Today is officially National Chip and Dip Day! So, let’s get right in there and make some. This one is unconventional, but one I’ve been wanting to try. It’s whipped ricotta and homemade bagel chips. This stuff is sinful!! And, only takes like 15 minutes.
You need a bag of these bagel thins. 
Brush olive oil liberally on one side of each bagel.
Place under broiler until browned and crisp.
Flip them over and repeat on the other side.
Salt and cut into wedges.
For the whipped ricotta, you need garlic, heavy whipping cream, olive oil and whole milk ricotta without any gum products in the ingredients. I found this one at Whole Foods.
Finely mince 1 clove of garlic.
Add all ingredients to a blender and blend on medium. Add salt and pepper to taste. Mix again. Pour into a bowl and top with goat cheese. Drizzle with more olive oil.
Recipe:
1 bag of bagel thins
olive oil
1 15 ounce container of whole milk ricotta, without gum products
1 log of goat cheese
1 tablespoon of heavy whipping cream
1 clove of garlic, finely minced
salt and pepper to taste
Brush one side of bagel thin with olive oil. Toast under broiler. Sprinkle with salt. Brush other side and repeat.
In a blender, add ricotta, 1 tablespoon of olive oil, garlic and whipping cream. Mix on medium. Add salt and pepper to taste. Top with crumbled goat cheese. Drizzle with olive oil.
This can be made ahead. Just take out to come to room temperature before serving.
Also, this dip serves really well with “pretzel crisps” if you are short on time.
Bon appetit!
Toodle-oo,
Melanie
