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Ricotta Cheesecake Fruit Dip

Rich and creamy dip without the guilt! Serve with strawberries and blueberries for a festive 4th of July dessert.

By tastykitchen · From Open Recipes · 4 ingredients
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Ricotta Cheesecake Fruit Dip

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Ricotta Cheesecake Fruit Dip

Serves 8
Prep5 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

334Calories
13 gProtein
20 gFat
21 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Ricotta Cheese1/2 cup (124g) part-skim174
Cream Cheese1 oz (28g)99
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Cream cheese + vanillatop 13% of all pairs
    Smell alikemoderate
    Cooked together1,929 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Sugar + cream cheesetop 26% of all pairs
    Smell alikelow
    Cooked together2,791 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs