Best 2 Italian Anchovy And Ricotta Dip Recipes

Indulge in a delightful culinary journey with our diverse collection of Italian anchovy and ricotta dip recipes! From the classic and creamy to the zesty and herbaceous, each dip offers a unique explosion of flavors that will tantalize your taste buds. Whether you're seeking an appetizer that wows your guests or a flavorful spread to elevate your next gathering, our recipes have you covered. Discover the perfect dip to complement your favorite crackers, bread, or vegetables, and embark on a sensory adventure that celebrates the vibrant flavors of Italy.

Here are our top 2 tried and tested recipes!

RICOTTA DIP WITH HERBS & OLIVE OIL

Ricotta Dip with Herbs & Olive Oil image

Easy ricotta cheese dip. Light and zesty with flavor infusions from fresh herbs, lemon, olive oil and several other optional ingredients. Perfect for dipping veggies, spreading over toasted bread and a great addition to pasta.

Provided by CraftBeering

Categories Cooking Tips and How Tos

Time 5m

Number Of Ingredients 9

Ingredients

2 cups ricotta cheese
1 clove garlic
2 tbsp extra virgin olive oil plus more to drizzle over dip when served
1 tsp coarse salt
1/2 tsp white pepper
1/2 lemon (zest of) and 1 tbsp of the juice
1 bunch fresh herbs (such as oregano, thyme, basil, dill, chives, garlic chives, mint etc.) or 1 heaping tbsp dried herbs (Italian mix or Herbs de Provence)
1-2 cured anchovy fillet (optional)*
1-2 preserved lemon rinds, thin strip(s) (optional)*

Steps:

Mince the garlic and finely chop the fresh herbs. If using anchovy and/or preserved lemon rind, press into a paste using a small fork or pestle and mortar.
Place the ricotta in a mixing bowl and add the rest of the ingredients. Mix and taste to assess flavor. Adjust herbs, olive oil, seasoning to taste, transfer to a serving dish and drizzle with a bit of olive oil before serving.

Nutrition Facts : Calories 218 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/3 cup, Sodium 696 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) RECIPE

Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe image

Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.

Provided by Daniel Gritzer

Categories Appetizers and Hors d'Oeuvres Condiments and Sauces Snacks Condiment Sauce

Time 1h

Number Of Ingredients 6

Ingredients

1 head garlic, peeled (about 14 medium cloves; 60g once peeled)
1 cup (235ml) milk or water (see note)
1/2 cup (120ml) extra-virgin olive oil
100g high-quality oil-packed anchovy fillets (about 30 fillets)
Assorted raw vegetables, such as radishes, cauliflower florets, cardoon stalks (trimmed of long fibers), bell peppers, endive leaves, and more, cut for dipping
1 whole, skin-on yellow onion, roasted in a 400°F (200°C) oven until tender throughout, then peeled and cut for dipping (optional)

Steps:

Trim garlic cloves; if desired, halve lengthwise and remove germ from center. (Very developed green germs can add a subtle bitterness to the sauce, though our tests with younger garlic showed no noticeable difference between batches made with and without a more beige germ.) Slice garlic.
In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes.
Drain garlic well. Wipe out saucepan, then return garlic to saucepan and cover with olive oil. Cook over very low heat until garlic is very soft and can easily be smashed with a wooden spoon, about 10 minutes.
Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Continue smashing the garlic and anchovies until a thick purée forms. (If desired, you can very quickly purée the bagna càuda with an immersion blender to make an even smoother sauce.)
Serve hot with raw vegetables and slices of roasted onion (if using).

Nutrition Facts : Calories 249 kcal, Carbohydrate 5 g, Cholesterol 17 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 633 mg, Sugar 2 g, Fat 23 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

Tips:

- When choosing anchovies, opt for oil-packed ones, as they are easier to work with and provide a richer flavor. - For the ricotta, use whole milk ricotta for a creamier and more flavorful dip. - If you prefer a smoother dip, blend the anchovies and ricotta together until smooth before adding the remaining ingredients. - For a more pronounced anchovy flavor, use more anchovies. - If you are using a food processor to make the dip, be careful not to over-process it, as this can make the dip too smooth and lose its texture. - Serve the dip with your favorite crackers, bread, or vegetables. - If you have any leftover dip, store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Italian anchovy and ricotta dip is an easy and delicious appetizer or snack that is perfect for any occasion. It is made with a few simple ingredients and can be whipped up in just a few minutes. The dip is creamy, flavorful, and has a nice balance of salty and tangy flavors. It is sure to be a hit with your friends and family. So, next time you are looking for a quick and easy appetizer, give this Italian anchovy and ricotta dip a try!