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Holiday cranberry whipped ricotta dip topped with chopped pistachios, served in a white bowl along with bread dippers.

Cranberry Ricotta Dip

Chrysti Benner
Whipped lemon ricotta pairs with cranberry sauce and pistachios to make a delicious dip or spread that's perfect for your holiday table.
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Prep Time 10 minutes
Course Appetizer
Cuisine American
Servings 6 Servings
Calories 126 kcal

Equipment

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.

Nutrition

Serving: 1gCalories: 126kcalCarbohydrates: 7gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 21mgSodium: 35mgPotassium: 75mgFiber: 0.4gSugar: 4gVitamin A: 199IUVitamin C: 1mgCalcium: 89mgIron: 0.3mg
Keyword christmas ricotta dip, cranberry pistachio whipped ricotta spread, cranberry ricotta dip, cranberry whipped ricotta dip, holiday ricotta dip, thanksgiving ricotta dip, whipped ricotta with cranberries, whipped ricotta with cranberries and pistachios
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