Why I Love This Recipe

This is one of those appetizers that comes together in just a few minutes but looks like you spent so much more time on it. The whipped ricotta is light, creamy, and the perfect base for the balsamic glaze, cranberries, and fresh rosemary. Serve it with crackers or toasted bread, and you’ve got an appetizer that’s simple enough for a casual get-together but pretty enough for a holiday table.

Enjoying The Leftovers

If you have leftovers, they’re just as good the next day. Spread the whipped ricotta on toast, add it to a sandwich, or enjoy it as a snack with fresh vegetables or crackers.

Storing

Store the whipped ricotta in an airtight container in the refrigerator for up to 4 days. If possible, keep the toppings separate and add them just before serving so everything stays fresh.

When you’re ready to eat

Top with the balsamic glaze, dried cranberries, rosemary, flaky salt, and cracked pepper right before serving. Pair with toasted baguette slices, crackers, crostini, or fresh vegetables for dipping.

A bowl of whipped ricotta dip with balsamic, cranberries and fresh rosemary on top served with a side of bread.
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Whipped Ricotta Dip With Balsamic and Cranberries

Creamy whipped ricotta topped with balsamic glaze, dried cranberries, and fresh rosemary makes an appetizer that's simple, elegant, and full of flavor. Whether you're putting together a holiday spread or hosting friends for wine and appetizers, this easy dip comes together in minutes and always feels a little bit special.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
US M
Servings 6

Ingredients

  • 1, 16 oz container whole milk ricotta cheese
  • 3 oz cream cheese
  • 2 tbsp honey
  • Juice of 1/2 small lemon
  • 1 tsp salt
Toppings
  • 2/3 cup dried cranberries chopped
  • Generous drizzle of balsamic glaze, measure with your heart
  • 2 tbsp fresh rosemary, finely chopped
  • Freshly cracked pepper to taste
  • Flaky salt to taste
  • Served with a sliced sourdough baguette, toasted
US – M

Instructions

  • In a blender or large food processor, add the ricotta cheese, cream cheese, honey, lemon juice, and salt. Blend on high for about a minute until fully smooth. Tate and add more salt as necessary.
  • Place the whipped ricotta dip in the fridge while you chop the cranberries and rosemary.
  • Once chopped, pour the whipped ricotta into a shallow bowl. Top with a generous amount of balsamic glaze, chopped cranberries, rosemary, freshly cracked pepper, and flaky sea salt.
  • Serve with a freshly toasted sliced sourdough baguette, and enjoy!

Equipment

blender
mixing bowls
cutting board

Nutrition Per Serving

Calories: 253kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Fiber: 1g

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