Ricotta Feta Dip

This dip yells summer! It is light, fresh, and flavorful. The tomatoes add a great color and sweetness to balance out the salty cheese. This dip honestly turned out better than I could have imagined. Feta seems to be all the rage right now, and I’ve seen whipped feta at a number of places. I love feta, but I tried making a whipped feta and it just wasn’t amazing. Mixing it with ricotta gives it a lighter texture and balances out the strong feta flavor for a more subtle profile. Fresh tomatoes are also a summer staple and have such a rich, sweet flavor that I could add them to every meal. I went with these tomatoes on the vine, really because I thought it would give it a nice presentation, but you can totally opt for cherry tomatoes instead since those are more readily available at most stores. Definitely don’t skip this dip – it is really that good!

  • 1 1/2 Cup Ricotta
  • 1/3 Cup Feta, fresh not crumbled
  • 1/2 Lemon, Juiced
  • 3 Tbsp Olive Oil
  • 1lb Tomatoes on the Vine (you want the small pearl ones that are similar to cherry tomatoes)
  • 5 Tbsp Minced Garlic
  • Salt
  • Pepper
  • Optional: Flatbread, Pita, Sourdough, or Baguette for serving
  • Serves: 4-6
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 Minutes

To Make:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In an oven safe dish, add the tomatoes, 2 tbsp olive oil, 3 tbsp minced garlic, sprinkle or salt and pepper (about 1 tsp salt and 1/2 tsp pepper). Gently rub the tomatoes around to make sure they are evenly coated with the olive oil and garlic.
  3. Place the tomatoes in the oven and roast for 25-30 minutes, until the tomatoes just begin to burst.
  4. In the meantime, add the ricotta, feta, lemon juice, 1 tbsp olive oil, 2 tbsp minced garlic, and a sprinkle of salt (about 1/2 tsp) to a food processor or blender. Blend on high until everything is incorporated and it becomes a soft, whipped texture. *taste and adjust the lemon juice, salt and garlic if needed. Additionally if it is too thick, drizzle in more olive oil.
  5. Place the ricotta-feta whip to a serving dish, top with the tomatoes and any juices released in the dish while cooking.
  6. Serve with your choice of bread and enjoy!

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