Description

This whipped ricotta dip is perfect for the fall and Thanksgiving! The ricotta is whipped with cottage cheese to lighten it and add a bit of protein. Then, it’s topped with roasted sweet potato, balsamic-glazed cranberries, and pumpkin seeds.

Yield: 12servings | Serving Size: 1/3 cup

Ingredients

2tablespoonsolive oil

2sprigs rosemary

1½cupssweet potato, chopped 1/4 inch dice

¾teaspoonkosher salt, divided

Fresh black pepper

½cupshallot, chopped small

1/3cupdried cranberries

¼cupbalsamic vinegar

2cuppart-skim ricotta cheese

1cup2% cottage cheese

1clovegarlic

¼cuppumpkin seeds, toasted

Endive, thinly sliced raw golden beets using a mandolin, orange cauliflower and carrots make for the perfect crudites here

Instructions

• Preheat oven to 425°F and prepare a baking sheet with parchment paper.

• Heat oil in a small saucepan over medium heat and add rosemary once hot. Rosemary will sizzle until it is finished cooking, about 2-3 minutes. Remove rosemary from oil & reserve on a paper towel lined dish. Save the pan with rosemary oil inside.

Toss sweet potato in 1 tablespoon of the rosemary oil, ¼ teaspoon salt & fresh cracked black pepper. Roast until caramelized and tender, 15 to 20 minutes.

• In the same reserved saucepan with remaining rosemary oil, saute shallot on medium-low until aromatic; 3-4 minutes. Add cranberries & balsamic; lower heat & simmer until balsamic reduces to a syrupy consistency, 7-10 minutes.

Make whipped ricotta: Add ricotta cheese, cottage cheese, garlic, 1 tablespoon water, ½ teaspoon salt & fresh cracked black pepper to a food processor. Blend until airy & smooth.

• Transfer whipped ricotta to a shallow dish & top with roasted sweet potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.

Last Step:

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Notes

Yield 4 cups

Nutrition

Serving: 1/3 cup, Calories: 130.5kcal, Carbohydrates: 10.5g, Protein: 7.5g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 93.5mg, Fiber: 1g, Sugar: 6g