When I dip you dip, we dip? Remember that song? It’s going to be stuck in your head for the rest of the day, you’re welcome. That’s okay though because it’s Friday and if you should happen to break into a dance even though no one else can hear the music, so be it. We made it, let’s enjoy! My favorite way to enjoy dancing is of course with some dip afterwards. Fresh Tomato and Herbed Ricotta Dip is the perfect choice to celebrate the weekend!
The flavors in this dip are very classically Italian. This dip is somewhat like a cheese lasagna, but without all of the layers. I worried that I was overdoing the use of Italian flavors this week. And then I got over it because tomatoes and herbs plus cheese is just delicious. Can it be overdone? Doubtful. Do I care either way? No. I am using Roma tomatoes after all and TOMATO WEEK is all about showcasing those beautiful flavors.
To make this dip there aren’t a lot of techniques I use save for pre-salting the tomatoes. Since we’re using fresh tomatoes I didn’t want this dip to be too wet. I recommend pre-salting and then draining your tomatoes. Top with the cheese and herb mixture and pop it in the oven. Easy peasy. I did make lasagna noodle chips to go with it, let me know in the comments if that’s a recipe you would like to see and I’ll happily oblige. Otherwise you can use pita chips or some grilled or toasted bread.
Celebrate the weekend with Fresh Tomato and Herbed Ricotta Dip. Have yourself a little glass of wine with it too if you like. Play that YouTube I linked above and get yourself a little dip and dance party going. It’s the freakin’ weekend baby…
Fresh Tomato and Herbed Ricotta Dip
Ingredients
- 1/2 lb tomatoes, small dice
- 1 clove garlic, minced
- 1/2 tbsp olive oil
- 1/2 tsp salt plus more
- 1 cup ricotta cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 3/4 cup shredded Italian blend cheese
Instructions
- Preheat oven to 400°
- Place tomatoes and garlic in a small baking dish, toss with salt. Prep the rest of your ingredients.
- Mix together ricotta, herbs, pepper and garlic powder. Then mix in 1/2 cup of Italian cheese blend.
- By this point the tomatoes will have released some of their juices, drain this off. Mix in 1/2 tbsp olive oil. Top with cheese mixture. Add remaining 1/4 cup of cheese to the top. Bake for 30 minutes or until cheese is bubbling and beginning to brown on top.
- Serve with toasted bread, pita chips or lasagna chips.