Layered Two Pesto and Ricotta Dip

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

*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.  Because of 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.  After I played out my Texas CaviarBeef Carpaccio Crostini and Lemony Pea Mash, I came up with this little number: Layered Two Pesto and 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 summer time. Another added bonus, Layered Two Pesto and 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, while the Multigrain variety are made with all-natural flax, sunflower, sesame seeds and quinoa. 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 Layered Two Pesto and Ricotta Dip. 

 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

5 from 2 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
Layered Two Pesto and Ricotta Dip
Prep Time
20 mins
Total Time
20 mins
 
Layered Two Pesto and Ricotta Dip features three distinct layers of red and green pesto with blended cheeses. Pair with Food Should Taste Good™ Blue Corn and Multigrain Chips.
Author: Jessica at Savory Experiments
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.
Recipe Notes

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

 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

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

 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

 

Comments

Joanne T Ferguson

What a GORGEOUS dip Jessica! Pinned and shared!

    Savory Experiments

    Thank you so much, Joanne!

    Savory Experiments

    Thank you, Joanne!

felicia | Dish by Dish

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!

Debi @ Life Currents

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!

Amy

Looks delicious!! I just started making homemade ricotta, so I may have to combine recipes! Yum!!

Renee

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

Christine

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!

    Savory Experiments

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

Adam Baratz

Wow this looks really good and people will think you’re super fancy – win/win:)

    Savory Experiments

    Totally a win-win!

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