If there’s something I am always on the lookout for, it’s low-effort but high-impact dishes for entertaining. I love serving something homemade that feels a little unique and special. But just because it looks beautiful on the plate, it doesn’t mean that it was complicated or time consuming to make. This Whipped Ricotta Dip with Roasted Balsamic Cherries is a perfect quick yet impressive starter! You can serve this delicious dip at almost any kind of gathering.

Whether it’s a girls night with a bottle of rosé, New Years Eve cocktail party, casual backyard BBQ, or even a cozy Valentine’s date night, this dip is right at home. It’s simple, elegant and incredibly adaptable. Serve this whipped ricotta dip alongside some crusty bread, add a spritzy drink and you’ve got a winning combination!

You could absolutely keep it minimal with a drizzle of honey and a scattering of chilli flakes. Maybe even some chopped pistachios or a swirl of homemade pesto. If you feel like leaning a little more savoury, roasted or fresh tomatoes would work really well too. You can also serve it as part of a charcuterie board, or with fresh vegetables like carrot, celery and capsicum.

This time I chose to top this whipped ricotta dip with roasted balsamic cherries. Their flavour seems to intensify with some time in the oven, making them even more beautiful. The combination of balsamic vinegar and rosemary keeps them in savoury territory, without tipping into dessert. To me, cherries just scream Aussie summer, and they have been particularly beautiful and delicious this year!

I can get a little iffy about the texture of ricotta sometimes, but whipping it in a food processor completely transforms it. The result is a dip that’s incredibly creamy and smooth. Be sure to choose a full fat, whole milk ricotta at the store. Pressed or dry styles can turn grainy, and low-fat versions don’t whip up as well. Every brand is a slightly different, so you may need to adjust the ratios slightly to get the perfect consistency.

I also add a small amount of cream cheese for extra richness and stability. Honey, salt and pepper help to balance out the flavour. It all whizzes up in just a couple of minutes, and the dip can be made ahead and stored in the fridge, ready to plate up as your guests arrive. The roasted cherries are also best made a little in advance, so they have time to cool slightly before being spooned over the ricotta.

I like to serve this on a flat plate with sides rather than in a bowl, because surface area is your friend here. It gives you maximum space to spread out the toppings and makes it much easier to scoop up with bread. Spoon the dip into a mound in the centre of the plate, then gently push it out towards the edges with the back of a spoon. Don’t be shy with making lots of swoops and divots in the surface of the dip! They create little pockets for the cherries to settle into and make the whole thing look even more inviting.

Trust me, this is one of those recipes people will definitely be asking for! Whether you’re hosting friends, pulling together a last minute grazing board or planning a cozy night in, this dip fits right in and always delivers.

Related Post: Crumbed Feta with Roasted Grapes and Honey

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Whipped Ricotta Dip with Balsamic Roasted Cherries

This whipped ricotta dip is creamy, easy and perfect for entertaining. Top with balsamic roasted for a stunning appetiser or starter to share!

Course Appetizer, Side Dish

Keyword Side Dish, Summer, Vegetarian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

Roasted Cherries

• 350 g pitted cherries
• 1 large sprig fresh rosemary
• 1 tablespoon raw sugar
• Pinch salt
• 1 tablespoons balsamic vinegar

Whipped Ricotta Dip

• 375 g smooth whole milk ricotta
• 112 g cream cheese
• 2-3 tablespoons honey
• Salt and pepper

To serve

• 1 baguette
• Olive oil
• Salt
• 1 tablespoon caramelised balsamic vinegar or pomegranate molasses
• Extra fresh rosemary or thyme
• Chopped pistachios, optional

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with non-stick baking paper.
2. Slice the pitted cherries in half and place in an even layer on the baking tray. Use your fingers to slide the rosemary leaves off the stem and scatter the leaves over the cherries, along with raw sugar and salt. Drizzle with the balsamic and roughly toss the cherries to coat. Bake for 20-25 minutes, checking at the halfway point and giving the cherries a stir to cook evenly. Allow to cool.
3. To make the whipped ricotta, place the ricotta, cream cheese, honey, salt and pepper into the bowl of a food processor and pulse until completely smooth. Taste and adjust for seasoning, adding a little more honey, salt or pepper if desired. This can be stored in a glass container in the fridge until ready to serve.
4. To make the crusty bread, thinly slice the baguette (2-3cm slices) and place in an even layer on a baking tray. Drizzle with olive oil and sprinkle with salt. Cook for 10 minutes until golden and crisp. You could also use an air fryer or BBQ plate.
5. To serve, place large spoonfuls of the whipped ricotta into the centre of a medium flat plate. Use the back of a spoon to swirl out towards the edges, creating ridges and swoops in the dip. Spoon the cherries on top of the ricotta. Spoon over a tablespoon of caramelised balsamic vinegar or pomegranate molasses and add some extra fresh herbs and pistachios if desired. Serve straight away with crusty bread.