This whipped ricotta dip is perfect for the fall and Thanksgiving! The ricotta is whipped with cottage cheese to lighten it and add a bit of protein. Then, it’s topped with roasted sweet potato, balsamic-glazed cranberries, and pumpkin seeds.
Autumn Whipped Ricotta Dip
This airy, creamy Autumn Whipped Ricotta Dip will be a hit at your next gathering. The toppings elevate the dip, taking it from basic to party-worthy. Cottage cheese is one of my favorite ingredients since it adds protein, has a neutral taste, and can be blended for a smooth texture. If you want more ways to sneak cottage cheese into your dishes, check out my cottage cheese recipes, and I have more appetizer recipes here.
Why You’ll Love This Autumn Whipped Ricotta Dip Recipe
I love this autumn dip because it’s so pretty, with all the flavors of fall and it even has some extra protein. It will look great on your holiday table next to a charcuterie board and your favorite veggie tray.
- Make Ahead: You can make most of the components the day before serving it, saving you time and reducing last-minute stress.
- High-Protein: Cottage cheese is my secret ingredient for increasing protein. One serving has 7.5 grams, making it a nutritious and balanced snack or appetizer when eaten with veggies.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-protein.
If you make this healthy whipped ricotta dip recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
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Whipped Ricotta Dip Ingredients
The toppings for this simple whipped ricotta dip provide a nice mix of textures and flavors. The recipe card below contains the exact measurements.
- Rosemary Oil: Cooking rosemary in olive oil infuses the oil with the fragrant herb and fries the leaves, which makes for a pretty presentation.
- Sweet Potato: Finely-diced roasted sweet potatoes add texture and fiber.
- Aromatics: Shallots and garlic
- Dried Cranberries for sweetness
- Balsamic Vinegar simmers until it’s reduced to a syrupy consistency.
- Part-Skim Ricotta Cheese: Whipping ricotta in a food processor makes it smoother and creamier.
- 2% Cottage Cheese increases the protein with fewer calories. Good Culture is my favorite.
- Pumpkin Seeds, also called pepitas, add a little crunch.
How to Make Whipped Ricotta Dip
Make this autumn whipped ricotta dip, including the rosemary oil and balsamic cranberries, the day before your event. Wait to roast the potatoes and add the other toppings until an hour or so before serving. Scroll to the bottom for printable 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.
Roast the Sweet Potatoes: Toss the sweet potatoes with the some of the rosemary oil, salt, and black pepper. Bake at 425°F for 15 to 20 minutes.
Make the Balsamic Glazed Cranberries: Saute the shallots in the remaining rosemary oil on medium-low. Add the cranberries and balsamic, and simmer on low until the vinegar reduces 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 it with roasted sweet potatoes, cranberries, pumpkin seeds, and fried rosemary leaves. Serve with crudites.
Variations
- Sweet Potato: Substitute butternut squash.
- Shallot: Use red onion.
- Dried Fruit: Replace cranberries 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 with pistachios or pecans.
What Dippers to Serve with Whipped Ricotta Dip
Serve this whipped ricotta dip with crudites. For a fall color palate, I used raw golden beets thinly sliced with a mandolin, endive, raw cauliflower, and carrots. You could also dip crusty bread, toasted baquette, crackers or pita chips in it.
Storage
This savory whipped ricotta dip will last 4 days in the refrigerator.
More Dip Recipes You’ll Love
Yield: 12 servings
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 rosemary once hot. Rosemary will sizzle until it is finished cooking, about 2-3 minutes. Remove rosemary from oil & reserve on a paper towel lined dish. Save the pan with rosemary oil inside.
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Toss sweet potato in 1 tablespoon of the rosemary oil, ¼ teaspoon salt & fresh cracked black pepper. Roast until caramelized and tender, 15 to 20 minutes.
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In the same reserved saucepan with remaining rosemary oil, saute shallot on medium-low until aromatic; 3-4 minutes. Add cranberries & balsamic; lower heat & simmer until balsamic reduces 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 & fresh cracked black pepper to a food processor. Blend until airy & smooth.
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Transfer whipped ricotta to a shallow dish & top with roasted sweet potatoes, cranberries, pumpkin seeds & fried rosemary leaves. Serve with crudites and baguette.
Last Step:
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Serving: 1 /3 cup, Calories: 130.5 kcal, Carbohydrates: 10.5 g, Protein: 7.5 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 93.5 mg, Fiber: 1 g, Sugar: 6 g