Keto Whipped Ricotta + Marinated Tomato Dip
Wow your guests with this keto whipped ricotta + marinated tomato dip. This simple appetizer can be prepped ahead of time, is low carb and vegetarian.
Servings: 8
Calories: 235
Equipment
Ingredients
Whipped Ricotta
- 16 ounces whole fat ricotta cheese
Marinated Tomatoes
- 1.5 cups grape tomatoes sliced in half or fourths
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped basil
- 1 clove of garlic grated or finely minced
- 1-1/2 teaspoons kosher salt or more to taste
- 1/2 cup high quality olive oil
Serving Options
- Sliced cucumber
- Keto friendly crackers my favorite are Flackers
- Regular crackers for non-keto guests
Instructions
Whipped Ricotta
- Add the container of ricotta (along with any water that has separated from the ricotta cheese), to your food processor. Pulse for 1 minute until the ricotta is light and fluffy.16 ounces whole fat ricotta cheese
- Transfer to a bowl. You can refrigerate this for up to 3 days.
Marinated Tomatoes
- Add all the ingredients to a medium size bowl. Toss to combine.1.5 cups grape tomatoes, 2 tablespoons finely chopped shallots, 2 tablespoons finely chopped basil, 1 clove of garlic, 1-1/2 teaspoons kosher salt, 1/2 cup high quality olive oil
- Allow to marinate for at least 1 hour on the counter, or up to 3 days in the refrigerator.
Assembly
- Top the whipped ricotta with the marinated tomato mixture.16 ounces whole fat ricotta cheese
- Serve along with desired sides. Serve cold, or at room temperature.Sliced cucumber, Keto friendly crackers, Regular crackers for non-keto guests
- Leftovers will keep in an airtight container refrigerated for at least 3 days.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Video
Notes
Ricotta: I love this with whole milk ricotta. It has the best macros, and is the most delicious. But any ricotta will work. If you have a dairy sensitivity, try and get a sheeps milk ricotta. Whole Foods sells one! Sheeps milk is much easier to digest than cows milk for many with dairy issues.
Tomato: I love using grape tomatoes, but larger tomatoes that are chopped would work as well.
Shallots: I love the mellower flavor of shallots, so prefer them for this dip. You could use yellow, white or red onion instead.
Basil: Fresh basil is always best if you can get it. Dried basil can work too!
Vinegar: I've also made this with a tablespoon of balsamic. You can add that in if you like more acid! I find the acid from the tomatoes is plenty, and I prefer the milder flavor. Red wine vinegar would be amazing too.
Nutrition
Calories: 235 | Total Carbs: 3.5g | Protein: 7.3g | Fat: 22.1g | Fiber: 0.4g | Net Carbs: 3g