Wild Blueberry & Ricotta Vegetable Dip

Wild Blueberry & Ricotta Vegetable Dip

Serving size:
½ cup vegetables, 4 oz. dip
Component Qualification:
Fruit/Vegetable/Meat Alt
3 cupsBaby carrots
1 ½ cupsCelery sticks
1 ½ cupsCherry tomatoes
1.6 lbs./6 cupsWild Blueberries, frozen
2 TBSBalsamic vinegar
3 tspOrange zest
½ tspBlack pepper
6 cupsRicotta cheese, part-skim
3 tspOrange zest for garnish
Equipment & Utensils:
  • Brush
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Spatula
  • Whisk
  • Measuring spoons
  • Measuring cups
6 cupsBaby carrots
3 cupsCelery sticks
3 cupsCherry tomatoes
3.3 lbs./12 cupsWild Blueberries, frozen
2 oz.Balsamic vinegar
2 TBSOrange zest
1 tspBlack pepper
12 cupsRicotta cheese, part-skim
2 TBSOrange zest for garnish
Equipment & Utensils:
  • Brush
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Spatula
  • Whisk
  • Measuring spoons
  • Measuring cups
12 cupsBaby carrots
6 cupsCelery sticks
6 cupsCherry tomatoes
6.6 lbs./24 cupsWild Blueberries, frozen
4 oz.Balsamic vinegar
4 TBSOrange zest
2 tspBlack pepper
24 cupsRicotta cheese, part-skim
4 TBSOrange zest for garnish
Equipment & Utensils:
  • Brush
  • Peeler
  • Knife
  • Cutting board
  • Mixing bowl
  • Spatula
  • Whisk
  • Measuring spoons
  • Measuring cups

1.Wash, peel and cut up vegetables into sticks.

2.Mash or puree Wild Blueberries, vinegar, zest and pepper.

3.Portion 2 oz. Wild Blueberry mixture into cup first. Portion 2 oz. Ricotta Cheese next. Garnish before service with several Wild Blueberries and pinch of orange zest.

1.Wash, peel and cut up vegetable into sticks.

2.Mash or puree Wild Blueberries, vinegar, zest and pepper.

3.Portion 2 oz Wild Blueberries mixture into cup first. Portion 2 oz Ricotta Cheese next. Garnish before service with several Wild Blueberries and pinch of orange zest.

1.Wash, peel and cut up vegetable into sticks.

2.Mash or puree Wild Blueberries, vinegar, zest and pepper.

3.Portion 2 oz Wild Blueberries mixture into cup first. Portion 2 oz Ricotta Cheese next. Garnish before service with several Wild Blueberries and pinch of orange zest.

Critical Control Points for Food Safety:

Keep in cold holding until service, <40'F.