Simple Whipped Ricotta Dip with Balsamic, Cranberries, and Rosemary Recipe

Introduction

This simple whipped ricotta dip is a creamy and flavorful appetizer perfect for any gathering. Smooth ricotta is blended with cream cheese and honey, then topped with tangy balsamic glaze, sweet cranberries, and fresh rosemary for a balanced, irresistible bite.

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 for even distribution)
• Flaky sea salt
• Cracked black pepper
• Balsamic glaze (generous drizzle)
• 2 tbsp fresh rosemary (finely minced for best flavor)
• Sourdough baguette (sliced and toasted)

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 smooth and creamy. Scrape down the sides once or twice to ensure even mixing, then taste and adjust salt if needed.
2. Step 2: Transfer the whipped ricotta mixture to a bowl, cover, and refrigerate to chill and let the flavors meld while you prepare the toppings.
3. Step 3: Finely chop the dried cranberries and mince the fresh rosemary to ensure balanced flavor distribution 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 scatter the cranberries and rosemary evenly on top. Finish with cracked black pepper and flaky sea salt to taste. Add an extra pinch of rosemary if desired.
5. Step 5: Serve the dip immediately with toasted slices of sourdough baguette arranged on the side for dipping.

Tips & Variations

• Make sure to drain excess liquid from the ricotta to avoid a runny dip.
• Use a high-quality balsamic glaze or reduce balsamic vinegar until thick if you prefer making it at home.
• For a twist, add a pinch of red pepper flakes for subtle heat.
• Try swapping dried cranberries with chopped dried cherries or fresh pomegranate seeds for seasonal variation.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed fresh, but you can re-chill and serve with fresh toasted bread. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the whipped ricotta base a day in advance and keep it refrigerated. Add the toppings just before serving to keep them fresh and vibrant.

What can I use if I don’t have a blender or food processor?

You can whisk the cream cheese and ricotta together by hand, then fold in the honey, lemon juice, and salt until smooth. It may take a little extra effort but will still yield a creamy dip.

Simple Whipped Ricotta Dip with Balsamic, Cranberries, and Rosemary Recipe

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4.9 from 99 reviews

This Simple Whipped Ricotta Dip with Balsamic and Cranberries is a smooth and creamy appetizer perfect for entertaining. Whipped ricotta is blended with cream cheese, honey, lemon juice, and salt to create a luscious base. It is topped with sweet dried cranberries, fresh rosemary, cracked black pepper, flaky sea salt, and a generous drizzle of tangy balsamic glaze. Served alongside toasted sourdough baguette slices, this dip offers a delightful combination of sweet, savory, and herbal flavors in every bite.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 5 minutes (toasting bread)
• Total Time: 20 minutes
• Yield: About 6 servings 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 for best flavor)
• 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 cheese, softened cream cheese, honey, juice of half a small lemon, and salt. Blend on high for about one minute until the mixture becomes completely smooth and creamy. Taste and adjust the salt if needed. Scrape down the sides once or twice to ensure even mixing.
2. Chill the Whipped Ricotta: Transfer the whipped ricotta mixture from the blender into a bowl. Cover and place it in the refrigerator to chill and allow the flavors to meld while preparing the toppings.
3. Prepare the Toppings: While the ricotta dip chills, finely chop the dried cranberries and mince the fresh rosemary. This ensures balanced sweet and herbal flavor in every bite.
4. 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. Generously drizzle balsamic glaze over the top, then scatter the chopped cranberries and minced rosemary evenly. Finish with cracked black pepper and flaky sea salt to taste. For extra presentation and flavor, add an extra pinch of rosemary before serving.
5. Serve with Toasted Sourdough Baguette: Arrange toasted sourdough baguette slices on the side and serve the whipped ricotta dip immediately to enjoy it fresh and creamy.

Notes

• Draining excess liquid from the ricotta ensures a thicker, creamier dip.
• Use softened cream cheese at room temperature for easier blending.
• Adjust the honey and salt to your taste preferences.
• For a vegan version, substitute ricotta and cream cheese with plant-based alternatives.
• Serve immediately for the best texture and flavor.

Keywords: whipped ricotta dip, ricotta cheese appetizer, balsamic glaze dip, cranberry dip, rosemary ricotta dip, easy party dip, sourdough baguette dip