Easy Cranberry Whipped Ricotta Dip
Making whipped ricotta with cranberries and pistachios is a simple yet impressive way to share a tasty appetizer with friends and family this holiday season.
You’ll love the way the flavors of this cranberry whipped ricotta dip pair together so well. Bright citrus, tangy cranberry sauce, and creamy ricotta are perfect for serving with crackers, baguette slices, and more.
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When the holidays roll around, you need easy recipes that taste (and look) amazing, but don’t take all day to prepare.
But you also want the food to feel approachable–not super frou-frou or fancy, but more elevated than everyday.
That’s where this cranberry whipped ricotta dip comes in!
If you’ve ever had whipped ricotta, you know it’s a light, creamy spread that pairs well with fruit, crackers, bread, and more.
And when you add a bit of citrus, some olive oil, tangy cranberries, and crunchy pistachios? It’s a crowd-pleasing and impressive appetizer that’s festive and delicious!
Best of all, you only need a few ingredients to whip this up, so it’s a great way to simplify your holiday prep without skimping on flavor.
Whipped Ricotta with Cranberries and Pistachios
I’m a big fan of all things cranberry during the fall and winter.
In addition to making loads of sweets, like my cream cheese cranberry bread, cranberry orange cookies, and no-bake cranberry pie, I’ve started incorporating the flavor in other courses as well.
After making cranberry Boursin dip, cranberry orange cream cheese dip, and cranberry pecan dip, I knew I wanted to make a ricotta version.
This whipped ricotta spread with cranberries is a fantastic appetizer for Thanksgiving or Christmas, and it’s heavenly spread onto a baguette slice, pita wedge, or buttery cracker.
And just look at how pretty it is! A great way to dress up your holiday table with minimal effort.
How to Make Cranberry Whipped Ricotta Dip
It’s really easy to make this holiday appetizer.
Find the full printable recipe available below
Whip the ricotta. First, you’ll combine whole milk ricotta cheese, lemon zest, and lemon juice in the bowl of a small food processor.
Pulse those together until the mixture is creamy and smooth.
Assemble. Then, you’ll spread the whipped ricotta into a dip bowl. Sprinkle it with some salt and pepper, then drizzle olive oil over the surface.
Spoon cranberry sauce (or cranberry chutney) over the ricotta, then sprinkle some chopped pistachio nuts over the top.
Pair with dippers. Then, you’ll grab whatever dippers you’re planning on serving alongside the spread, such as pita wedges, crackers, or baguette slices.
Then it’s ready to serve to your guests!
Notes and Adaptations:
- If you’re making this ahead of time, I recommend waiting to dress the ricotta with oil and cranberries until just before serving.
- If you don’t have a food processor, you can use an electric hand mixer and beat everything together until creamy.
- Whole milk ricotta yields the best texture with this dip.
- I highly recommend using homemade whole berry cranberry sauce. If you prefer a store-bought cranberry sauce, I recommend using this one for really nice flavor.
Recommended Equipment:
Cranberry Ricotta Dip
Ingredients
- 1 cup whole milk ricotta cheese
- zest of one lemon
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons olive oil
- salt and pepper (to taste)
- 1/4 – 1/2 cup cranberry sauce (or cranberry chutney)
- 2 tablespoons chopped salted pistachios
Instructions
- Combine ricotta cheese, lemon zest, and lemon juice in a small food processor (or a small mixing bowl with an electric mixer). Whip together until smooth and creamy.
- Transfer mixture to a dip bowl, then drizzle olive oil over the ricotta mixture.
- Sprinkle with salt and pepper, if desired.
- Spoon cranberry sauce (or chutney) over the top of the ricotta mixture, then sprinkle chopped pistachios on top.
- Serve and enjoy!
Notes
- Serve dip with sliced baguette, crackers, pita bread, or crostini.
- If making ahead of time, I recommend waiting until just before serving to add the olive oil, cranberry sauce, and pistachios.
- Leftovers should be refrigerated.
Equipment
Nutrition
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