Roasted Pumpkin, Chilli and Ricotta Dip Recipe

Made with Perfect Italiano™ Ricotta



Preparation Time:

50 minutes


  • 750g piece pumpkin, seeds and skin removed and cut into 3 – 4 cm pieces
  • ¼ - ½ cup olive oil
  • ¼ - ½ tsp chilli flakes
  • salt
  • 1 Tbsp runny honey
  • 250g Perfect Italiano ricotta
  • juice of 1 large lime
  • 2 Tbsp chopped parsley or coriander to serve
  • 1 Tbsp pumpkin seeds, to serve
  • lime halves, charred


  1. Preheat the oven to 180C. Toss the pumpkin in 1 - 2 tablespoon of the oil, chilli flakes and salt. Cook in the preheated oven for 30 – 40 minutes or until lightly golden and cooked through. Set aside and leave to cool completely.
  2. Put the cooled pumpkin, honey, ricotta, lime juice and a further 3 - 4 tablespoons of oil in a food processor.  Blitz until smooth. Taste and season with more salt or chilli flakes if liked and add more oil if too dry.
  3. Place on a plate or bowl with parsley, pumpkin seeds and extra chilli flakes to garnish.  Serve with charred lime halves for squeezing if liked.