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.
Servings 6
Calories 253kcal
Equipment
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
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!
Nutrition
Calories: 253kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Fiber: 1g