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Herban Beats Dip Duo
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 2 1/2 cups
Prep Time
5 minutes
Cook Time
2 hours
These unique dips give a fresh spin on the traditional sour cream and mayonnaise-based varieties. Ricotta cheese is whipped with Honey Truffle Sea Salt and drizzled with Herbs de Provence infused olive oil, while Greek yogurt is blended with beet root, ginger, and Jamaican Jerk Spice Blend. Delicious!
Ingredients
- 2 cups plain Greek yogurt
- 2 Tbsp Beet Root Powder
- 1 Tbsp Jamaican Jerk Spice Blend
- 1 Tbsp grated fresh ginger
- 1 Tbsp lemon juice
- 4 tsp Extra Virgin Olive Oil
- 2 tsp honey
- 1 tsp kosher salt
- special equipment: microplane
- ¼ cup Extra Virgin Olive Oil
- 1 tsp Herbs de Provence Spice Blend
- 2 cups whole milk ricotta cheese
- ¼ cup heavy cream
- 2 to 2½ tsp Honey Truffle Sea Salt
- garnish chopped fresh herbs of choice, optional
Ginger Beet Yogurt Dip
Herb Whipped Ricotta
Directions
Ginger Beet Yogurt Dip
To a mixing bowl add all ingredients and whisk until fully combined and smooth. Cover and refrigerate for at least 2 hours for flavors to meld. For best results, prepare one day before serving. Yield: approximately 2 cups
Herb Whipped Ricotta
- To a small saucepan add olive oil and spice blend. Heat gently over low heat for 2 minutes (overheating the oil will cause herbs to burn). Transfer to a small bowl to cool.
- To a medium mixing bowl add ricotta cheese and cream; beat with a mixer on medium-high speed until fluffy, 1 to 2 minutes. Beat in sea salt and half of the herb-infused oil. Transfer to a serving bowl and spoon the remaining oil on top, and fresh herbs, if using.