Simple Whipped Ricotta Dip with Balsamic and Cranberries Recipe
Introduction
This simple whipped ricotta dip with balsamic and cranberries is a creamy, tangy, and slightly sweet appetizer that’s perfect for any occasion. Its smooth texture pairs beautifully with toasted sourdough baguette slices, making it an effortless crowd-pleaser.
Ingredients
- 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
- 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
- Sourdough baguette (sliced and toasted)
Instructions
- Step 1: In a blender or large food processor, combine the whole milk ricotta cheese, softened cream cheese, honey, lemon juice, and salt. Blend on high for about one minute until smooth and creamy. Scrape down the sides once or twice to ensure even mixing, then taste and adjust salt if needed.
- Step 2: Transfer the whipped ricotta mixture to a bowl, cover, and chill in the refrigerator to allow the flavors to meld while you prepare the toppings.
- Step 3: Finely chop the dried cranberries and mince the fresh rosemary to ensure balanced flavor in every bite.
- 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 scatter chopped cranberries and minced rosemary evenly on top. Finish with cracked black pepper and flaky sea salt to taste.
- Step 5: Serve the dip alongside toasted sourdough baguette slices. Enjoy immediately for the freshest and creamiest experience.
Tips & Variations
- For a different flavor twist, try substituting honey with maple syrup or agave nectar.
- If you prefer a zestier dip, add a pinch of red pepper flakes for subtle heat.
- Use fresh cranberries if you like a tart contrast, but consider lightly sautéing them to soften.
- To make this dip vegan-friendly, substitute the ricotta and cream cheese with plant-based alternatives.
Storage
Store any leftover whipped ricotta dip in an airtight container in the refrigerator for up to 3 days. The flavors will develop further, but the dip is best enjoyed fresh. Before serving again, stir gently and allow it to come to room temperature. Toast fresh baguette slices for serving.
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 toppings a few hours ahead. Keep the dip chilled until serving and assemble just before presenting to maintain texture and freshness.
Is it necessary to drain the ricotta beforehand?
Draining excess liquid from the ricotta helps achieve a creamier, thicker dip without being watery. Use a fine mesh strainer or cheesecloth to drain for about 30 minutes before blending.
PrintSimple Whipped Ricotta Dip with Balsamic and Cranberries Recipe
This Simple Whipped Ricotta Dip with Balsamic and Cranberries is a creamy and delightful appetizer perfect for entertaining. The whipped ricotta base, blended smoothly with cream cheese, honey, lemon juice, and salt, is chilled to meld flavors. Topped with sweet dried cranberries, fresh rosemary, cracked black pepper, flaky sea salt, and a generous drizzle of balsamic glaze, this dip pairs beautifully with toasted sourdough baguette slices for a sophisticated and delicious snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus chilling time
- Yield: Approximately 6 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
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
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
- Make the Whipped Ricotta Base: In a blender or large food processor, combine the whole milk ricotta cheese, softened cream cheese, honey, juice from half a small lemon, and salt. Blend on high for about one minute until the mixture is completely smooth and creamy. Scrape down the sides once or twice during blending to ensure even mixing. Taste and adjust salt if necessary.
- Chill the Whipped Ricotta: Transfer the whipped ricotta mixture from the blender into a bowl. Cover and refrigerate to chill and allow the flavors to meld while you prepare the toppings.
- Prepare the Toppings: Finely chop the dried cranberries and mince the fresh rosemary to ensure even flavor distribution in each bite.
- Assemble the Whipped Ricotta Dip: Spread the chilled whipped ricotta mixture into a shallow serving bowl, creating gentle swirls with the back of a spoon. Drizzle generously with balsamic glaze, then scatter chopped cranberries and minced rosemary evenly across the top. Finish with cracked black pepper and flaky sea salt to taste. Optionally, add an extra pinch of rosemary for presentation.
- Serve with Toasted Sourdough Baguette: Arrange toasted sourdough baguette slices alongside the dip. Serve immediately for the freshest and creamiest experience.
Notes
- Drain excess liquid from the ricotta cheese before blending to prevent the dip from becoming too watery.
- Adjust honey quantity based on desired sweetness level.
- For a smoother texture, ensure the cream cheese is fully softened before blending.
- Balsamic glaze adds a tangy sweetness; substitute with balsamic vinegar reduction if unavailable.
- Enjoy the dip within 1-2 days for best freshness. Store leftovers covered in the refrigerator.
Keywords: whipped ricotta dip, ricotta cheese dip, creamy ricotta appetizer, balsamic glaze dip, cranberry ricotta, easy party dip, ricotta cheese recipes, sourdough baguette dip
