Ricotta and orange blossom water dip
My love for ricotta is immeasurable. I love the mild flavour, and the smooth texture.
I love it because it’s versatile, you can eat it as a savoury dish/dip or sweet dip/dish the possibilities are endless. In my opinion the Italians did us all a favour with this invention. After all this hail to the ricotta, my partner says he doesn’t get it. He thinks it’s bleh. Yes, and I still stay with him. The sacrifices and compromises! Really, look who is talking he is half-Dutch, half-English and loves blood sausages with mashed potato with sourkraut. To each his own, right?
Back to my scrumpdidillydumtious dip, all I can add is that it takes no time at all to make and on the blog there will be options. You can make it just sweet, or savoury and sweet.
I had Passover in mind when I made this. I find the Matza’s taste is really strong so a good dollop of this dip will definitely make the medicine go down.
Enjoy
Sweet ricotta dip
Ingredients
300g fresh figs cut into quarters and cut into quarters again
Grated rind of one orange
1 tub of smooth ricotta cheese (375g)
1-2 tablespoons honey (I used 2)
1-2 teaspoons orange-blossom water (I used 2)
2 heaped tablespoons of dollop/clotted cream (optional, if you want the taste to be creamy)
1/3 cup smashed pistachios
1/3 cup pomegranate kernels
Method
Empty ricotta into a bowl, add the cream, honey, and orange blossom water.
Transfer ricotta mixture to a serving plate and decorate according to the photo or anyway you like.
Savoury/sweet ricotta dip
Ingredients
300g fresh figs cut into quarters and cut into quarters again
Grated rind of one orange
1 tub smooth ricotta cheese (375g)
1-2 tablespoons honey (I used two)
1-2 teaspoons orange-blossom water (I used 2)
2 heaped tablespoons goat fetta cheese
1/3 cup smashed pistachios
1/3 cup pomegranate kernels
Method
Empty ricotta into a bowl
In a handheld blender blend the two tablespoons of fetta and ¼ of the ricotta tub until combined. Add the feta and ricotta mixture to the remaining ricotta, add orange-blossom water and mix until combined.
Transfer ricotta to a serving dish and arrange the topping according to photo or any way you like.