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Creamy Whipped Ricotta Summer Dip with Heirloom Tomato Confit

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A light and fluffy whipped ricotta dip paired with sweet, slow-cooked heirloom tomato confit, perfect for summer gatherings and easy entertaining.

Ingredients

Scale
  • 1 ½ cups whole-milk ricotta cheese
  • 2 tablespoons extra virgin olive oil (for ricotta)
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced finely
  • Salt to taste (preferably flaky sea salt)
  • Freshly ground black pepper, to taste
  • 2 cups heirloom tomatoes, quartered
  • 3 tablespoons extra virgin olive oil (for tomato confit)
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Fresh basil leaves (for garnish)
  • Warm crusty bread or crackers
  • Extra olive oil for drizzling

Instructions

  1. Prepare the heirloom tomato confit: Heat 3 tablespoons of olive oil in a small sauté pan over low heat. Add the sliced garlic and cook gently for 2-3 minutes until fragrant but not browned.
  2. Add the quartered heirloom tomatoes, fresh thyme, balsamic vinegar, salt, pepper, and red pepper flakes if using. Cook slowly, stirring occasionally, for 20-25 minutes until the tomatoes are soft but not falling apart and the mixture is thickened and glossy. Remove from heat and set aside to cool slightly.
  3. Whip the ricotta: In a large mixing bowl, add the whole-milk ricotta, lemon juice, minced garlic, and 2 tablespoons of olive oil. Using an electric mixer on medium-high speed, whip the ricotta until light, airy, and creamy—about 5 minutes.
  4. Season the whipped ricotta with salt and pepper to taste. If too thick, add a teaspoon of water or olive oil for a silkier texture.
  5. Assemble the dip: Spoon the whipped ricotta into a serving bowl, creating a shallow well in the center. Carefully spoon the warm heirloom tomato confit into the well.
  6. Drizzle with extra olive oil and sprinkle fresh basil leaves on top for color and flavor.
  7. Serve immediately with warm crusty bread or crackers. Refrigerate covered for up to 2 hours if needed, adding tomato confit just before serving.

Notes

Let ricotta come to room temperature before whipping for best texture. Cook tomatoes slowly over low heat to avoid mushiness. Add salt gradually to avoid over-seasoning. Tomato confit can be made ahead and reheated gently. For dairy-free, substitute ricotta with whipped silken tofu or cashew cream.

Nutrition

Keywords: ricotta dip, heirloom tomato confit, summer dip, whipped ricotta, easy appetizer, fresh tomato dip, party dip, vegetarian dip

Find it online: https://lyrafeast.com/creamy-whipped-ricotta-summer-dip-recipe-with-heirloom-tomato-confit-easy-and-delicious/