Ready for a new, crowd-pleasing appetizer? My lemon blueberry ricotta dip is your delicious solution, packed with bright flavors! This dip combines the richness of ricotta with the vibrant taste of lemons and blueberries with a hint of thyme. You are in for an incredibly easy recipe that makes a nice presentation in a clear dish, and pairs wonderfully with crusty bread or graham crackers.
What You Will Need:
- 16 oz of ricotta cheese
- Zest of one lemon
- Juice of 1/2 lemon plus one teaspoon
- 1 teaspoon of thyme
- 2 cups of blueberries
- 1/4 cup of sugar or pure maple syrup
- 1 tablespoon of water
- 1 teaspoon of gluten free flour or tapioca starch
- 1 cup of roughly chopped pistachios
The ricotta for the lemon blueberry ricotta dip
The recipe called for 16 ounces of ricotta. You can purchase the ricotta at the store or give my ricotta cheese recipe a go. The ricotta needs to be drained. Too much liquid and it will just mix with the blueberries and nuts. There will be no layers just one mix of ingredients. This is not a bad thing though! They all end up together anyway!
Blueberry sauce
The blueberry sauce is super easy to make. Just add the blueberries and pure maple syrup to a sauce pot and you are on your way. Pure maple syrup needs to be added not pancake syrup. After the blueberries and syrup have combined and heated add the flour or tapioca starch mixture. This will thicken it right up. Cool the blueberry sauce before adding it to the dip. The cooled thick sauce will set nicely on top of the ricotta.
Layering the lemon blueberry ricotta dip
Layering the lemon blueberry ricotta dip is very easy. The first layer is the ricotta. The blueberries go on next. They need to thicken before spooning them on. The sauce may seep a bit into the ricotta but this will give it a nice look if served in a clear dish. The last layer is the crushed pistachios!
Try my roasted red pepper dip for another great party dip!
Please visit my appetizer page for more ideas!
FAQ’s:
This recipe is incredibly quick, with about 25 minutes of prep time and 10 minutes of cooking for the sauce, plus chilling time, for a total of approximately 45 minutes to get on your table.
It’s crucial to drain the ricotta cheese well before mixing. Too much liquid will make the dip watery and prevent nice layers with the blueberries and nuts.
Cooling the blueberry sauce after cooking is essential. A cooled, thick sauce will set nicely on top of the ricotta, preventing it from seeping too much into the ricotta layer and maintaining a distinct look.
The recipe recommends pure maple syrup because it has a lower glycemic index and dissolves more smoothly. Granulated sugar can sometimes make the sauce a bit thick and not dissolve completely.
This versatile dip goes great with various dippers! It’s delicious served with crusty bread, graham crackers, or your favorite shortbread cookies.
Lemon Blueberry Ricotta Dip
Ingredients
Whipped lemon ricotta
- 16 ounces of ricotta cheese
- Zest of 1 lemon
- Juice of ½ lemon
- 1 teaspoon of thyme
Blueberry sauce
- 2 cups of blueberries
- ¼ cup of pure maple syrup
- 1 teaspoon of lemon juice
- 1 tablespoon of water
- 1 teaspoon of gluten free flour or tapioca starch
Optional items
- 1 cup roughly ground pistachios
Instructions
Whipped lemon ricotta
- Combine all Whipped Lemon Ricotta ingredients in a food processor and blend until smooth.
- Store in refrigerator inside an airtight container
Blueberry sauce
- For the Blueberry Sauce, combine blueberries and maple syrup in a small pot with lemon juice.
- Cook for about 10 minutes over medium heat.
- Combine flour and water in a separate bowl and mix until combined.
- Stir in flour mixture to thicken the blueberries.
- Once thickened, take off the heat and add the lemon.
Layering
- In a serving dish, layer ricotta, blueberry sauce, and then nuts (optional)
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