This whipped ricotta dip is light and fresh with a hint of rosemary and a squeeze of fresh lemon. The tomatoes give it the perfect bite! Pair it with crackers or fresh sliced bread.
1 Tbsp. Olive Oil (Plus Extra for Drizzling)
1 Clove Garlic, Minced
4 Tbsp. Balsamic Vinegar
2/3 Cup Grape Tomatoes, Sliced
Pinch of Salt
Pinch of Pepper
16 oz. (1 lb.) Ricotta Cheese
1/2 Tbsp. Fresh Rosemary, Minced
Juice of Half a Lemon
In a small bowl add the olive oil, garlic and balsamic vinegar. Add a pinch of salt and pepper and mix well.
Add the sliced grape tomatoes into the bowl and toss to coat.
Cover and put in the fridge for 2-4 hours.
Once the tomatoes have chilled, add the ricotta, chopped rosemary, and the lemon juice into the bowl of a stand mixer or a food processor.
Whip the mixture until it becomes smooth and creamy and all ingredients are incorporated throughout.
Spoon the ricotta mixture into a bowl.
Drain the remaining balsamic vinegar from the tomatoes.
Scoop the tomatoes onto the top of the ricotta and drizzle with a bit of olive oil.
Add a bit of ground pepper to the top.
Serve with crackers or fresh sliced bread.