We always have some form of cheese in our refrigerator – sliced cheese for sandwiches, string cheese and cheese wedges for snacking, and lots of other cheeses that sounded interesting and delicious. One of the ever-present cheeses you will find is feta. It is great crumbled in a salad or roasted with tomatoes (no, I’m not talking about the viral pandemic pasta recipe). And recently I found a new way to celebrate feta.
Feta + ricotta = delicious dip
When I found some leftover ricotta in the fridge I had a dilemma. There wasn’t enough to bake a lemon ricotta cake or almond ricotta cookies. But I hate wasting food so I decided to “whip” together this dip (you see what I did there). I pulled out some feta, went out to the garden to snip some dill and parsley, grabbed a few garlic cloves and olive oil from the pantry, et voilà I had a simple whipped feta and ricotta dip.
A perfect foil for roasted vegetables
To add some color (and use up some vegetables) I roasted cherry and grape tomatoes as well as baby carrots. We ate the roasted carrots and dip one night as a starter. Later in the week we had the roasted tomatoes and dip on sourdough toast. Truth be told I would eat the dip on its own when no one was looking.
Waste not, want not
As I mentioned before, I hate wasting food and pulling these ingredients together was easy. If I didn’t have to use up ricotta, I could have used Greek yogurt. If I didn’t have dill, thyme or any other soft herb would have worked. The one thing I wouldn’t change is the feta. It has a salty, briny taste that gives flavor to this dip.Print
This creamy dip evokes the flavors of the Mediterranean
3/4 cup ricotta*
4 ounces feta cheese
2–3 tablespoons olive oil
1 tablespoon fresh soft herbs like dill, parsley, basil
Juice from half a lemon
1 teaspoon lemon zest, optional
1 clove garlic, roughly chopped
Fresh ground pepper, to taste
Place all the ingredients into a food processor and blend until smooth.
Taste and adjust the seasonings as needed.
If the dip is too thick, add a little more olive oil.
Serve with crudité, crackers, or toast.
Can also be used as a base for roasted vegetables.
*If you don’t have ricotta, substitute with Greek yogurt.
- Prep Time: 8 minutes
- Category: Dips, Spreads
- Cuisine: Mediterranean
- Serving Size: 2 tablespoons
- Calories: 63.22
- Sugar: 2.20 g.
- Sodium: 86.04 mg.
- Fat: 4.56 g.
- Saturated Fat: 1.93 g.
- Carbohydrates: 3.33 g.
- Fiber: 0.18 g.
- Protein: 2.44 g.
- Cholesterol: 9.90 g.
Keywords: feta, ricotta