I first made the lemon blueberry ricotta dip at a family birthday party.The dip was well received! I had just made some ricotta cheese and I wanted to make something new and fresh. The combination of lemons and blueberries are always a hit. Crushed pistachios make a great addition to the dip! Crush some up and sprinkle them to the top of the dip. The dip goes great with some crusty bread or graham crackers! Light and satisfying would be a great description for this easy lemon and blueberry appetizer.
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!
Lemon Blueberry Ricotta Dip
Ingredients
Whipped lemon ricotta
- 16 ounces of ricotta cheese
- Grated rind 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 ingredients in a food processor and blend until smooth.
- Store in refrigerator inside an airtight container
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)