Description

This Autumn Whipped Ricotta Dip is a creamy and flavorful appetizer combining whipped ricotta and cottage cheese with roasted sweet potatoes, caramelized shallots, and a balsamic cranberry reduction. Topped with toasted pumpkin seeds and crispy fried rosemary, it pairs perfectly with crisp crudites or crusty baguette, making it an elegant and seasonal dip ideal for fall gatherings.

Ingredients

Scale

Roasted Sweet Potato and Rosemary Oil

2 tablespoons olive oil
2 sprigs rosemary
1½ cups sweet potato, chopped into 1/4 inch dice
¾ teaspoon kosher salt, divided
Fresh black pepper, to taste

Balsamic Cranberry Shallot Reduction

½ cup shallot, chopped small
1/3 cup dried cranberries
¼ cup balsamic vinegar

Whipped Ricotta Dip

2 cups part-skim ricotta cheese
1 cup 2% cottage cheese
1 clove garlic
1 tablespoon water
½ teaspoon kosher salt
Fresh black pepper, to taste

Toppings and Serving

¼ cup pumpkin seeds, toasted
Fried rosemary leaves (from reserved rosemary)
Endive (thinly sliced), raw golden beets (mandolin sliced), orange cauliflower and carrots for crudites
Baguette, for serving (optional)

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Instructions

Preheat Oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
Infuse Rosemary Oil: Heat the olive oil in a small saucepan over medium heat. Add the rosemary sprigs. The rosemary will sizzle and release its flavor as it cooks for about 2 to 3 minutes. Remove the rosemary leaves and place them on paper towels to dry and crisp. Keep the infused oil in the pan for later use.
Roast Sweet Potatoes: Toss the diced sweet potatoes in 1 tablespoon of the rosemary-infused oil, ¼ teaspoon kosher salt, and freshly cracked black pepper. Spread them on the prepared baking sheet and roast in the oven until caramelized and tender, approximately 15 to 20 minutes.
Sauté Shallots and Make Cranberry Reduction: Using the reserved saucepan with remaining rosemary oil, sauté the chopped shallots on medium-low heat until aromatic, about 3 to 4 minutes. Add the dried cranberries and balsamic vinegar. Lower the heat and simmer gently until the balsamic reduces to a syrupy consistency, which takes 7 to 10 minutes.
Whip the Ricotta Dip: In a food processor, combine the ricotta cheese, cottage cheese, garlic clove, 1 tablespoon water, ½ teaspoon kosher salt, and freshly cracked black pepper to taste. Blend until the mixture is light, airy, and smooth.
Assemble the Dip: Transfer the whipped ricotta mixture into a shallow serving dish. Top evenly with the roasted sweet potatoes, the balsamic cranberry shallot reduction, toasted pumpkin seeds, and the fried crispy rosemary leaves reserved earlier.
Serve: Serve the dip alongside fresh crudites such as endive, golden beets, orange cauliflower, and carrots, and optionally with sliced baguette for dipping.

Notes

This recipe yields about 4 cups of dip, serving approximately 12 people as an appetizer.
Roast the sweet potatoes until nicely caramelized for maximum flavor and texture contrast.
Make sure to crisp the rosemary leaves by removing and drying them separately to provide a crunchy garnish.
Use fresh garlic and good quality part-skim ricotta for the best creamy texture.
Toasted pumpkin seeds add a delightful crunch and nutty flavor to balance the creamy dip.
This dip can be prepared a few hours ahead; keep refrigerated and bring to room temperature before serving for best texture.

Nutrition

Serving Size: 1/12 of recipe (approximately 1/3 cup)
Calories: 125
Sugar: 4g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1.8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg