Whipped Ricotta Dip & Summer Peach Salsa
This whipped ricotta dip is topped with a summer peach salsa. A perfectly light summer dinner, or a great shareable appetizer.
Servings: 4 servings
Calories: 86kcal
Equipment
- 1 food processor or blender
Ingredients
Whipped Ricotta Dip
- ¼ cup ricotta
- ¼ cup cottage cheese
- 1 teaspoon lemon zest
Peach Salsa
- 2 Ontario peaches, diced medium sized
- ½ cup cherry tomatoes, diced
- 1-2 tablespoon fresh basil, chopped finely
- ½ tablespoon white balsamic vinegar
- 1 teaspoon 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!
Notes
FULL FAT: best to use full fat cottage cheese and ricotta for this recipe (don't use low fat)
HOW TO SERVE: serve with fresh bread, crackers, or crostini
Nutrition
Serving: 1serving (dip only) | Calories: 86kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 67mg | Potassium: 165mg | Fiber: 1g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 0.5mg
