Autumn Whipped Ricotta Dip

About This Recipe

This airy, creamy Autumn Whipped Ricotta Dip recipe will be a hit at your next gathering. The toppings elevate the dip, taking it from basic to party-worthy.

Ingredients

• 2 tablespoons olive oil
• 2 sprigs rosemary
• 1½ cups sweet potato (chopped 1/4 inch dice)
• ¾ teaspoon kosher salt (divided)
• Fresh black pepper
• ½ cup shallot (chopped small)
• 1/3 cup dried cranberries
• ¼ cup balsamic vinegar
• 2 cup part-skim ricotta cheese
• 1 cup 2% cottage cheese
• 1 clove garlic
• ¼ cup pumpkin seeds (toasted)
• Endive (thinly sliced raw golden beets using a mandolin, orange cauliflower and carrots make for the perfect crudites here)

Instructions

1. Preheat oven to 425°F and prepare a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Transfer whipped ricotta to a shallow dish & top with roasted sweet potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.