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Rico-Red Spread

This whipped ricotta and roasted red pepper dip is light, creamy and packed with flavor. Blended ricotta, Parmesan, and smoky paprika create a silky base, while roasted red peppers add a subtle sweetness. Finished with fresh herbs and a drizzle of olive oil, it's perfect for pairing with bread, chips or veggies!

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Rico Red Spread
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup roasted red peppers (jarred or homemade), drained
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1 tbsp fresh lemon juice
  • 1/4 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Prep Time
    20 min
  • Cook Time
    0 min
  • Servings
    8

Directions:

  1. Blend the Base: In a food processor, combine the ricotta, Parmesan, garlic, lemon juice and smoked paprika. Blend until smooth and creamy.
  2. Incorporate the Peppers: Add the roasted red peppers and pulse until finely chopped and well distributed. Leave some texture for added depth.
  3. Emulsify with Olive Oil: With the processor running on low, slowly drizzle in the olive oil until fully incorporated, creating a silky consistency.
  4. Season and Adjust: Taste and season with salt and freshly ground black pepper as needed.
  5. Garnish and Serve: Transfer to a serving bowl, garnish with chopped basil or parsley and enjoy.

Serving Suggestions

Pair this dip with toasted baguette slices, pita chips, or fresh vegetable crudités like cucumber rounds, bell pepper strips, and cherry tomatoes. For an extra touch, drizzle a little olive oil on top and dust with additional smoked paprika before serving.

Notes

  • Homemade Roasted Peppers: To roast your own red peppers, place them over a gas flame or under a broiler, turning occasionally until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the seeds, and they're ready to use.
  • Make Ahead: This dip can be prepared a day in advance and stored in the refrigerator. Let it come to room temperature before serving for the best flavor and texture.

Recipe by Dairy West's Kaylee Schoefer

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