Sun-dried tomato and ricotta dip
Whip up a delicious and creamy Sun-Dried Tomato and Ricotta Dip in minutes! Featuring smooth ricotta cheese, flavorful sun-dried tomatoes, fresh basil, crunchy pine nuts, and a drizzle of olive oil, this dip is perfect for any occasion. Enjoy it with your favorite crackers, bread, or veggies!
- 11 Mar 2025
- Cook time 0 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Sun-dried tomato and ricotta dip is a flavorful and easy-to-make appetizer that combines creamy ricotta cheese with tangy sun-dried tomatoes, aromatic basil, crunchy pine nuts, and rich olive oil. This dip is perfect for serving at gatherings, or enjoying as a snack with your favorite crackers or fresh vegetables.
Ingredients:
Instructions:
- *Sun-Dried Tomatoes*: If the sun-dried tomatoes are not already chopped, cut them into small pieces. If they are particularly dry, you might want to soak them in warm water for about 10 minutes to soften, then drain them well.
- *Basil*: Wash and finely chop the fresh basil leaves.
- *Pine Nuts*: Lightly toast the pine nuts in a dry skillet over medium heat until they are golden and fragrant, about 2-3 minutes. Keep an eye on them as they can burn quickly.
- In a medium-sized mixing bowl, add the ricotta cheese.
- Add the chopped sun-dried tomatoes to the ricotta.
- Add the finely chopped basil and toasted pine nuts to the bowl.
- Drizzle in the olive oil.
- Using a spoon or spatula, thoroughly mix all the ingredients together until they are well combined. If you prefer a smoother texture, you can use a food processor, but be careful not to over-process; the dip should maintain some texture.
- Taste the dip and add salt and pepper as needed.
- Transfer the dip to a serving bowl. You can garnish with a few basil leaves, a drizzle of olive oil, or a sprinkle of toasted pine nuts for presentation.
- Serve the sun-dried tomato and ricotta dip with fresh vegetables, crusty bread, or crackers.
Tips:
- For an extra burst of flavor, sauté the sun-dried tomatoes in a bit of olive oil before mixing them with the ricotta.
- If you prefer a smoother texture, blend the mixture in a food processor until it reaches your desired consistency.
- Toast the pine nuts lightly in a skillet over medium heat to enhance their nutty flavor before adding them to the dip.
- Allow the dip to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
- Garnish with a sprig of fresh basil and a drizzle of olive oil for a beautiful presentation.
Creating this sun-dried tomato and ricotta dip is both quick and rewarding. Its unique blend of creamy, tangy, and nutty flavors is sure to impress your guests and become a go-to recipe for your appetizer repertoire. Serve it with a variety of dippers for an easy yet elegant treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.68g | 4% |
| Sugar 4.97g | 5% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.54g | 12% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 24mg | 4% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 1.34mg | 8% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 5mg | 6% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 520mg | 15% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 1.27mg | 12% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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