Recipes

[Chi-town girl]

I'm looking through the David V recipe file. Let me know if there are any outstanding recipes that I should post. This looks interesting - another dessert dip 🫐

Whipped Ricotta Dip with Lemon & Blueberry

David Venable

Prep Time: 15 minutes

Serves: 8

Ingredients

• 1-1/2 cups whole milk ricotta
• 1/3 cup heavy cream
• 2 Tbsp honey
• Zest and juice of 2 lemons
• 1/3 cup blueberry jam
• 1/4 cup fresh blueberries
• 1 (15-oz) box 9” ready-bake pie crusts, room temperature
• 2 Tbsp water
• 1 egg, whisked
• 1/4 cup sugar

Preparation

In the bowl of a food processor, combine ricotta, heavy cream, honey, lemon zest, and juice.

Using a rubber spatula, put 1/3 of the mixture into your serving bowl.

Evenly spread 1/3 of the jam over top of the ricotta mixture.
Repeat these steps so that your dip is layered until all of the ricotta mixture and jam are gone.

Garnish with fresh blueberries.

Cover with plastic wrap and chill for at least one hour in the refrigerator.

Meanwhile, prepare your pie crust dippers. Preheat the oven to 325°F.

Unroll both rounds of unbaked pie dough.

Lightly brush some of the water on one of the rounds and place the other round on top. Press down firmly so that the two pie dough rounds stick together.

Using a pizza cutter or knife, cut the pie dough into 16 wedges.
Place on a parchment lined baking sheet.
Lightly brush the top of each pie dough wedge with egg and sprinkle with sugar.

Bake for 10 to 14 minutes or until the dippers are golden.

Cook's Notes

You may swap out the blueberry jam for your favorite flavor, such as strawberry or peach.

[godi]

Yummy 😋