Rainbow Ricotta Dip

Notes

To make a terrine, line a loaf pan with plastic wrap. Assemble according to directions above and refrigerate for at least 3 hours. Invert loaf pan onto a serving platter to unmold and remove plastic wrap. Garnish with toasted pine nuts. Serve by the slice with crackers or sliced baguettes.

For a more decadent version, replace the tomato layer with minced smoked salmon. Garnish with capers and grated lemon zest. Serve with bagel chips. Great for brunch.

Ingredients

  • 1 15-ounce container part-skim ricotta, such as Lucerne
  • 1 8-ounce package cream cheese, such as Lucerne
  • 1 5-ounce package goat cheese, such as Open Nature
  • 2 Teaspoons minced garlic, such as Safeway Farms Garlic
  • 1 Teaspoon oregano, such as Safeway Kitchens
  • 1/2 Teaspoon coarse ground black pepper, such as Safeway Kitchens
  • 1 7-ounce package pesto, such as Open Nature
  • 1 7-ounce container sun-dried tomatoes, such as Safeway SELECT, well drained and finely chopped
  • 1/3 Cup pine nuts, lightly toasted
  • Baguette or crackers, for serving

Servings12

Calories Per Serving375

Folate equivalent (total)49µg12%

Riboflavin (B2)0.3mg16.3%


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


Rainbow Ricotta Dip - Recipes

In a food processor, add 2 cans of drained beetroot, 2 garlic cloves, the juice of 1 lemon, 2 tbsp olive oil, 1 tsp cumin, 1/2 tsp garlic powder and salt and pepper to taste. Blend until well combined and serve.

Feta and sun dried tomato dip

Combine 150g of crumbed Feta cheese with 1 1/2 cup of natural greek yoghurt in a mixing bowl. Finely chop 1 cup of sundried tomatoes and add to the mix. Season to taste.

Spinach and white bean dip

In a food processor, combine a 400g can of drained white beans, a handful of spinach, dill tops, 1 ½ tbsp of olive oil, 1 tsp garlic powder and the juice and zest of 1 lemon. Season to taste.

Eggplant and basil dip

Buy 400g of ready marinated roasted eggplant from the supermarket and add to a food processor along with a handful of fresh basil leaves, half a chopped red onion, ½ tsp chilli flakes and red onion. Season to taste.

Ricotta and honey dip

Mix 200g of ricotta with fresh chopped thyme and rosemary. Season and drizzle with honey then serve.

Mexican sour cream dip

Whip 300ml of sour cream with ½ cup parmesan cheese, 1 tsp of parsley, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp chilli flakes. Finely chop 1 red onion and 1 red tomato and mix in to combine. Season to taste.


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