Whipped Feta, Ricotta + Kalamata Dip with Dukkah
Recipe development and food styling by Laura Goble
Whipped Feta Ricotta + Kalamata Dip with Dukkah
|1 cup||whole milk ricotta, such as BelGioioso Ricotta con Latte|
|1 1/2 cup||Great Lakes feta cheese|
|1/2 cup||labneh (you can purchase pre-made, or make easily at home by draining Fage whole milk Greek yogurt in a cheese cloth lined mesh sieve over a bowl to let the liquid drain overnight)|
|1/2 tsp||lemon zest|
|2 tsp||lemon juice|
|2/3 cup||Divina pitted kalamata olives, roughly chopped|
|Salt, to taste|
|Crudite, Terra chips, and crackers for serving|
|1 tbsp||cumin seeds|
|1 1/2 tsp||fennel seeds|
|2 tbsp||sesame seeds|
|1 tsp||Aleppo pepper|
|1/2 tsp||flaked salt|
To make dip: Drop garlic into food processor while running. Process until minced. Add ricotta, feta, labneh, lemon zest and juice to work bowl and process until fairly smooth. Add kalamata olives and pulse 3-4 times. Chill 1 hour. Can be made up to 2 days ahead.
To make dukkah: Preheat oven to 350 F. Spread hazelnuts out onto baking sheet and toast 10 minutes. Remove to clean kitchen towel. Wrap in towel for 10 minutes. Rub hazelnuts in towel to remove skins. Set aside to cool. Spread cashews on baking sheet and toast 10 minutes. Cool.
Toast cumin, fennel and sesame seeds in skillet over medium heat until fragrant and toasted, 3-5 minutes. Cool.
Place hazelnuts and cashews in bowl of food processor. Pulse 5-6 times until chopped. Varying sizes is good! With machine running, add seeds and pulse 3-4 times. Remove nut and seed mixture to small bowl and stir in Aleppo pepper and salt. Store in airtight container 1-2 weeks.
To serve: Spoon dip into bowl or onto plate and top with a sprinkle of dukkah. Drizzle with olive oil and serve with crudité, Terra chips and crackers.