Curried Pumpkin Ricotta Dip
Recipe by Christina Conrad, author of foodie with a life
While playing around with this recipe, I didn't love the granular texture of ricotta straight from the container. I decided to tip the mixing bowl into my food processor and after whipping it with canned pumpkin, ricotta turned into a silky, creamy cloud of luscious. This dip has an addictive quality which dances on the taste buds with notes of caramelized onion, rich ricotta and deep notes of curry.
Foodie note: Dip can be made up to 2 days in advance. Accompany dip with multi-
colored heirloom carrots, celery, endive and naan.
Serves 8 as an appetizer
3 shallots, sliced
2 cloves of garlic, roughly chopped
1 tablespoon coconut oil
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 cup ricotta (full fat is preferred)
1.5 cups canned pumpkin (or substitute your own homemade!)
1 teaspoon honey
3/4 teaspoon curry powder
1 tablespoon fresh cilantro, cleaned and chopped
1. In a non-stick pan, heat coconut oil to medium heat. Add shallots, garlic a pinch of salt and pepper and sauté for 5 minutes. You're looking for some shallots to brown and crisp but not burn. Once cooked, add into a food processor.
2. To food processor, combine ricotta, pumpkin, honey, curry, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whip until smooth and incorporated. Add cilantro and whirl once more to mix.
3. Transfer mixture to a serving bowl. Serve cool or at room temperature.
Can you really eat well and have a full life? Absolutely, yes. These recipes are straight from my tiny kitchen and bustling life. My thought is that if I’m busy, other people are too. We have to find a balance of work and play while nurturing ourselves on the very basic level of real food. Let’s get back to the dinner table, teach our family and friends the special recipes we love, and reconnect.