g protein per 1 cup) that I want to like it. So I’ve started blending it so it’s smooth, and then I add it to other things (like tomato sauce, lasagna, overnight oats, smoothies, etc). That’s what I’ve done in this recipe. By blending it up with something else, and adding something on top, you’re getting all the benefits, without the potentially off-putting texture.
Ricotta: it’s smooth and slightly sweet, and an overlooked cheese because people don’t know what to do with it. I like adding it to lasagna, or turning it into a dip. You can find it at almost all grocery stores.
Peaches: ripe peaches are best for this recipe, because they’re one of the stars of the show. Their natural sweetness makes this recipe perfect for summer. Be sure to dice the peaches, because it makes them easier to scoop up with the bread and crackers.
Cherry tomatoes: I prefer heirloom cherry tomatoes (red, yellow, orange and green), to add a little more colour to this recipe. But if you can only find red ones, that’s fine! Dice them into a similar size to the peaches.
Bread & crackers: nothing better than a fresh baguette for a recipe like this, and some seedy crackers. But you can use whatever you have on hand.
Additionals: lemon zest, basil and white balsamic vinegar all add brightness to this dish. I prefer white balsamic vinegar to regular balsamic vinegar for this recipe for two reasons, 1) the flavour profile is lighter and brighter 2) I didn’t want to add a dark liquid because everything else is quite light in colour.
Additions & Substitutions
Additions:
- Veggies: I would pair this with a salad to add some veggies, or maybe use some veggies as a dip
Substitutions:
- Protein: if you don’t like cottage cheese (even if it’s blended), you can just use ricotta. If you’re vegan, you could use a vegan ricotta (make or buy) instead
- Other fruit: if you don’t have peaches, you could use nectarines.
Whipped Ricotta Dip FAQs
Use a food processor, hand mixer or blender to whip the ricotta and cottage cheese until light and smooth. If you want, you can add a splash of olive oil for an ultra-creamy texture.
You can, but full-fat ricotta gives the dip a richer flavour and creamier texture. For the best results, use high-quality full-fat ricotta and cottage cheese.
Stored properly (in an airtight container), whipped ricotta dip will last up to 3–4 days in the fridge.
Absolutely! I suggest you make the dip with the summer peach salsa recipe I’ve included. It adds a fresh, sweet contrast that makes this dip & salsa combo the perfect appetizer for warm weather.
Serve it with grilled sourdough, crostini, pita chips, or alongside roasted or raw veggies.
Whipped Ricotta Dip & Summer Peach Salsa
Equipment
- 1 food processor or blender
Ingredients
Whipped Ricotta Dip
- ¼ cup ricotta
- ¼ cup cottage cheese
- 1 tsp lemon zest
Peach Salsa
- 2 Ontario peaches, diced medium sized
- ½ cup cherry tomatoes, diced
- 1-2 Tbsp fresh basil, chopped finely
- ½ Tbsp white balsamic vinegar
- 1 tsp olive oil
- salt & pepper
- sliced bread & crackers of choice for dipping
Instructions
- Finely dice your peaches and tomatoes and add to a bowl. Add your finely chopped basil. Toss to combine.
- Add the white balsamic vinegar and some salt and pepper. Toss to combine. Add more based on your preference. I don't suggest adding more vinegar as it will just add more liquid to the dish, which we don't want.
- Add the ricotta, cottage cheese and lemon zest to a food processor or blender. Blend until smooth. Taste and add more lemon if you'd like.
- Transfer the whipped dip to a serving bowl. Spreading it out evenly. Drizzle the olive oil on top.
- Top the dip with the peach and tomato mixture. Sprinkle with a little more salt.
- Serve with sliced fresh bread and some crackers.
- Enjoy!
Nutrition
Get my FREE Summer Salads Recipe Book
If you’re looking for more salad and salad dressing recipes I have just the thing. My Summer Salads Recipe Book includes 21 super simple salad recipes that are perfect for summer. They all take 30 minutes or less to make, and are perfect for meal prepping during the week or bringing to a backyard BBQ. It’s completely free and you can grab your copy right here.
If you try this Whipped Ricotta Dip & Summer Peach Salsa, take a picture and share them with me over on IG @harvesttablenutrition. I love to see all your creations.
0 Comments