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Pumpkin season is here!! This Pumpkin Ricotta dip is perfect to share, with lightly whipped ricotta and warm spices, this dip is sure to satisfy your sweet tooth. The Cinnamon Maple Crisps add a depth of sweetness with the dried currants. You can use a blender or food processor for this recipe. If you would like to make it dairy free, you can use almond ricotta.
- Anna Goldstone 📸 @annaseatzz
1- 15 oz container of part skim ricotta (drained)
¼ cup of pumpkin puree
2 tablespoons of maple syrup
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 box of Cinnamon Maple Crisps
Measure out pumpkin, ricotta, maple syrup, cinnamon, nutmeg, and cloves. Add all of the ingredients to a food processor.
Turn the food processor on a low setting, scraping down the sides, ensuring everything is incorporated.
Serve dip in a bowl with Cinnamon Maple Crisps and enjoy!
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