Tomato And Ricotta Caprese Dip Recipe – Giadzy

Name: Tomato And Ricotta Caprese Dip
Prep time: 15 min
Total time: 15 min
Yield: 6

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This is the easiest dip you’ll make all holiday season, and it’s so full of vibrant flavor. You can prepare the components ahead of time and quickly assemble when you’re about to serve, but it takes just a few minutes of prep either way.

The secret here is really using great ingredients since the dish is so simple: use canned cherry tomatoes for their sweetness, find a nice whole-milk ricotta cheese (Belgioso Ricotta Con Latte is silky-smooth and perfect for this purpose) and a high quality balsamic vinegar. The recipe has fresh and vibrant flavor reminiscent of a caprese salad, but in the form of a luscious dip that pairs perfectly with aperitivo hour cocktails.

Tomato And Ricotta Caprese Dip

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Prep Time

15 minutes

Ingredients

For the tomatoes:

1 14-oz can red datterini or corbara tomatoes, drained

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1/2 teaspoon Giadzy spicy seasoned salt

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For the dip:

16 ounces whole-milk ricotta cheese, such as BelGioioso Ricotta Con Latte
1 tablespoon olive oil, plus extra for drizzling

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½ teaspoon Giadzy spicy seasoned salt
1/2 cup fresh basil, torn
Balsamic vinegar, for drizzling

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Crostini or crackers, for dipping

Instructions

In a food processor, add the drained datterini or corbara tomatoes and spicy seasoned salt. Pulse a few times to blend until broken down and crushed, but not completely smooth. Alternatively, you can carefully mash them in a bowl with a fork or scissors to break up the tomatoes.
Meanwhile, in a medium bowl, add the ricotta, olive oil and seasoning salt. Using a whisk, vigorously whip the mixture until it is combined and smooth. If the ricotta has larger curds, you can also do this step in a food processor or blender to ensure a silky smooth mixture.*
On a serving platter with a lip, dollop the seasoned ricotta mixture. Use the back of a spoon to create decorative swooshes and swirls. Top with the crushed tomatoes. Top with fresh basil and a drizzle of balsamic vinegar and olive oil. Serve with crostini or crackers.
*Chef’s note: If making ahead of time, store the crushed tomato mixture and whipped ricotta in separate containers for up to 3 days, then assemble when ready to serve.