30-Minute Three-Layer Pesto Ricotta Dip
This stunning layered dip combines three distinct flavors in beautiful strata: vibrant basil pesto, creamy herbed ricotta and goat cheese, and rich sun-dried tomato pesto. Each layer offers its own taste profile while melding together harmoniously. Perfect for entertaining, this make-ahead appetizer requires overnight chilling to set properly, making it ideal for parties where you want an impressive dish without last-minute stress. The contrasting colors create an eye-catching presentation when unmolded, and the flavors complement each other beautifully with crispy tortilla chips.
Ingredients
- 2 cups basil, stems removed
- 1 cup pecorino romano cheese, finely grated
- 3 cloves garlic
- 1 cup spinach
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
- 8 ounces ricotta cheese, drained if watery
- 4 ounces goat cheese
- 4 tablespoons pecorino romano cheese, finely grated
- 1 cup sun dried tomatoes, not in oil
- 16 ounce roasted red peppers, drained and patted dry
- 1 teaspoon salt
- 1 dash black pepper
- blue corn and multigrain chips, for serving(optional)
Instructions
- 1
Line a high-sided 6-inch round cake pan with plastic wrap
- 2
Combine basil, pecorino romano, garlic, spinach, pine nuts, and olive oil in food processor and blend until nearly smooth
- 3
Transfer green pesto to prepared pan and spread into even layer
- 4
Wash and dry food processor bowl, lid, and blade
- 5
Blend ricotta cheese, goat cheese, and pecorino romano until smooth
- 6
Spread cheese mixture over green pesto layer
- 7
Clean food processor again and blend sun-dried tomatoes, roasted red peppers, salt, and black pepper until smooth
- 8
Spread red pesto mixture over cheese layer
- 9
Cover with aluminum foil and refrigerate for at least 12 hours to solidify
- 10
Remove from refrigerator before serving and invert onto serving platter
- 11
Serve with tortilla chips
Tips
Drain watery ricotta cheese in a fine mesh strainer for 30 minutes before using to prevent layers from becoming soggy
Clean the food processor thoroughly between each layer to maintain distinct colors and prevent flavor mixing
If freezing for longer storage, thaw in refrigerator for 6 hours before serving for best texture
Good to Know
Refrigerate covered for up to 3 days or freeze for up to 2 weeks
Must be made at least 12 hours ahead for proper setting; can be made up to 2 days in advance
Remove from refrigerator 15-20 minutes before serving; serve with sturdy chips for dipping
Common Mistakes
Don't skip draining watery ricotta to avoid soggy layers
Clean food processor between layers to prevent color bleeding
Use plastic wrap to line pan for easy removal
Substitutions
FAQ
Can I make this without a food processor?
A high-powered blender works, but you may need to scrape sides frequently. Hand chopping won't achieve the smooth texture needed for clean layers.
How long does this keep in the refrigerator?
The dip stays fresh for up to 3 days covered in the refrigerator. The flavors actually improve after the first day as they meld together.
Can I freeze individual portions?
Yes, slice into wedges after initial setting and wrap individually. Thaw in refrigerator for 4-6 hours before serving for best texture and flavor.