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Whipped Sun-Dried Tomato Ricotta (The 5-Minute “Magic” Dip)
Introduction
Did you know that sun-dried tomatoes have a more concentrated umami flavor than fresh tomatoes? By removing the water content (which is 94% of a fresh tomato), you are left with a potent “glutamate bomb”—the savory compound that makes food taste deep and satisfying.
This Whipped Sun-Dried Tomato Ricotta pairs that intense, chewy savoriness with the milky, cooling sweetness of fresh ricotta cheese. It is a study in texture and temperature: smooth yet flecked with chewy bits, rich yet light on the palate. Whether you smear it on crostini, stir it into hot pasta for an instant creamy sauce, or just eat it with a spoon, this recipe transforms a tub of humble supermarket cheese into a gourmet appetizer in less than 5 minutes.
Ingredients List
To achieve the texture of a mousse rather than a grainy paste, the type of cheese you choose is non-negotiable.
The Base
- 15 oz (425g) Whole Milk Ricotta Cheese:
- Crucial: Do not use “Part-Skim” or “Low Fat.” The fat is what holds the air when you whip it. Low-fat ricotta will turn watery and soupy.
- Tip: If your ricotta looks wet, drain it in a sieve for 10 minutes before starting.
- 1 tbsp Extra Virgin Olive Oil: Adds gloss and richness.
The Flavor Profile
- ½ cup Sun-Dried Tomatoes packed in Oil:
- The Secret Weapon: Reserve 1 tbsp of the oil from the jar. This oil is infused with tomato essence and herbs—don’t throw it away!
- 1 clove Garlic: Small. Grated or pressed (raw garlic is potent, so a little goes a long way).
- 1 tsp Lemon Zest: To cut through the dairy fat.
- 1 tbsp Fresh Basil: Chiffonade (thin ribbons) for garnish.
- Salt & Black Pepper: To taste.
- Red Pepper Flakes: (Optional) For a gentle heat.
Sensory Note: The final dip should be a pale pink/orange hue (salmon color) with visible flecks of deep red tomato. It should feel like a dense whipped cream in your mouth.
Timing
This is a “blitz and serve” recipe.
- Preparation Time: 5 minutes
- Whipping Time: 2 minutes
- Total Time: ~7 minutes
Data Insight: Whipping ricotta mechanically (in a food processor) breaks down the protein curds, aligning them into a smoother structure. This changes the texture from “grainy” (like cottage cheese) to “velvety” (like mascarpone), increasing spreadability by 100%.
Step-by-Step Instructions
Step 1: The Tomato Paste
Place the sun-dried tomatoes, the garlic, and the 1 tbsp of reserved jar oil in a food processor.
- Pulse: Pulse 5–6 times until the tomatoes are finely chopped but not a completely smooth purée. You want little “jewels” of texture remaining.
- Note: If you don’t have a food processor, mince the tomatoes as finely as possible with a knife.
Step 2: The Whip
Add the ricotta cheese, olive oil, lemon zest, salt, and pepper to the processor with the tomatoes.
- Process: Run the machine on high for 1 full minute.
- Stop and scrape down the sides.
- Process again for 30–60 seconds. The mixture should increase in volume slightly and look glossy and aerated.
Step 3: The Taste Test
Dip a spoon in.
- Acid Check: Does it need a squeeze of lemon juice?
- Salt Check: Ricotta is very mild, so it often needs more salt than you think to wake up the flavors.
Step 4: Plating
Swoop the whipped ricotta onto a shallow serving plate or bowl.
- Use the back of a spoon to create swirls and divots.
- Garnish: Drizzle with a little extra olive oil, sprinkle with fresh basil ribbons, and a pinch of red pepper flakes.
Nutritional Information
A high-protein, calcium-rich snack. Below is the estimated breakdown per serving (2 tbsp).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 80 kcal | 4% |
| Total Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Carbohydrates | 3g | 1% |
| Sugars | 1g | – |
| Protein | 4g | 8% |
| Calcium | 80mg | 8% |
Variations for the Recipe
- The “Lazy Lasagna” Sauce: Stir this dip into hot Penne or Fusilli with a splash of pasta water. The heat melts the cheese into an instant creamy tomato sauce.
- The “Tuscan” Crunch: Add ¼ cup toasted pine nuts or chopped walnuts on top for a texture contrast.
- Roasted Garlic: Use roasted garlic cloves instead of raw for a sweeter, mellower flavor.
- Baked Version: Put the mixture in a small baking dish, top with mozzarella, and bake at 400°F for 15 minutes for a hot, bubbling dip.
Serving Suggestions
- The Vessel: Serve with warm baguette slices, garlic-rubbed crostini, or sturdy rosemary crackers.
- The Veggie Board: Use it as a dip for cucumber rounds, radishes, and bell pepper strips.
- Breakfast: Spread it on avocado toast and top with a poached egg.
Common Mistakes to Avoid
- Watery Dip:
- The Issue: Using wet ricotta or adding lemon juice instead of zest during the whip.
- The Result: A soup instead of a spread.
- The Fix: Drain the ricotta first. Add lemon juice only at the very end if needed.
- Tough Tomato Skins:
- The Issue: Using “dry” sun-dried tomatoes (in a bag) without rehydrating them.
- The Result: Chewy, leathery bits that get stuck in your teeth.
- The Fix: Use oil-packed tomatoes. If using dry ones, soak them in hot water for 15 minutes first.
- Over-Garlic:
- The Issue: Using a large clove of raw garlic.
- The Result: The dip becomes spicy and pungent, overpowering the sweet cheese.
- The Fix: Use a small clove or roast it first.
Storing Tips for the Recipe
- Refrigeration: Store in an airtight container for up to 4 days. It will firm up slightly in the fridge.
- Make Ahead: This tastes better on Day 2 as the garlic and tomato flavors infuse into the cheese.
- Freezing: Do Not Freeze. Ricotta separates and becomes grainy when thawed.
Conclusion
Whipped Sun-Dried Tomato Ricotta is the culinary equivalent of a “little black dress”—it works for everything. It’s elegant enough for a dinner party but easy enough for a Tuesday night snack. The interplay between the tart, intense tomato and the cloud-like cheese creates a flavor profile that is addictive and universally loved.
Ready to whip? Get that food processor out! If you try this recipe, please leave a star rating below and let us know: did you eat it with bread or pasta? Don’t forget to subscribe to our newsletter for more 5-minute appetizer hacks.
FAQs
Q: Can I use Cottage Cheese?
A: You can whip cottage cheese to get a similar texture (and higher protein), but it will be much saltier and tangier. It won’t have the same sweet, milky finish as ricotta.
Q: Can I use Goat Cheese?
A: Yes, but goat cheese is much stronger and denser. Try doing a 50/50 mix of goat cheese and cream cheese or ricotta to temper the flavor.
Q: I don’t have a food processor. Can I use a blender?
A: A blender can work, but it might get stuck because the mixture is thick. You may need to stop and scrape often. A hand mixer (electric beaters) works great for the cheese, but you’ll need to chop the tomatoes by hand first.
