While playing around with this recipe, I didn’t love the granular texture of ricotta straight from the container. I decided to tip the mixing bowl into my food processor and after whipping it with canned pumpkin, ricotta turned into a silky, creamy cloud of luscious. This dip has an addictive quality which dances on the taste buds with notes of caramelized onion, rich ricotta and deep notes of curry.
Foodie note: Dip can be made up to 2 days in advance. Accompany dip with multi-colored heirloom carrots, celery, endive and naan.
Serves 8 as an appetizer
3 shallots, sliced
2 cloves of garlic, roughly chopped
1 tablespoon coconut oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 cup BelGioioso ricotta (full fat is preferred)
1.5 cups canned pumpkin
1 teaspoon honey
3/4 teaspoon curry powder
1 tablespoon fresh cilantro, cleaned and chopped
1) In a non-stick pan, heat coconut oil to medium heat. Add shallots, garlic a pinch of salt and pepper and saute for 5 minutes. You’re looking for some shallots to brown and crisp but not burn. Once cooked, add into a food processor.
2) To food processor, combine ricotta, pumpkin, honey, curry, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whip until smooth and incorporated. Add cilantro and whirl once more to mix.
3) Transfer mixture to a serving bowl. Serve cool or at room temperature.