Best Beet Ricotta Dip With Vegetables Recipes

BEET AND WALNUT DIP

Steps:

• In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
• With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
• At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
• To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
• Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.

BEET DIP

Steps:

• Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
• Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
• Season with salt and pepper, to taste. Taste and adjust seasonings.

CREAMY BEET DIP

Steps:

• Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.

RICOTTA DIP FOR VEGETABLES

Steps:

• Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.
• Keep in airtight container refrigerated for 2 days.