Sometimes you're struck with an idea to make something and it turns out...meh (see tonight's attempt at Boho's farro salad). And sometimes...you kill it. Like serious, murder, kill. That's the deal with this dip.
Dip's not something I usually make, unless we're having a party. But tonight (due in small part to said meh farro dish), it seemed like having a little somethin'-somethin' to start off the meal was a good idea. And my ass really did not need another cheese plate, as much as it may have wanted one. So I'm at lunch with Noah and we come up with the idea of a dip - the better to use up the shit ton of leftover crackers from Craig & Sharra's baby shower.
Lately, my go-to dip has been this one. And this one also got cleaned out at the baby shower. But tonight I wanted to make a dip with a) the leftover ricotta I have that's about to go south, b) ingredients that could be found already in my house, and c) that didn't require fatty chips or bread to make it work (again, the crackers REALLY need to get eaten).
That's where the internet and my general awesome met at the intersection of Brilliant Idea and made this dip. And because of it, I encourage each and every one of you to go look in your fridge, see what's dip worthy, stick it in a Quisinart (or should I say Quisin♥rt) and rock your own snack poetry. You have nothing to lose and everything to gain.
Most Awesome Ricotta & Sun Dried Tomato Dip In the Universe
by Sarah (with an assist from Rose Reisman from Light Vegetarian & the Big Oven website)
3/4 c. ricotta
4-5 healthy scoops of sun dried tomatoes in oil
1 tsp. of oil from sun dried tomatoes (or olive oil)
10 basil leaves
1 tbsp. pine nuts
2 tbsp. parmesan cheese, grated
a couple splashes of balsamic vinegar
salt, to taste
Stick everything in a Cuisin♥rt and pulse to desired consistency. Serve with water, rice or whole grain crackers. Or a baguette, if you insist.