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Chili Crisp Mushroom & Ricotta Dip
Recipes
Ingredients:
– 2 tablespoons Real California unsalted butter, melted, plus more for baking sheet
– 2 pounds cremini mushrooms or white button mushrooms, cleaned, stemmed and quartered
– 3 tablespoons chili crisp, divided, plus more for serving
– 1/2 teaspoon kosher salt, plus more, to taste
– 2 cups Real California Ricotta cheese
– 1 small lemon, juiced
– 2 green onions, thinly sliced
– Crostini or assorted crackers, for serving
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Directions:
Prep time: 10 minutes
Cook time: 35 minutes
Preheat oven to 425°F and butter a rimmed baking sheet. In a large bowl, toss mushrooms, 2 tablespoons chili crisp, melted butter and salt together until coated. Transfer to prepared baking sheet in an even layer. Roast, flipping mushrooms halfway through, until golden-brown and tender, about 25 to 35 minutes.
Meanwhile, place Ricotta, remaining chili crisp and lemon juice in food processor and blend, scraping down the sides as needed, until smooth and whipped, about 1 minute. Season with salt, to taste. Transfer ricotta mixture to serving bowl.
Top ricotta mixture with roasted mushrooms and additional chili crisp. Garnish with green onions and serve with crostini or assorted crackers.
Serves: 4-6 servings
Tip: Substitute mixed wild mushrooms for cremini mushrooms or white button mushrooms.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.