Whipped Ricotta Pesto Dip

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  • 3 cups cherry tomatoes
  • 2 tablespoons olive oil
  • salt, to taste
  • garlic powder, to taste
  • 2 (8 ounce) containers of almond milk ricotta*, softened to room temperature
  • 1 (8 ounce) container of almond milk cream cheese*, softened to room temperature
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 garlic clove, grated
  • salt and pepper, to taste
  • 3 tablespoons pesto (I used Seggiano dairy-free pesto)


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place cherry tomatoes on it. Toss in olive oil and garnish with a bit of salt and garlic powder. Place in oven to bake for about 8 minutes, until the tomatoes begin to slightly blister.
  2. Place ricotta and cream cheese in a large bowl and whip with a mixer for 3-5 minutes until light and fluffy. Then add in lemon zest and juice, a bit of salt and garlic clove. Whip once more for about 30 seconds to combine.
  3. Add whipped ricotta to a serving dish and add pesto, using a spoon to mix the pesto into the ricotta. Top with black pepper and blistered tomatoes and serve with veggies and/or grain-free crackers!


*I used Kite Hill brand

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