Whipped Ricotta with Chive

whipped ricotta

When I was younger I would help my mom make lasagna because there was usually the guarantee of two things: broken noodles and extra ricotta cheese. We hardly used ricotta if not to make a lasagna or baked ziti, so sneaking small spoonfuls of the creamy cheese was always such a treat.

Today I don't have to wait to have ricotta if I want to, but creating a dip recipe is a great excuse to eat it by the spoonful, or by the pita chip in this case. Light ricotta cheese is whipped together with a bit of heavy cream, lemon juice and fresh chives to make a creamy dip that is a complete indulgence. I added olive oil to the ricotta, but I love to pour extra on top and allow it to pool in the nooks of the cheese. This recipe would be great with a warm crusty slice of bread too, similarly to how they serve their bread at Peasant in Nolita. 

Whipped Ricotta with Chives

  • 1 cup ricotta cheese
  • 1/2 lemon, juice
  • 2 tablespoons fresh chives, whole
  • 1 tablespoon heavy cream
  • Pinch of paprika
  • Black pepper
  • 2 tablespoon olive oil + more to serve
  1. Combine ricotta, lemon juice, fresh chives, heavy cream, paprika and black pepper in a  food processor. 
  2. On low speed, blend together the ingredients pouring in the olive oil in a steady stream. Pulse until the chives are completely integrated into the ricotta mixture.
  3. Serve in a bowl with extra olive oil to taste.

White bean salad with garlicky mint pesto

whitebeansalad

I was recently asked how I come up with my recipes + the truth is it depends upon what I am craving at any given moment. August was all about incorporating cheese into my recipes. In June it was tacos 24/7.

With fall quickly approaching I am craving mostly tomatoes + artichokes. Something just feels right about eating these two in obsessive amounts right now. My local grocery store is even offering heirlooms next to the typical plum tomatoes and large marinated artichokes in the olive bar. I can't complain + I can't get enough.

For tomatoes I like to keep it simple. A pinch of salt, some olive oil + a drizzle of balsamic is all a good tomato needs. When I am craving something a bit more filling I add arugula and parmesan (but you know all about that). For artichokes I prefer them already marinated, preferably in olive oil. This is mostly because I want to spend more time eating them than I do preparing them.

This recipe uses the later in a garlicky + minty white bean salad. It's the perfect anecdote when you want to eat well, but don't want to cook anything. You just have to mix it all together (+ make a pesto) + it's truly that easy (just grind up that pesto).

What else would work in this, you ask? Roasted red peppers or goat cheese would be at home here. You can even warm the white beans in a pan for a few minutes and it changes the entire dish. Served with a quick fried egg you have a complete meal here.

mintpesto
mintpesto
whitebeansalad

White bean salad with garlicky mint pesto

  • 1 can (15.5 oz.) white or cannellini beans, drained and rinsed
  • 1 cup marinated artichokes packed in olive oil, chopped
  • 1/4-1/2 cup feta cheese, crumbled
  • 1/2 cup mixed mint and basil leafs
  • 2 cloves garlic
  • 1 tablespoon parmesan cheese
  • 1 cup extra virgin olive oil
  1. Prepare the pesto by combing mint, basil, garlic and parmesan cheese in a food processor. On low speed add the olive oil in a steady stream to combine. Set aside.
  2. In a large bowl combine the white beans, marinated artichokes and feta cheese. Pour the mint pesto on top and toss to combine. Taste for flavoring. Add salt or pepper if necessary, and enjoy.