Este molho de abacate e requeijão é surpreendentemente cremoso e aromático, perfeito para servir como dip em festas ou até como entrada leve de verão. O toque fresco do limão e da salsa, o picante subtil da malagueta e a cremosidade do requeijão criam um molho irresistível—e as tortilhas crocantes dão o contraste ideal!

Ingredientes

  • 1 abacate
  • 150g de requeijão de vaca
  • ½ malagueta picada
  • 1 dente de alho
  • 1 molho de salsa
  • Sal q.b.
  • 2 tortilhas
  • 1 c.chá de paprika fumada
  • 1 Limão
  • 2 c.s. de azeite

Preparação

  1. Ligue o forno nos 180ºC.
  2. Corte as tortilhas em triângulos e coloque num tabuleiro forrado com papel vegetal.
  3. Numa taça junte o azeite e a paprika e misture. Pincele os pedaços de tortilha e leve ao forno até dourarem (aproximadamente 5 min).
  4. Numa taça coloque o alho, a malagueta, o abacate descascado, o requeijão, o sal, o sumo de 1 limão e a salsa. Misture com uma varinha mágica até obter a textura desejada.
  5. Sirva de imediato acompanhado com as tortilhas.

Looking for a vibrant, creamy dip with a zesty kick? The English version is ready to spice up your table.

Avocado & Ricotta Dip

This avocado and ricotta dip delivers a hit of creamy, tangy, and herby flavours with just a hint of heat from fresh chilli. It’s an easy, crowd-pleasing appetiser—perfect for dipping with homemade tortilla chips straight from the oven. The freshness of parsley and the brightness of lemon bring it all together, while a swirl of smoked paprika and olive oil adds an extra layer of depth. Serve it as a party snack, a starter for a summer meal, or as a healthier companion to grilled meats or fish.

The beauty of this recipe lies in its adaptability: swap ricotta (requeijão) for cottage cheese, try coriander instead of parsley, or adjust the chilli level to taste. You can even blend the dip as smooth or as chunky as you like. For vegan guests, use a plant-based cream cheese. The quick-baked tortilla chips are fantastic—much lighter than fried ones and great for scooping up every last bit!

Tip: If you want to make it ahead, drizzle a little extra lemon juice on top and press a piece of cling film directly onto the surface to keep the avocado from browning.

Ingredients

  • 1 ripe avocado
  • 150g cow’s ricotta cheese (Portuguese requeijão or substitute)
  • ½ red chilli, finely chopped
  • 1 garlic clove
  • 1 bunch of fresh parsley
  • Salt, to taste
  • 2 tortillas (wheat or corn)
  • 1 tsp smoked paprika
  • 1 lemon
  • 2 tbsp olive oil

Method

  1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4).
  2. Cut the tortillas into triangles and arrange on a baking tray lined with parchment paper.
  3. In a small bowl, mix together the olive oil and smoked paprika. Brush this mixture over both sides of the tortilla triangles. Bake in the oven for about 5 minutes, or until golden and crisp. Set aside to cool.
  4. In a mixing bowl, combine the peeled avocado, ricotta, finely chopped garlic, chilli, salt, juice of one lemon, and roughly chopped parsley. Blend everything together using a hand blender or food processor to your preferred texture—either super-smooth or a little chunky.
  5. Taste, adjust salt or lemon if needed, and serve immediately with the warm, crisp tortilla chips for dipping.