Show up to your next holiday party with this dip and a bottle of Bellemille in tow for the host and you will be the hit of the holiday happy hour!
This sweet, savory and a little bit spicy dip is the perfect addition to your holiday repertoire since its delicious AND gorgeously festive!
The best part? You need minimal ingredients and time to prepare it!
Sweet and Savory Whipped Ricotta
Ingredients
- 16 oz whole milk ricotta
- 1 small sweet potato, peeled and diced super small
- 5 tablespoons of olive oil (2.5 for the ricotta, 2.5 for the sweet potatoes)
- salt and pepper to taste
- 1 handful of roughly chopped rosemary
- Pomegranate seeds
- 3 to 4 tablespoons of hot honey (I used Mike's Hot Honey)
In a saucepan, heat 2.5 tablespoons of olive oil over medium heat. Add sweet potatoes and cook on medium high heat for about 5 minutes or until sweet potatoes are softened.
Add salt, pepper and rosemary and continue to cook sweet potatoes a few minutes longer until the are a bit crispy.
As the potatoes are cooking, whip ricotta in a food processor (my processor was on the fritz so I used a hand mixer) with the remaining olive oil, salt and pepper.
Plate the ricotta and add the sweet potatoes and pomegranate. Drizzle the hot honey all over and add some crackers or crusty bread for dipping.
