Lemon Blueberry Ricotta Dip
Servings: 8
Calories: 235kcal
The combination of lemons and blueberries are always a hit. Add some ricotta cheese, and it makes a great lemon blueberry ricotta dip!
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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)
Nutrition
Serving: 8 servings | Calories: 235kcal | Carbohydrates: 18g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 49mg | Potassium: 270mg | Fiber: 3g | Sugar: 11g | Vitamin A: 341IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 1mg