Ricotta and asparagus pesto dip
This Ricotta and Asparagus Pesto Dip combines creamy ricotta, tender blanched asparagus, and fresh spearmint for a refreshing appetizer. Blended with garlic, almonds, and parmesan, it's perfect for dipping with bread or crackers.
Cook time 5 min
Prep time 10 min
Ingredients:
1 cup ricotta cheese1/3 cup olive oil
1/2 cup spearmint
1.50 lb asparagus
2 garlic cloves
1/3 cup almonds
1/2 cup grated parmesan cheese
1 tbsp lemon juice
The Ricotta and Asparagus Pesto Dip is a delightful and refreshing appetizer that’s perfect for any occasion. Combining creamy ricotta cheese with the fresh flavors of asparagus, spearmint, and lemon, this dip is both nutritious and delicious. Whether you’re hosting a party or just looking for a tasty snack, this recipe is sure to impress your guests with its unique blend of ingredients.
Instructions:
- Trim and wash the asparagus, removing any tough ends.
- Bring a pot of water to a boil and blanch the asparagus for 2-3 minutes until tender but still bright green.
- Drain the asparagus and immediately transfer to a bowl of ice water to stop the cooking process. Drain and pat dry with a clean towel.
- In a dry skillet over medium heat, toast the almonds for about 3-4 minutes, shaking the pan occasionally, until they are fragrant and lightly browned. Let them cool.
- In a food processor, combine the blanched asparagus, toasted almonds, garlic cloves, spearmint leaves, and lemon juice.
- Process until coarsely chopped and well combined.
- Add the ricotta cheese and olive oil to the food processor.
- Continue processing until the mixture is smooth and creamy, scraping down the sides of the bowl as necessary.
- Add the grated parmesan cheese and pulse a few times to integrate it into the mixture.
- Taste the dip and adjust seasoning with salt and pepper if needed.
- Transfer the dip to a serving bowl and drizzle with a little extra olive oil, if desired.
- Serve with fresh bread, crackers, or vegetable sticks for dipping.
This Ricotta and Asparagus Pesto Dip offers a refreshing and tasty twist on traditional dips. Its combination of creamy ricotta, fresh asparagus, and aromatic spearmint makes it a versatile dish that can complement a variety of foods. Easy to prepare and full of flavor, it is sure to become a favorite at your gatherings. Enjoy this delicious dip with your favorite snacks and savor the delightful blend of tastes!
Ricotta and asparagus pesto dip FAQ:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To maintain freshness, cover the dip with plastic wrap directly on the surface before sealing the container.
Yes, you can substitute the almonds with other nuts like walnuts or pine nuts, or use seeds like sunflower or pumpkin seeds for a nut-free version.
The asparagus should be bright green and tender yet still firm, which usually takes about 2-3 minutes of boiling. Immediately transfer it to ice water to stop the cooking process.
If you don't have spearmint, you can use fresh basil or parsley as an alternative, though the flavor will differ slightly.
A small to medium-sized skillet is best for toasting the almonds. Ensure it’s dry, and heat it over medium heat to evenly toast the nuts.
Tips:
- Make sure to trim the woody ends off the asparagus before cooking for a more tender texture.
- Be sure to blanch the asparagus until it is bright green and tender-crisp to preserve its flavor and nutrients.
- Toast the almonds lightly in a dry skillet to bring out their natural oils and enhance their flavor.
- Adjust the amount of garlic to suit your personal taste if you prefer a milder or stronger garlic flavor.
- For a smoother consistency, you can blend the dip longer or use a food processor.
- Serve the dip chilled with crudités, pita chips, or your favorite crackers for the best experience.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 16g
Carbohydrates 13g
Fiber 4.85g
Sugar 3.86g
Fat 33g
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