Buttermilk-Ricotta Cheese Dip

Health score
1%
Buttermilk-Ricotta Cheese Dip
790 min.
40
245kcal

Suggestions


Indulge in the creamy, tangy delight of our Buttermilk-Ricotta Cheese Dip, a perfect addition to any gathering or celebration. This dip is not just a treat for the taste buds; it’s a culinary experience that brings together the rich flavors of whole buttermilk and heavy cream, creating a luscious texture that pairs beautifully with an array of assorted crackers.

Imagine the joy of serving a dip that is both sophisticated and simple to prepare, making it an ideal choice for antipasti platters, starters, or even a casual snack. The process of making this dip is a labor of love, requiring patience as the ingredients meld together to form a delightful curd. The result is a creamy cheese that is not only delicious but also versatile, allowing you to customize it with your favorite toppings, such as a drizzle of extra virgin olive oil and a sprinkle of sea salt and crushed red pepper for that perfect kick.

Whether you’re hosting a large gathering or enjoying a quiet evening at home, this Buttermilk-Ricotta Cheese Dip is sure to impress. With its rich flavor profile and creamy consistency, it’s a dish that invites conversation and compliments. So gather your friends, set out the crackers, and dive into this delectable dip that promises to elevate your appetizer game to new heights!

Ingredients

  • 1.5 cups buttermilk whole organic (preferably )
  • 40 servings round buttery crackers assorted
  • 40 servings olive oil extra virgin 
  • cup cup heavy whipping cream organic (preferably )
  • 0.3 teaspoon kosher salt 
  • 40 servings pepper dried red crushed
  • cups milk whole organic (preferably )
  • 40 servings frangelico 
  • 40 servings frangelico 

Equipment

  • bowl
  • sieve
  • dutch oven
  • cheesecloth

Directions

  1. Bring first 4 ingredients to a simmer, without stirring, in a heavy nonaluminum Dutch oven (about 9 1/2 inches in diameter) over medium heat; cook, without stirring, 20 to 25 minutes or just until bubbles appear and temperature reaches 175 to 18
  2. (Do not boil.)
  3. Stir gently, and return to a simmer. Cook, without stirring, 5 to 6 minutes or until temperature reaches 19
  4. (Do not boil or stir.
  5. Mixture will look curdled.)
  6. Remove from heat, and let stand 30 minutes.
  7. Line a fine wire-mesh strainer with 3 layers of cheesecloth, and place over a bowl. Spoon mixture into strainer. Cover with cheesecloth; chill 12 to 24 hours.
  8. Remove cheese, discarding strained liquid.
  9. Spoon cheese into a serving bowl; drizzle with olive oil, and sprinkle with salt and crushed red pepper.
  10. Serve with crackers. Refrigerate dip in an airtight container up to 2 days.

Nutrition Facts

Calories245kcal
Protein3.98%
Fat75.81%
Carbs20.21%

Properties

Glycemic Index
1.73
Glycemic Load
0.46
Inflammation Score
-5
Nutrition Score
5.6882608686776%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg

Nutrients percent of daily need

Calories:244.91kcal
12.25%
Fat:21.03g
32.35%
Saturated Fat:4.73g
29.58%
Carbohydrates:12.62g
4.21%
Net Carbohydrates:11.55g
4.2%
Sugar:2.94g
3.27%
Cholesterol:9.91mg
3.3%
Sodium:206.74mg
8.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.48g
4.97%
Vitamin E:3.41mg
22.72%
Vitamin K:18.81µg
17.92%
Vitamin A:724.96IU
14.5%
Phosphorus:79.26mg
7.93%
Calcium:68.18mg
6.82%
Vitamin B2:0.11mg
6.65%
Iron:1.15mg
6.38%
Vitamin B1:0.09mg
6.09%
Manganese:0.12mg
6.08%
Vitamin B3:1.04mg
5.22%
Fiber:1.06g
4.26%
Vitamin B6:0.07mg
3.4%
Folate:12.77µg
3.19%
Potassium:103.44mg
2.96%
Selenium:2µg
2.86%
Vitamin D:0.41µg
2.76%
Vitamin B12:0.15µg
2.5%
Magnesium:9.53mg
2.38%
Copper:0.04mg
2.15%
Zinc:0.31mg
2.05%
Vitamin B5:0.19mg
1.95%