Description

This Autumn Whipped Ricotta Dip is a creamy, flavorful appetizer perfect for the fall season. It features roasted sweet potatoes infused with rosemary oil, a tangy cranberry and balsamic reduction, and a light whipped ricotta and cottage cheese base. Topped with toasted pumpkin seeds and crispy fried rosemary, it pairs beautifully with crisp crudites or baguette slices for an inviting seasonal snack or party dip.

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

Cranberry Balsamic Reduction

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

Whipped Ricotta Base

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

Garnishes and Serving

¼ cup pumpkin seeds, toasted
Fried rosemary leaves (from rosemary used in oil)
Endive, thinly sliced raw golden beets, orange cauliflower, and carrots as crudites
Baguette slices (optional)

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Instructions

Prepare oven and roasting setup: Preheat your oven to 425°F and line a baking sheet with parchment paper to roast the sweet potatoes.
Infuse rosemary oil: Heat olive oil in a small saucepan over medium heat. Add rosemary sprigs and let them sizzle and cook for about 2-3 minutes until fragrant and crisp. Remove the rosemary from the oil and place it on paper towels to crisp further; reserve the rosemary oil in the pan.
Roast sweet potatoes: Toss the diced sweet potatoes with 1 tablespoon of the rosemary oil, ¼ teaspoon kosher salt, and freshly cracked black pepper. Spread them evenly on the prepared baking sheet and roast in the oven for 15 to 20 minutes until caramelized and tender.
Make cranberry balsamic reduction: Using the reserved rosemary oil in the saucepan, sauté the chopped shallots over medium-low heat until aromatic, about 3-4 minutes. Add dried cranberries and balsamic vinegar, then lower the heat and let the mixture simmer until the balsamic reduces to a syrupy consistency, about 7-10 minutes.
Whip the ricotta base: In a food processor, combine ricotta cheese, cottage cheese, garlic, 1 tablespoon water, ½ teaspoon kosher salt, and freshly cracked black pepper. Blend until the mixture is light, airy, and smooth.
Assemble the dip: Transfer the whipped ricotta mixture to a shallow serving dish. Top evenly with the roasted sweet potatoes, cranberry balsamic reduction, toasted pumpkin seeds, and fried rosemary leaves.
Serve: Present the dip with thinly sliced endive, raw golden beets, orange cauliflower, carrots, and baguette slices for dipping and scooping.

Notes

Yield: Approximately 4 cups, serving about 12 people as an appetizer.
Prep Time: 10 minutes.
Cook Time: 45 minutes.
Total Time: 55 minutes.
Use fresh rosemary sprigs for best flavor in the infused oil and garnish.
Variations for crudites include orange cauliflower, golden beets, and carrots to add color and texture.
To toast pumpkin seeds, dry roast them in a skillet over medium heat until fragrant and slightly browned.

Nutrition

Serving Size: 1/12 of recipe (~1/3 cup)
Calories: 140
Sugar: 5g
Sodium: 180mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg