Two Pesto Ricotta Dip

I often struggle with what to bring to parties. The mere fact that I am a food blogger, the pressure to bring something original, visually pleasing and above all else, tasty, is very high. Two Pesto Ricotta Dip was my most recent crowd pleasing creation!

Two Pesto Ricotta Dip combines layers of traditional basil pesto, roasted red pepper and sun dried tomato pesto with ricotta, goat and Parmesan cheese. Chilled in a mold, it is a beautiful red, green and white! #pestodip #ricottadip www.savoryexperiments.com


 

Two Pesto Ricotta Dip combines layers of traditional basil pesto, roasted red pepper and sun dried tomato pesto with ricotta, goat and Parmesan cheese. Chilled in a mold, it is a beautiful red, green and white!

After I played out my Texas CaviarBeef Carpaccio Crostini and Lemony Pea Mash, I came up with this little number: Two Pesto Ricotta Dip served with Food Should Taste Good™ Blue Corn and Multigrain Chips.

Food Should Taste Good Chips

The “wow” factor of my Layered Two Pesto and Ricotta Dip comes from the variation in color and the shear height, it demands attention when set on the grazing table.

Served chilled, three distinct layers consist of a homemade roasted red pepper and sun dried tomato pesto, ricotta, goat and pecorino romano cheese blend and lastly, a traditional basil and pine nut pesto.

The hexagonal shape and brilliant colors of Food Should Taste Good™ chips only add to the appeal.

 Layered Two Pesto and Ricotta Dip recipe features three distinct layers of red and green pesto with blended cheeses paired with Food Should Taste Good™ chips. | #foodshouldtastegood #sp | www.savoryexperiments.com

There is also a “wow” factor in the kitchen because this delightful dip is no-cook, keeping your kitchen cool in the summertime. Another added bonus, Two Pesto Ricotta Dip can be frozen for up to two weeks ahead of time!

When it comes to serving your beloved friends and family, rest assured that you are feeding them GOOD food. The dip is prepared with unprocessed ingredients that  are packed with essential vitamins and antioxidants.

Food Should Taste Good™ Blue Corn chips add a nutty flavor and are made with quinoa and organic blue corn. The Multigrain variety are made with all-natural flax, sunflower, sesame seeds and quinoa.

 Layered Two Pesto and Ricotta Dip recipe features three distinct layers of red and green pesto with blended cheeses paired with Food Should Taste Good™ chips. | #foodshouldtastegood #sp | www.savoryexperiments.com

Food Should Taste Good™ chips are certified Kosher, gluten-free and prepared with non-GMO ingredients, ensuring great taste because they are made with real ingredients. The sophisticated flavor and heartiness of the crunchy chips pair perfectly with my Two Pesto Ricotta Dip.

How can you resist the festive colors, too? Serve it up for Christmas parties or Columbus Day. Really, anytime of the year, this vibrant tri-colored dip is a showstopping creation!

If you want more dips to serve with chips, here are a few!

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Two Pesto Ricotta Dip combines layers of traditional basil pesto, roasted red pepper and sun dried tomato pesto with ricotta, goat and Parmesan cheese. Chilled in a mold, it is a beautiful red, green and white! #pestodip #ricottadip www.savoryexperiments.com
Layered Two Pesto and Ricotta Dip recipe features three distinct layers of red and green pesto with blended cheeses paired with Food Should Taste Good™ chips. | #foodshouldtastegood #sp | www.savoryexperiments.com

Two Pesto Ricotta Dip

4.58 from 19 votes
Two Pesto Ricotta Dip combines layers of traditional basil pesto, roasted red pepper and sun dried tomato pesto with ricotta, goat and Parmesan cheese. Chilled in a mold, it is a beautiful red, green and white! 
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10

Ingredients

Green Pesto:

Blended Cheese:

Red Pesto:

  • 1 cup sun dried tomatoes not in oil
  • 16 ounce jar roasted red peppers drained and patted dry
  • 1 teaspoon salt
  • Dash black pepper

Serve with:

  • Food Should Taste Good™ Blue Corn and Multigrain Chips

Instructions

  • Line a high sided (3-4 inches) 6-inch round cake pan with plastic wrap.
  • In your food processor (or heavy duty blender) combine all ingredients for green pesto. Blend until near smooth. Transfer to cake pan, spreading out into an even layer. Wash out and dry food processor bowl, lid and blade.
  • Repeat process with blended cheese ingredients.
  • Repeat process with red pesto ingredients.
  • Cover with aluminum foil and chill for at least 12 hours to solidify. You can also place in the freezer for up to two weeks. If freezing, remove from refrigerator 6 hours before serving to thaw.
  • Remove from refrigerator before serving. Invert onto a serving platter and serve with Food Should Taste Good™ Blue Corn and Multigrain Chips.
  • If you’ve tried this recipe, come back and let us know how it was! 

Notes

Do not use bottled pesto, there is too much olive oil and it will not solidify and hold properly.

Nutrition

Calories: 200 kcal, Carbohydrates: 9 g, Protein: 11 g, Fat: 13 g, Saturated Fat: 6 g, Cholesterol: 29 mg, Sodium: 1088 mg, Potassium: 528 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 1135 IU, Vitamin C: 27.4 mg, Calcium: 234 mg, Iron: 2.1 mg
Author: Jessica Formicola
Calories: 200
Course: Appetizer
Cuisine: Italian
Keyword: pesto dip, ricotta dip
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

For more information, visit www.foodshouldtastegood.com. Check out more appetizer ideas HERE!

Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.58 from 19 votes (17 ratings without comment)

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Questions and Reviews

  1. 5 stars
    I’ve made this recipe 3 times now and it never disappoints! Sometimes I just crave it and have to make it. I love the freshness of the basil and the way the flavors of all 3 layers blend together. Great recipe, thanks!

  2. 5 stars
    Hey Jessica! This dip looks amazing! I’ve never actually mixed pesto with ricotta in a dip before … so it’s an eye opener!

    p.s I totally understand the pressure to bring amazing food to a party – every expects that food bloggers must definitely cook crazy well so the pressure is on!

  3. I can’t wait to try this recipe. I looks so good, and pretty easy too! Besides all that, how impressive would this be at a party! And, those chips are so good. I’ve had them many times; one of my favorites!

  4. I am so excited to try this recipe! I’m guilty of store bought layered dips, but not anymore! I’ve pinned it.

  5. Looks delicious! I make something very similar, which I often serve near the holidays. It looks so festive, but now I’m thinking I shouldn’t wait so long to make it again!

    1. I make this around holidays as well, but since it is served chilled, I find it to be perfect for summer gatherings too!