Whipped ricotta creates a creamy, luscious base for a tangy, herby, garlic oil, crispy fried garlic, and fresh pomegranate seeds for the ultimate dip. This serves best with crusty bread – I serve with focaccia, but would also pair great with a thick cut kettle chip.
This recipe is incredibly simple and straightforward – just one note. We use pomegranate molasses here, which you can find in well stocked grocery stores, middle eastern markets, or online. This cannot be substituted with regular molasses. If you can’t find it and are in a pinch, use a mixture of honey or maple syrup and lemon juice. You are looking for a sweet and sour syrup with some real mouth puckering tang.
Whipped ricotta with tangy, garlic oil
Course: AppetizersDifficulty: Easy8
servings5
minutes5
minutes20
minutesIngredients
- Ricotta base
10oz ricotta (use the best quality you can get as it is the base of the dip)
1 Tbsp EVOO
Lemon wedge
Squeeze of honey
Salt & pepper
1/2-1 Tbsp heavy cream (skip if your ricotta is loose already)
- Oil and topping
1/4 C EVOO
2-3 cloves garlic
1 heaping tsp parsley, chopped, plus more for garnish
1 sprig rosemary, chopped
4-6 sprigs thyme, chopped
1 Tbsp pomegranate molasses
1 tsp apple cider vinegar
Lemon wedge
Pomegranate seeds
Salt and pepper
Directions
- Blend base dip ingredients in a food processor or blender until whipped, fluffy and airy. Season to taste with more salt and pepper. It shouldn’t be salty, but it also shouldn’t be bland. Look for it to taste bright, fresh, and alive!
- Spread on a plate, leaving swooshes a divots for the oil and toppings to sit in. Set aside.
- Thinly slice garlic on a mandolin or with a knife. Prep herbs by finely chopping and combining in a heatproof bowl. Add some cracks of salt and pepper to the herbs.
- Place your remaining oil and garlic slices in a cold pan. Fry over medium, until the garlic slices are lightly golden, and then transfer to a paper towel lined plate. Be aware the garlic slices will continue to cook and brown slightly on the paper towel, so you want to pull them earlier than you might think.
- Carefully pour the still hot oil over the prepared herbs, careful not to splash yourself as they will sizzle. Mix and let sit a few minutes until slightly cooled, and then add molasses, vinegar, and a squeeze of lemon. Add more oil if needed. Add more salt and pepper to taste.
- Once oil mix is fully cool, poor over ricotta spread. Top with fried garlic, pomegranate seeds, and more fresh chopped parsley. Serve with crusty bread.
The oil can be made a few days in advanced. Whip the ricotta and top the day of serving.
