Vegan Ricotta Dip

Standard / by / November 21, 2019 / No Comments

I've been using my Ninja Foodi quite a bit over the last month. The ultimate in one-post cooking (moving from pressure cooking immediately to air frying), it's also great for good old fashioned "baking" without taking time to pre-heat the oven (and things cook up quicker). I had some leftover Ch-ofu Ricotta (a recipe from my book Fast & Easy Vegan) and decided to try out a vegan alternative to spinach dip. Kale and vegan ricotta are the stars.

No Foodi?

  • Make it in any air fryer. Just begin the saute in a skillet and transfer to an oven-safe bowl or pan that fits into your air fryer basket and air fry for 8 minutes at 400°F.
  • If using an electric multicooker with a Mealthy CrispLid, saute as instructed and then place the CrispLid on top of the post and and air fry for 8 to 10 minutes at 400°F.
  • For the oven: Begin the saute in a skillet and transfer to an oven-safe bowl or pan. Bake on 425°F for 15 to 20 minutes.

This vegan ricotta kale dip recipe is quick and easy to make... and super-tasty. Give it a go!

 

 

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Vegan Ricotta Kale Dip

Course Sauce / Dip
Cooking Method Air Fryer
Servings 2
©JLFields JL Fields

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 cup sliced red onion
  • 2 cloves garlic
  • 4 cups tightly packed chopped kale
  • 1 cup vegan ricotta cheese (Ideally, use the Ch-ofu Ricotta recipe from Fast & Easy Vegan Cookbook; for store brands, try Kite Hill or Tofutti vegan ricotta)
  • 1/2 cup vegan yogurt (I used homemade soy yogurt)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • raw vegetables, crackers, or sourdough bread for serving

Instructions

  1. Saute the kale with the oil, onion, and garlic in the uncovered Foodi for about 5 minutes. Stir in the ricotta, yogurt, nutritional yeast, salt, and pepper. Close the air fryer lid over the Food and air crisp for 8 minutes at 400°F (until golden brown).

  2. Serve with raw vegetables, crackers or crusty bread.

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