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Ricotta Romesco Dip
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  • Total
  • Serving

Ricotta Romesco Dip

A shareable appetizer that adds a festive touch to any meal, this pizza-inspired dip combines silky Ricotta, Pizza Mozzarella Cheese and Parmesan Cheese with roasted red bell pepper, almonds and tomato for a flavourful kick. Served with baked pizza dough brushed with butter and topped with Grated Parmesan Cheese, this innovative pizza-inspired pita makes cheese the star of the show. 

Ingredients

  • Pizza Pita

    • 1 ball Pizza Dough
    • 25 ml Butter, melted
    • 25 g Grated Parmesan Cheese
    • Pinch Dill
    • Pinch Salt & Pepper
  • Ricotta Mix

    • 200 g Ricotta
    • 2 cloves Garlic, minced
    • 25 ml Olive Oil
    • 25 ml Lemon Juice
    • 100 g Pizza Mozzarella Cheese, shredded
    • 25 g Parmesan Cheese
    • Pinch Dill, fresh, chopped 
  • Romesco Dip

    • 100 ml Olive Oil
    • 1 each Red Bell Pepper, roasted
    • 1 clove Garlic, minced
    • 25 g Almonds, minced
    • 75 ml Tomato Paste
    • 25 ml Sherry Vinegar
    • 1 tsp Paprika
    • Pinch Cayenne
    • Pinch Parsley, chopped
    • To taste Salt & Pepper

Directions

  1. Bread Preparation: Begin by allowing the pizza dough to proof at room temperature. Once the dough is ready, deflate it, divide it into small pieces resembling golf balls, and let them proof for an additional 15 minutes. Stretch each piece into thin rounds, pierce each one thoroughly, and coat with butter, parmesan cheese, salt, pepper, and dill.
  2. Cooking the Dough: Fry the dough in a pan with olive oil over medium heat until it turns golden on all sides. After cooking, remove from the pan and brush with a bit more butter.
  3. Romesco Dip Preparation: In a food processor, pulse the red bell pepper, garlic, almonds, tomato paste, parsley, sherry vinegar, and paprika until finely chopped. While the processor is running, gradually pour in olive oil and blend until smooth. Season with salt and pepper.
  4.  Assembling the Plate: Combine all the ingredients for the ricotta mixture until thoroughly mixed. In a cast-iron dish, fill halfway with the romesco dip. Place a 75 g ball of the ricotta mixture in the centre of the dish. Drizzle generously with olive oil.
  5. Final Touch: Heat the dip in the oven until thoroughly hot and serve it with pizza pita bread.

Recommended Products

We recommend you use these Saputo products for this dish!

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