Two Pesto Ricotta Dip

  • Jump to Recipe
  • Leave a Review
  • *I received compensation in exchange for this post, however all thoughts and opinions are my own. 

    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!

     

    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

    5 from 3 votes
    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
    Prep Time
    20 mins
    Total Time
    20 mins
     
    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! 
    Course: Appetizer
    Cuisine: Italian
    Keyword: pesto dip, ricotta dip
    Servings: 10
    Calories: 200 kcal
    Author: Jessica Formicola
    Ingredients
    Green Pesto:
    • 2 cups basil stems removed
    • 1 cup pecorino romano cheese finely grated
    • 3 garlic cloves
    • 1 cup spinach
    • 3 tablespoons pine nuts
    • 2 tablespoons olive oil
    Blended Cheese:
    • 8 ounces ricotta cheese if watery, drained
    • 4 ounces goat cheese
    • 4 tablespoons pecorino romano cheese finely grated
    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
    1. Line a high sided (3-4 inches) 6-inch round cake pan with plastic wrap.
    2. 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.
    3. Repeat process with blended cheese ingredients.
    4. Repeat process with red pesto ingredients.
    5. 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.
    6. Remove from refrigerator before serving. Invert onto a serving platter and serve with Food Should Taste Good™ Blue Corn and Multigrain Chips.
    7. If you've tried this recipe, come back and let us know how it was! 

    Recipe Notes

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

    Nutrition Facts
    Two Pesto Ricotta Dip
    Amount Per Serving
    Calories 200 Calories from Fat 117
    % Daily Value*
    Total Fat 13g 20%
    Saturated Fat 6g 30%
    Cholesterol 29mg 10%
    Sodium 1088mg 45%
    Potassium 528mg 15%
    Total Carbohydrates 9g 3%
    Dietary Fiber 2g 8%
    Sugars 4g
    Protein 11g 22%
    Vitamin A 22.7%
    Vitamin C 33.2%
    Calcium 23.4%
    Iron 11.9%
    * Percent Daily Values are based on a 2000 calorie diet.

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

    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

    You Might Also Like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    Comments

  • Joanne T Ferguson wrote:
    • Savory Experiments wrote:
    • Savory Experiments wrote:
  • felicia | Dish by Dish wrote:
  • Debi @ Life Currents wrote:
  • Amy wrote:
  • Renee wrote:
  • Christine wrote:
    • Savory Experiments wrote:
  • Adam Baratz wrote:
    • Savory Experiments wrote:
  • Subscribe Today!

    We want YOU to join the Savory Experiments community! We are all about keeping things exciting and fun in the kitchen. We look forward to you being part of our community!