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!
16ouncejar roasted red peppersdrained and patted dry
Dash black pepper
Food Should Taste Good™ Blue Corn and Multigrain Chips
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!
Do not use bottled pesto, there is too much olive oil and it will not solidify and hold properly.
Two Pesto Ricotta Dip
Amount Per Serving
Calories 200Calories from Fat 117
% Daily Value*
Saturated Fat 6g38%
Vitamin A 1135IU23%
Vitamin C 27.4mg33%
* Percent Daily Values are based on a 2000 calorie diet.