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

Course: Appetizer
Cuisine: Italian
Keyword: pesto dip, ricotta dip
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10
Calories: 200 kcal
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! 
Print

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.