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–+ servings
lemon blueberry ricotta dip on small slices of bread. The recipe is from cleveland cooking.

Simple Lemon Blueberry Ricotta Dip

Author: Dan Harper
235kcal
5 from 1 vote
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Prep 25 minutes
Cook 10 minutes
Chilling time 30 minutes
The combination of lemons and blueberries are always a hit. Add some ricotta cheese, and it makes a great lemon blueberry ricotta dip!
Servings 8
Course Appetizer
Cuisine American

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

Method

Whipped lemon ricotta
  1. Combine all Whipped Lemon Ricotta ingredients in a food processor and blend until smooth.
  2. Store in refrigerator inside an airtight container
Blueberry sauce
  1. For the Blueberry Sauce, combine blueberries and maple syrup in a small pot with lemon juice.
  2. Cook for about 10 minutes over medium heat.
  3. Combine flour and water in a separate bowl and mix until combined.
  4. Stir in flour mixture to thicken the blueberries.
  5. Once thickened, take off the heat and add the lemon.
Layering
  1. In a serving dish, layer ricotta, blueberry sauce, and then nuts (optional)

Nutrition

Serving8 servingsCalories235kcalCarbohydrates18gProtein10gFat14gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol29mgSodium49mgPotassium270mgFiber3gSugar11gVitamin A341IUVitamin C5mgCalcium149mgIron1mg

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