This whipped ricotta dip is perfect for fall and Thanksgiving Day! Beat the ricotta with cottage cheese to lighten it up and add some protein. Then it’s topped with roasted sweet potato, balsamic-glazed blueberries and pumpkin seeds.
Fall Whipped Ricotta Dip
This airy, 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 flavor, and can be blended for a smooth texture. If you want more ways to sneak cottage cheese into your dishes, check out mine cottage cheese recipesand i have more appetizer recipes here
Why you’ll love this Fall Whipped Ricotta Dip recipe
I love this fall dip because it’s so pretty, with all the flavors of fall, and it even has a little extra protein. It will look great on your holiday table next to a sausage board and your loved one vegetable tray.
- Go ahead: You can prepare most of the components the day before serving, saving time and reducing last-minute stress.
- High in protein: Cottage cheese is my secret ingredient for a protein boost. One serving contains 7.5 grams, making it nutritious and balanced light breakfast or appetizer when eaten with vegetables.
- Dietary restrictions: Suitable for weight watchers, vegetarian, gluten free, high protein.
If you make this healthy whipped ricotta dip recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!
Ingredients for Whipped Ricotta Dip
The toppings for this simple whipped ricotta dip provide a nice combination of textures and flavors. The recipe card below has the exact measurements.
- Rosemary Oil: Cooking rosemary in olive oil infuses the oil with the aromatic herb and sears the leaves, which creates a beautiful presentation.
- Sweet Potato: Finely chopped baked sweet potatoes add texture and fiber.
- Scents: Shallot and garlic
- Dried blueberries for sweetness
- Balsamic vinegar simmer until reduced to a syrupy consistency.
- Partially Skimmed Ricotta Cheese: Blitzing the ricotta in a food processor makes it smoother and creamier.
- 2% cottage cheese boosts protein with fewer calories. Good culture it’s my favorite.
- Pumpkin seedsalso called pepitas, add a bit of crunch.
How to make whipped ricotta dip
Make this fall whipped ricotta dip, including rosemary butter and balsamic cranberries, the day before your event. Wait for the potatoes to bake and add the other toppings until about an hour before serving. Scroll to the bottom for printing instructions.
Start by making the rosemary oil: Heat the olive oil in a small saucepan over medium heat and add the rosemary for a few minutes. Remove the sprigs from the oil and place them on a paper towel.
Bake the sweet potatoes: Toss the sweet potatoes with a little rosemary oil, salt and pepper. Bake at 425°F for 15 to 20 minutes.
Make Balsamic Glazed Blueberries: Sauté the shallots in the remaining rosemary oil over medium-low. Add the cranberries and balsamic and simmer over low heat until the vinegar is reduced to a syrupy consistency.
Make the whipped ricotta: Add the ricotta, cottage cheese, garlic, water, salt and pepper to a food processor and blend until smooth.
Finally, assemble the dip: Transfer the whipped ricotta cheese to a shallow dish and top with roasted sweet potatoes, cranberries, pumpkin seeds and fried rosemary leaves. Serve with the crudités.
Variations
- Sweet potato: Substitute butternut squash.
- Shallot: Use red onion.
- Dried fruits: Replace the blueberries with dried cherries.
- cheese: Feel free to use full-fat ricotta or cottage cheese if you prefer.
- garlic: If you don’t have fresh garlic, use garlic powder.
- seeds: Swap pumpkin seeds for pistachios or pecans.
What sweets to serve with whipped ricotta dip
Serve this whipped ricotta dip with the crudités. For a taste of fall color, I used raw golden beets thinly sliced ​​with mandolin, endive, raw cauliflower and carrots. You can also dip crusty bread, toasted baguettes, crackers or pita chips into it.
Storage
This savory whipped ricotta dip will last 4 days in the fridge.
More dip recipes you’ll love
Production: 12 portions
Serving Size: 1 /3 cup
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Preheat oven to 425°F and prepare a baking sheet with parchment paper.
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Heat oil in a small saucepan over medium heat and add the rosemary when hot. The rosemary will sizzle until it finishes cooking, about 2-3 minutes. Remove the rosemary from the oil and set aside on a paper towel-lined tray. Keep the pan of rosemary oil inside.
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Toss sweet potato in 1 tablespoon rosemary oil, ¼ teaspoon salt, and freshly cracked pepper. Bake until caramelized and tender, 15 to 20 minutes.
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In the same reserved pot with the remaining rosemary oil, sauté the shallots over medium-low until fragrant; 3-4 minutes. Add blueberries and balsamic; reduce heat and simmer until balsamic is reduced to a syrupy consistency, 7-10 minutes.
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Make whipped ricotta: Add ricotta cheese, cottage cheese, garlic, 1 tablespoon water, ½ teaspoon salt, and freshly cracked pepper to a food processor. Blend until fluffy and smooth.
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Transfer the whipped ricotta to a shallow dish and top with roasted sweet potatoes, blueberries, pumpkin seeds and fried rosemary leaves. Serve with crudités and baguettes.
Last step:
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Serving: 1 /3 cup, Calories: 130.5 kcal, Carbohydrates: 10.5 g, Protein: 7.5 g, fats: 7 g, Saturated Fats: 3 g, Cholesterol: 15 mg, sodium: 93.5 mg, Fibers: 1 g, sugar: 6 g
