Easy to make and economical, this whipped ricotta is fresh, creamy, herbed, garlicky and goes so well with just about anything.Recipe yields about 1 heaped cup of whipped ricotta.
1teaspoonextra virgin olive oil, plus more to drizzle
1 ½tablespoonparsley, chopped (or sub 1 tsp Italian seasoning or dried parsley)
chili flakes, to sprinkle (optional)
Instructions
Place ricotta cheese, salt, pepper and garlic in a food processor. Blitz on high speed for 60 seconds or until pretty smooth, scraping down the sides once. (I tried the same recipe with a blender but it doesn't work, if you don't have a food processor, beat it vigorously with a whisker until smooth).
With the motor running, add the olive oil through the feeder then blitz until the dip is creamy.
Stir in the herbs and pulse again until well combined and smooth, scraping down the sides as needed. Taste and make sure you're happy with the seasoning.
Transfer to a bowl, drizzle with extra virgin olive oil and a pinch of chili flakes aand serve with your fav dipper (crackers/veggies/breadsticks...). Alternatively, place it in an airtight container and keep in the fridge for 3 days.
Notes
Storage: it keeps well in an airtight container in the fridge for 3 days. Not freezable.