1 rating

Rainbow Ricotta Dip

Rainbow Ricotta Dip

Colorful dip that is easy to make and great for brunch and sharing. Full of savory flavors that pair excellently with crackers and sliced baguettes! Recipe courtesy of Safeway Culinary Kitchens and Lucerne Foods.

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To make a terrine, line a loaf pan with plastic wrap. Assemble according to directions above and refrigerate for at least 3 hours. Invert loaf pan onto a serving platter to unmold and remove plastic wrap. Garnish with toasted pine nuts. Serve by the slice with crackers or sliced baguettes.

For a more decadent version, replace the tomato layer with minced smoked salmon. Garnish with capers and grated lemon zest. Serve with bagel chips. Great for brunch.


  • 1 15-ounce container part-skim ricotta, such as Lucerne
  • 1 8-ounce package cream cheese, such as Lucerne
  • 1 5-ounce package goat cheese, such as Open Nature
  • 2 Teaspoons minced garlic, such as Safeway Farms Garlic
  • 1 Teaspoon oregano, such as Safeway Kitchens
  • 1/2 Teaspoon coarse ground black pepper, such as Safeway Kitchens
  • 1 7-ounce package pesto, such as Open Nature
  • 1 7-ounce container sun-dried tomatoes, such as Safeway SELECT, well drained and finely chopped
  • 1/3 Cup pine nuts, lightly toasted
  • Baguette or crackers, for serving


Place the ricotta, goat cheese, cream cheese, garlic, oregano, and black pepper in a food processor with a regular blade. Blend until smooth, scraping down sides of bowl if necessary.

Spoon one-third of the cheese mixture onto the bottom of an 8-by-8-inch baking dish. Spread the pesto over the cheese mixture. Add another third of the cheese mixture over the pesto then add a layer of sun-dried tomatoes. Cover the sun-dried tomatoes with the remaining cheese mixture.

Cover and refrigerate for at least 3 hours.

Garnish the top of dip with toasted pine nuts before serving.