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Pumpkin Ricotta Dip

Servings: 2

  1. Add the ricotta, puréed pumpkin, lemon juice, maple syrup, garlic, salt, and pepper to a blender. Blend until smooth and adjust the seasoning to your taste.
  2. Transfer the mixture to a serving bowl. Drizzle with olive oil and garnish with pumpkin seeds. Enjoy!
  • 1/2 cup Ricotta Cheese
  • 1/3 cup Pureed Pumpkin
  • 1/2 Lemon (medium, juiced)
  • 1 1/2 tsps Maple Syrup
  • 1 Garlic (clove)
  • Sea Salt & Black Pepper (to taste)
  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1 tbsp Pumpkin Seeds

Notes

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to approximately 1/3 cup.

More Flavor

Add chili flakes.

No Pumpkin Seeds

Omit or use sesame seeds or sunflower seeds instead.