Everyone will love this delicious savory spiced pumpkin ricotta dip — perfect for all kinds of dipping!
I’m just loving everything pumpkin right now. (I’m writing this post as I’m sipping on my Pumpkin Spice Chai Latte.) And why not! It’s November and Thanksgiving is less than two weeks away.
I’ve decided to share two pumpkin dips ~ one savory and one sweet.
I love how easy these pumpkin dips are to make. They are perfect last-minute appetizers to bring to a party or for a quick snack. You just need to decide whether to make it savory or sweet.
Today, I’m sharing with you is a savory Spiced Pumpkin Ricotta Dip (I’ll share the sweet one tomorrow). I’ve made a few savory pumpkin dishes before (like Spicy Pumpkin Hummus) but when I think of pumpkin, I normally think of sweet dishes … what about you? Do you have any savory pumpkin dishes to share with me?
I’m really excited about this Spiced Pumpkin Ricotta Dip. The stars of this recipe are pumpkin, of course, and ricotta. Ricotta cheese is an ingredient that you can make savory or sweet. Lately, I’ve been putting ricotta cheese in my pancake batter. So delicious!
I wanted this dip to be nice and light, so I decided to whip the ricotta cheese then add the pumpkin and other spices. After whipping it, the pumpkin-ricotta turned into a silky, creamy cloud of lusciousness.
Tips for making this dip:
✓ PUMPKIN: Use 100% pure pumpkin, not pumpkin pie filling.
✓ BEFORE YOU START MAKING THIS DIP: About an hour before you plan on making this pumpkin dip, take the ricotta cheese out of the refrigerator and set it out on the counter and let it come to room temperature.
✓ PUMPKIN SEEDS: I pan roasted them by placing a skillet on a stove top set to medium heat. Place pumpkin seeds into the pan. Stir the pumpkin seeds around in the skillet with a spoon or spatula continuously until they expand and start to brown. You may notice that they pop so be careful.
✓ SERVE: Serve this savory dip with crackers, toasted bread, or even apple slices
Without further ado, here’s the recipe … and I’ll see you tomorrow to share the sweeter version.
Savory Spiced Pumpkin Ricotta Dip
Yields approximately 1 1/2 cups
1 cup whole milk ricotta
1/2 cup canned pumpkin puree, room temperature
1/4 teaspoon sea salt
1/2 teaspoon pumpkin pie spice
1 teaspoon honey
freshly cracked black pepper
1/4 cup roasted pumpkin seeds (see Notes)
toasted bread and crackers, for serving
Using a countertop mixer fitted with the paddle attachment, add the ricotta and whip on medium-high for 1-2 minutes. Add pumpkin, salt, zest, cinnamon and honey. Whip on medium-high for an additional 1-2 minutes, or until texture is light and smooth.
Transfer to a serving bowl. Top with a couple of grinds of fresh ground black pepper and roasted pumpkin seeds.
Serve with crackers, toasted bread, or even apples.