Ricotta and Mushroom Dip

Name: Ricotta and Mushroom Dip | IGA
Prep time: 20 min
Total time: 20 min
Yield: 6 to 8 appetizers
Cuisine: International
Ingredients: 1 container (475 g) ricotta cheese; 30 ml olive oil, plus more for serving; 1 lemon, zest finely grated; Red pepper flakes, to taste; 314 ml oil-packed marinated mushrooms, drained and coarsely chopped (see Chef’s tip); 35 g roasted walnuts, coarsely chopped; 10 g fresh parsley leaves, coarsely chopped; 7.5 ml balsamic vinegar, plus more for serving; 1 small garlic clove, finely grated

20 mins

Prep Time

20 mins

6 to 8 appetizers

Easy

Cooking Mode

1 container (475 g) ricotta cheese
2 tbsp olive oil, plus more for serving
1 lemon, zest finely grated
Red pepper flakes, to taste
1 jar oil-packed marinated mushrooms, drained and coarsely chopped (see Chef’s tip)
⅓ cup roasted walnuts, coarsely chopped
¼ cup fresh parsley leaves, coarsely chopped
1 ½ tsp balsamic vinegar, plus more for serving
1 small garlic clove, finely grated

1 container (475 g) ricotta cheese
2 tbsp olive oil, plus more for serving
1 lemon, zest finely grated
Red pepper flakes, to taste
1 jar oil-packed marinated mushrooms, drained and coarsely chopped (see Chef’s tip)
⅓ cup roasted walnuts, coarsely chopped
¼ cup fresh parsley leaves, coarsely chopped
1 ½ tsp balsamic vinegar, plus more for serving
1 small garlic clove, finely grated

Directions

1In a bowl, combine the ricotta, oil, lemon zest and red pepper flakes. Season with salt. Set aside at room temperature.
2In another bowl, combine the mushrooms, walnuts, parsley, vinegar and garlic. Season with salt and pepper.
3Spread the ricotta mixture out in a large plate. Top with the mushroom mixture. Drizzle with olive oil and balsamic vinegar just before serving. Serve with toasted bread, if desired.

Tips

To save time, use a mix of ready-to-eat, oil-packed marinated mushrooms. This time-saving step allows you to quickly prepare this recipe without sacrificing on flavour.

If you prefer to prepare the mushrooms yourself, in a skillet over medium-high heat, cook 1 lb (450 g) mushrooms in 3 tbsp (45 ml) oil with 2 thyme sprigs and a halved garlic clove for 15 minutes or until the mushrooms are nicely browned. Stir a few times during cooking. Season with salt and pepper. Meanwhile, in a small bowl, combine 3 tbsp (45 ml) white wine vinegar and 1 tsp sugar until the sugar has dissolved. Pour the vinegar mixture into the skillet of mushrooms. Let reduce until almost dry. Add more oil as needed. Adjust the seasoning.

Disclaimer

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