Looking for a show-stopping dip that’s as delicious as it is stunning? This Whipped Beetroot Ricotta Dip is the perfect addition to your appetizer spread. Roasted beets, infused with aromatic spices and garlic, are blended with creamy ricotta, olive oil, and fresh herbs to create a silky smooth dip that boasts a vibrant hot-pink hue. Finished with a drizzle of olive oil and a sprinkle of everything bagel seasoning, it’s a feast for both the eyes and the taste buds.

Serve this versatile dip with chips, crackers, or pita, or pipe it onto toasted bread for an elegant touch. It’s also fantastic as a sandwich spread, adding a burst of flavor and color to your meals. Perfect for Thanksgiving, dinner parties, or casual get-togethers, this vegetarian dip can easily be made vegan with plant-based ricotta. Plus, it’s quick to whip up and ideal for meal prep, so you can have it ready ahead of time. Whether you’re hosting a crowd or looking for a new twist on your favorite spreads, this Whipped Beetroot Ricotta Dip is sure to impress!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 20 mins

Cooking Time: 20-25 mins

Total Time: 1 hour

Ingredients: 

Roasted Beetroot:

• 2 beetroots (about 190g) peeled and chopped into about 1-inch cubes

• 4-6 cloves of garlic

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp sugar

• 1/4 tsp nutmeg powder

• Avocado oil to spray

Whipped Ricotta:

• 7-8 oz whole milk Ricotta 

• A pinch of Salt; according to taste

• 1/2 tsp sugar, if you like it sweeter

• 2 tbsp parsley leaves

• 1.5-2 tbsp Olive oil

To Serve:

• 1 tbsp olive oil- I used chili oil

• 1-2 tsp everything bagel seasoning

• Toasted bread like sourdough, baguette

• Potato chips

• Pita chips

• Crackers

Directions: 

1. Roasted Beets- Preheat the air fryer or oven to 400F.

2. Toss beets and garlic cloves with salt, pepper, nutmeg powder, and sugar. Spray a little oil on it and toss well.

3. Wrap it in foil paper loosely and cook. Bake in the oven at 375F for 20-25 mins, air fry at 350F for 10-15 mins. Be sure to give it a toss midway. For the last 5-8 minutes, open the foil paper and cook. Cook till the beets are fork tender and cooked though, close the foil paper and let it cool in the turned-off oven/air fryer for 10 mins to soften.

4. Ricotta Dip: Once the beets are soft and cooled place them and cooked garlic cloves in a food processor and whip till almost smooth.

5. Then add ricotta, salt, pepper, sugar, and olive oil. Whip it on medium till it is smooth and creamy. As you whip, it will become smoother. Be sure to scrape the edges of the food processor while whipping,

6. Serve: Top the dip with olive oil and bagel seasoning. Serve with chips, crackers, toasted bread, or pita chips! You can also pipe it on top of the bread with a drizzle of honey, olive oil, and bagel seasoning.

7. Enjoy!

Notes/Tips:

• Use whole milk ricotta. Low-fat ricotta doesn’t whip well.

• Good quality olive oil makes a lot of difference in the whipped ricotta.

• You can make the whipped ricotta and keep it in the fridge for 2-3 days.

• You can roast the beets and keep from before.

• As you whip, it will get smoother!