Curried Pumpkin Ricotta Dip

Curried Pumpkin Ricotta Dip

Caramelized shallot and curry make this dip dance!

Caramelized shallot and curry make this dip dance!

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.

Cook shallot 5 minutes until crispy in spots.

Cook shallot 5 minutes until crispy in spots.

Serves 8 as an appetizer

Ingredients:

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

 

Directions:

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.

Looking for a stress-free appetizer?  This is it!

Looking for a stress-free appetizer? This is it!