Whipped Pumpkin Ricotta Dip
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15 oz. Galbani® Ricotta
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½ cup pumpkin puree
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2 T. pure maple syrup, plus more for drizzling
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1 t. ground cinnamon, plus extra for garnish
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½ t. ground nutmeg
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¼ t. ground cloves
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Assorted dippers for serving
Place the ricotta in a large bowl. Beat with a handheld or stand mixer until light and fluffy, about 2 minutes.
Add the pumpkin puree and beat again until incorporated, about 20-30 seconds.
Add maple syrup and spices to the mixture and beat once more until incorporated.
Transfer to a serving bowl, drizzle with additional maple syrup and sprinkle some ground cinnamon on top. Serve with a variety of dippers such as gingerbread cookies, apple slices, and chocolate covered pretzels.
-
15 oz. Galbani® Ricotta
-
½ cup pumpkin puree
-
2 T. pure maple syrup, plus more for drizzling
-
1 t. ground cinnamon, plus extra for garnish
-
½ t. ground nutmeg
-
¼ t. ground cloves
-
Assorted dippers for serving
Place the ricotta in a large bowl. Beat with a handheld or stand mixer until light and fluffy, about 2 minutes.
Add the pumpkin puree and beat again until incorporated, about 20-30 seconds.
Add maple syrup and spices to the mixture and beat once more until incorporated.
Transfer to a serving bowl, drizzle with additional maple syrup and sprinkle some ground cinnamon on top. Serve with a variety of dippers such as gingerbread cookies, apple slices, and chocolate covered pretzels.