Zesty Garden Veggie and Herb Ricotta Dip [Low Histamine]

Dive into the zesty world of flavor with this Garden Veggie and Herb Ricotta Dip that blends the creaminess of ricotta cheese with the crisp, refreshing crunch of garden-fresh veggies like onion, bell pepper, cucumber, and carrots. But the real star of this dish is the clever use of lemon thyme, an herb that adds a vibrant, citrusy zest without the histamine-triggering effects of actual citrus. Whether you need an appetizer for a get-together, looking for a quick snack, or something for girl dinner, this dip will not disappoint.

Test Your Tolerance with the Optional Add-In: Garlic

ALL ABOUT THE INGREDIENTS

All the ingredients used in this recipe are truly low histamine and can be found on the TLH YES List.

RICOTTA CHEESE – SIGHI 0

Ricotta cheese has a mild, slightly sweet flavor that is not overpowering. It’s known for its creamy, slightly grainy texture and has a subtle taste that makes it versatile for both savory and sweet dishes. Its understated taste allows it to absorb and complement the flavors of other ingredients it’s paired with, whether it be herbs in a savory spread or fruit in a dessert. Look for a brand with no additives.

BELL PEPPER – SIGHI 0

The bell pepper AKA the sweet pepper is the only pepper that is compatible with a low histamine diet. Fresh bell peppers have a crisp, slightly sweet taste with a refreshing crunch, ideal for salads, salsas, or as a crunchy snack. When roasted, their flavor sweetens considerably, transforming into a rich, smoky, and slightly caramelized taste.

WHITE ONION – SIGHI 0

Not all onions are created equal in the low histamine diet. The only onions that are compatible with a low histamine diet are white onions. These pure white onions with a sweet mild white flesh have a SIGHI value of 0 and are excellent fresh or cooked.

CARROT – SIGHI 0

Carrots have a sweet and earthy flavor, adding a crunchy texture when raw and a tender, mildly sweet profile when cooked. Carrots are a great way to add natural sweetness and texture to a variety of dishes.

CUCUMBER – SIGHI 0

Cucumbers have a fresh, crisp taste with a slightly melon-like flavor and a refreshing crunch. Their mild flavor and hydrating properties make cucumbers a versatile and safe choice for adding a refreshing element to salads, snacks, and salsas.

LEMON THYME – SIGHI 0

Thyme is a versatile herb with a subtle, earthy flavor. Thyme comes in several varieties, both of which I will use in TLH recipes. Common Thyme will be used to add that classic earthy flavor. Lemon Thyme is a great option for adding a citrusy note, perfect for when you want to add that taste of lemon to your dish without the histamine-liberating effects of citrus.

TEST YOUR TOLERANCE: OPTIONAL ADD-INS

Every recipe featured on this blog is truly low histamine, ensuring you can trust that what you’re eating is compatible with a low histamine diet. However, there will be a time when you feel ready to start testing foods outside the “TLH YES List”. To help with this, many of our recipes will include optional add-in ingredients for testing your tolerance. Follow these steps to test your tolerance when introducing a “MAYBE” food.

GARLIC* – SIGHI 1

Garlic, when used in small amounts and especially after being cooked, is generally well-tolerated. This applies to garlic powder too. Nevertheless, it’s important to note that garlic is rated as a 1 on the SIGHI compatibility list, indicating it’s a food that should be individually tested for tolerance. Personally, garlic was the first food I tested, and I was stoked to discover I had no adverse reaction to it. Which I was over the moon about because I am a GARLIC LOVER. However, keep in mind that histamine sensitivities vary from person to person, so it’s essential for you to conduct your own tests to determine your compatibility.

EQUIPMENT USED

• Food Processor – Using a food processor is not mandatory but highly recommended. It will save you time dicing the veggies for this dip, simply rough chop and toss it all in the food processor. Hit it with 10-15 pulses and that’s it.
• Microplane Zester Grater – This is only necessary if you are TESTING YOUR TOLERANCE with the optional add-in: Garlic.

HOW TO MAKE GARDEN FRESH VEGGIE AND HERB RICOTTA DIP

STEP 1 – Gather all your ingredients: Ricotta cheese, bell pepper, onion, carrot, cucumber, parsley and Lemon thyme.

STEP 2 – Rough chop the veggies and the parsley.

STEP 3 – TEST YOUR TOLERANCE: OPTIONAL ADD-IN: GARLIC

If you are testing your tolerance with garlic, mince the garlic cloves and add to the ricotta cheese, veggie, and herb mixture. I suggest using a microplane to mince your garlic.

STEP 3 – Toss it all in a Food Processor and pulse 10-15 times. I don’t blend the dip because I like to keep chunks of veggies in the dip. It gives the dip a more hearty and rustic feel which I like with the corn chips.

STEP 4 – Put in a bowl and serve alongside your favorite corn or tortilla chips.

ZESTY GARDEN VEGGIE AND HERB RICOTTA DIP FAQ