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Ricotta Kalamata Tomato Dip

This versatile dip goes great with pita chips, vegetable platters, as a sandwich spread, or even as the sauce layer on a homemade pizza.

Submitted By:

Dietary Interests: Gluten-Free , Low Cholesterol , Vegetarian

Yield:

2 cups (480 ml)

Total Time:

5 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2 cups (480 ml)

Total Time:

5 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 cup (250 g) ricotta cheese
  • ½ cup (100 g) Kalamata olives
  • 1 cup (150 g) sun-dried tomatoes, drained
  • 20 fresh basil leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon (3 g) salt, optional
  • ½ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container and secure the lid.
  2. Select Variable 8.
  3. Turn machine on and off quickly, or use the pulse setting.
  4. Pulse 10 times or until desired consistency, using the tamper to push ingredients into the blades.

Chef's Notes

The pulse feature is great to create texture and change the flavor profile of many dips and spreads. Use this advance technique to enhance your Vitamix experience.

Ingredients

  • 1 cup (250 g) ricotta cheese
  • ½ cup (100 g) Kalamata olives
  • 1 cup (150 g) sun-dried tomatoes, drained
  • 20 fresh basil leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon (3 g) salt, optional
  • ½ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container and secure the lid.
  2. Select Variable 8.
  3. Turn machine on and off quickly, or use the pulse setting.
  4. Pulse 10 times or until desired consistency, using the tamper to push ingredients into the blades.

Chef's Notes

The pulse feature is great to create texture and change the flavor profile of many dips and spreads. Use this advance technique to enhance your Vitamix experience.