Simple Whipped Ricotta Dip with Balsamic and Cranberries Recipe

Introduction

This simple whipped ricotta dip combines creamy ricotta and cream cheese with a touch of honey and lemon for brightness. Topped with sweet dried cranberries, fragrant rosemary, and a balsamic drizzle, it makes a perfect appetizer for any occasion.

Ingredients

• 3 oz cream cheese, softened at room temperature
• 1 tsp salt
• 16 oz whole milk ricotta cheese, drained of excess liquid
• Juice from 1/2 small lemon
• 2 tbsp honey
• 2/3 cup dried cranberries, chopped
• Flaky sea salt
• Cracked black pepper
• Balsamic glaze, for drizzling
• 2 tbsp fresh rosemary, finely minced
• Sourdough baguette, sliced and toasted, for serving

Instructions

1. Step 1: In a blender or large food processor, combine the ricotta cheese, cream cheese, honey, lemon juice, and salt. Blend on high for about one minute until the mixture is completely smooth and creamy. Scrape down the sides once or twice to ensure even mixing. Taste and adjust salt if needed.
2. Step 2: Transfer the whipped ricotta mixture into a bowl, cover, and refrigerate to chill while you prepare the toppings.
3. Step 3: Finely chop the dried cranberries and mince the fresh rosemary to ensure balanced flavor in each bite.
4. Step 4: Spread the chilled whipped ricotta into a shallow serving bowl, creating gentle swirls with the back of a spoon. Drizzle generously with balsamic glaze, then sprinkle the chopped cranberries and minced rosemary evenly over the top. Finish with cracked black pepper and flaky sea salt to taste. Optionally, add a pinch of rosemary just before serving.
5. Step 5: Serve the dip immediately with toasted slices of sourdough baguette arranged alongside.

Tips & Variations

• For a nuttier flavor, toast the rosemary lightly before mincing.
• Substitute dried cranberries with chopped dried cherries or fresh pomegranate seeds for a different fruity twist.
• If you prefer a tangier dip, add a splash of lemon zest along with the juice.
• To make this dip vegan, use vegan cream cheese and tofu-based ricotta substitutes.

Storage

Store any leftover whipped ricotta dip in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature and stir gently to restore creaminess. Do not freeze, as the texture will degrade.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip in advance?

Yes, you can make the whipped ricotta base and chill it several hours ahead. Add the toppings just before serving to keep them fresh and vibrant.

What can I serve instead of sourdough baguette?

This dip pairs well with a variety of dippers such as crisp crackers, pita chips, vegetable sticks, or crostini made from any sturdy bread.

Simple Whipped Ricotta Dip with Balsamic and Cranberries Recipe

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★★★★★

4.9 from 77 reviews

This Simple Whipped Ricotta Dip with Balsamic and Cranberries is a creamy, smooth, and flavorful appetizer perfect for entertaining. Made by blending whole milk ricotta and cream cheese with honey, lemon juice, and salt, it is chilled and topped with a tangy balsamic glaze, sweet dried cranberries, fresh rosemary, flaky sea salt, and cracked black pepper. Serve it alongside toasted sourdough baguette slices for a delicious and elegant snack or party dip.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: About 4 cups of dip, serving approximately 8-10 people 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

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For the Whipped Ricotta Base:

• 16 oz whole milk ricotta cheese (drained of excess liquid)
• 3 oz cream cheese (softened at room temperature)
• 2 tbsp honey
• Juice from 1/2 small lemon
• 1 tsp salt

For the Toppings:

• 2/3 cup dried cranberries (chopped for even distribution)
• 2 tbsp fresh rosemary (finely minced)
• Balsamic glaze (generous drizzle)
• Flaky sea salt (to taste)
• Cracked black pepper (to taste)

To Serve:

• Sourdough baguette (sliced and toasted)

Instructions

1. Make the Whipped Ricotta Base: In a blender or large food processor, combine the whole milk ricotta, softened cream cheese, honey, lemon juice, and salt. Blend on high for about one minute until the mixture is completely smooth and creamy. Scrape down the sides once or twice as needed to ensure even mixing. Taste and adjust the salt if necessary.
2. Chill the Whipped Ricotta: Transfer the whipped ricotta mixture into a bowl, cover it, and place it in the refrigerator. Chilling allows the flavors to meld and the dip to firm up slightly.
3. Prepare the Toppings: While the ricotta chills, finely chop the dried cranberries and mince the fresh rosemary. This step ensures balanced flavor distribution in the dip.
4. Assemble the Whipped Ricotta Dip: Spread the chilled whipped ricotta into a shallow serving bowl, creating gentle swirls with the back of a spoon. Generously drizzle balsamic glaze over the top, then evenly scatter the chopped cranberries and minced rosemary. Finish with flaky sea salt and cracked black pepper to taste. Optionally, add an extra pinch of rosemary for garnish.
5. Serve with Toasted Sourdough Baguette: Arrange toasted slices of sourdough baguette on the side and serve the dip immediately while fresh and creamy for best taste and texture.

Notes

• Drain excess liquid from ricotta for a thicker dip consistency.
• Adjust honey and lemon juice to balance sweetness and acidity to your preference.
• Use freshly ground black pepper and quality flaky sea salt for enhanced flavor.
• The dip is best served fresh but can be stored covered in the refrigerator for up to 2 days.
• For a vegan variation, substitute ricotta and cream cheese with plant-based alternatives.

Keywords: whipped ricotta dip, ricotta cheese, cream cheese dip, balsamic glaze dip, cranberry dip, appetizer recipe, easy party dip, vegetarian appetizer, sourdough dip