Whipped Mozzarella with Honey Drenched Sun Dried Tomatoes
With its flavorful pizza + caprese salad vibes, this is one gorgeous and unique dip that’s perfect for any gathering or party.
Ingredients
Scale
12 oz. fresh mozzarella cheese (cut into slices or small pieces for easy blending)
8 oz. ricotta
Salt, as needed
2 heaping TBSP pesto (I always recommend Rana brand)
8.5 oz. jar of sun-dried tomatoes packed in oil (see note)
2 to 3 TBSP honey
Serving suggestion: bagel chips. Toasted crostini, breadsticks, assorted crackers, raw zucchini slices
Instructions
- Put the mozzarella, ricotta, pesto, and 1 TBSP water in a blender and pulse/blend until nice and creamy. If you need to add a little more water to get things moving – go for it, but just a small bit at a time. You only want to add water to help the blender do its thing.Â
- Season with salt to taste, and smooth/spread the mixture onto a plate or platter. Wash out the blender.Â
- Add the sundried tomatoes to the blender, along with 2 to 3 TBSP of the oil in which they were packed* (see note). Add the honey and blend until a chunky paste-like mixture forms. Pile this on top of the whipped mozzarella and serve with the dipping vehicle(s) of your choice.Â
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Notes
NOTE: If you can’t find sun-dried tomatoes packed in oil, just add a little olive oil to the blender, along with the tomatoes, about 1 to 2 TBSP should do.Â