This whipped ricotta dip is perfect for fall and Thanksgiving! Ricotta cheese is whipped with cottage cheese to soften it and add a little protein. Then top with roasted sweet potatoes, balsamic glazed cranberries, and pumpkin seeds.
Fall Whipped Ricotta Dip
This refreshing and creamy fall whipped ricotta dip will be a hit at your next gathering. Toppings elevate the dip, taking it from basic to party-worthy. Cottage cheese is one of my favorite ingredients because it adds protein, has a neutral taste, and can be blended for a smooth texture. For more ways to sneak cottage cheese into your dishes, check out my cottage cheese recipes. Here are more appetizer recipes.
Why We Love This Fall Whipped Ricotta Dip Recipe
I love this fall dip. It’s so pretty, full of fall flavors, and has a little more protein. It will look great on your holiday table next to a pork board and tray of your favorite vegetables.
- Stay ahead: You can save time and reduce last-minute stress by making most of the ingredients the day before serving.
- High in protein: Cottage cheese is my secret ingredient to increase protein. One serving is 7.5g, making it a nutritious and balanced snack or appetizer when eaten with vegetables.
- Dietary Restrictions: Weight Watchers Friendly, Vegetarian, Gluten Free, High Protein.
I would love to see if you make this healthy whipped cream ricotta dip recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Whipped Ricotta Dip Ingredients
The toppings for this simple whipped ricotta dip provide a wonderful combination of textures and flavors. The recipe card below includes exact measurements.
- Rosemary Oil: Cooking rosemary in olive oil infuses the oil with the aromatic herb and frys the leaves, creating a wonderful dish.
- sweet potato: Chopped roasted sweet potatoes add texture and fiber.
- Aromatic: shallot and garlic
- dried cranberries for sweetness
- balsamic vinegar Boil until reduced to a syrupy consistency.
- Part-skim ricotta cheese: Whipping the ricotta cheese in a food processor will make it smoother and creamier.
- Cottage Cheese 2% Increases protein with fewer calories. Good culture is my favorite thing.
- pumpkin seedsAlso known as pepitas, they add a little crunch.
How to Make Whipped Ricotta Dip
Make fall whipped ricotta dip with rosemary oil and balsamic cranberries the day before your event. Bake the potatoes and add any other toppings about an hour before serving. Scroll down for printable instructions.
Start by making the rosemary oil: Heat the olive oil in a small saucepan over medium heat, then add the rosemary and sauté for a few minutes. Remove the eggplants from the oil and place them on paper towels.
Roasting Sweet Potatoes: Toss sweet potatoes with rosemary oil, salt, and pepper. Bake at 425°F for 15 to 20 minutes.
Make Balsamic Glazed Cranberries: Add the shallots to the remaining rosemary oil and fry over medium heat. Add the cranberries and balsamic and simmer over low heat until the vinegar has reduced to a syrupy consistency.
To make whipped ricotta cheese: Place ricotta cheese, cottage cheese, garlic, water, salt, and pepper in a food processor and blend until smooth.
Finally, assemble the dip. Transfer the whipped ricotta cheese to a shallow plate and top with the roasted sweet potatoes, cranberries, pumpkin seeds, and fried rosemary leaves. Serve with crudités.
strain
- sweet potato: Substitute with butternut squash.
- shallot: Use red onion.
- Dried Fruits: Replace cranberries with dried cherries.
- cheese: You can use full-fat ricotta or cottage cheese if you like.
- garlic: If you don’t have fresh garlic, use garlic powder.
- Seeds: Replace pumpkin seeds with pistachios or pecans.
Dippers to serve with Whipped Ricotta Dip
Serve the whipped ricotta dip with the crudités. For a fall color palate, I used sliced raw golden beets and mandolin, endive, fresh cauliflower, and carrots. You can also dip crusty bread, toasted baguettes, crackers or pita chips into it.
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This flavorful whipped ricotta dip will last for 4 days in the refrigerator.
More Dip Recipes You’ll Love
produce: 12 night soil
Serving Size: 1 /3 cups
Preheat oven to 425°F and line a baking sheet with parchment paper.
Heat the oil in a small saucepan over medium heat and once hot, add the rosemary. The rosemary will sizzle for about 2-3 minutes until it’s done cooking. Remove the rosemary from the oil and place on a paper towel-lined plate. Store the rosemary oil in the pan.
Toss sweet potatoes with 1 tablespoon rosemary oil, ¼ teaspoon salt, and fresh pepper. Roast for 15 to 20 minutes until caramelized and tender.
In the same pot with the remaining rosemary oil, saute the shallots over medium heat until fragrant. 3-4 minutes. Add cranberries and balsamic. Lower the heat and simmer for 7-10 minutes until the balsamic has reduced to a syrupy consistency.
To make whipped ricotta cheese: Add ricotta cheese, cottage cheese, garlic, 1 tablespoon water, ½ teaspoon salt, and freshly ground pepper to a food processor. Blend until airy and smooth.
Transfer the whipped ricotta cheese to a shallow plate and top with the roasted sweet potatoes, cranberries, pumpkin seeds, and fried rosemary leaves. Serve with crudités and baguettes.
Final step:
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clothing material: 1 /3 cups, calorie: 130.5 calorie, carbohydrate: 10.5 g, protein: 7.5 g, province: 7 g, Saturated Fat: 3 g, Cholesterol: 15 mg, sodium: 93.5 mg, fiber: 1 g, sugar: 6 g
