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Home » Recipes » Appetizers

Modified: Dec 14, 2022 | Categories: Appetizers

Roasted Grape and Ricotta Dip

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This recipe for roasted grape and ricotta dip is the perfect sweet and savory appetizer dip served with crostinis that will easily become a party favorite!

The ricotta is lemony and super creamy dreamy and the roasted grapes are caramelized and sweet with earthiness from the thyme and nuttiness from the walnuts.

It's nutritious, flavor-packed and totally craveable.

Overhead shot of roasted balsamic grapes and creamy lemon ricotta dip in a white dish.
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How to make roasted grape and ricotta dip

Featured Ingredients

  • Grapes: I love to use red grapes because they're beautiful and festive.
  • Olive oil: Drizzled on the grapes to help them caramelize in the oven.
  • Balsamic: For a bit of deep, rich, acidic flavor.
  • Cream cheese: For the base of the dip, mixed with ricotta.
    • Make sure it's room temp.
  • Ricotta: For the base of the dip, mixed with cream cheese.
  • Lemon: Adds brightness to the dip.
  • Honey: For added sweetness and that classic honey flavor.
  • Walnuts: Toasted, if possible, for a bit of nuttiness and crunch.
  • Thyme: Provides an earthy flavor.
  • Baguette: Sliced and toasted for dipping.

Step-by-Step Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss grapes with olive oil, balsamic vinegar, salt and black pepper.
  3. Transfer to a baking sheet and roast for 25-30 minutes, until grapes burst.
  4. Remove from oven and allow to cool.
  5. In a medium bowl, combine cream cheese, ricotta and lemon zest.
  6. Spread evenly on a serving tray.
  7. Spoon roasted grape mixture over the ricotta mixture.
  8. Top with honey, walnuts and fresh thyme.
  9. Serve with toasted crostinis.

How to make crostinis

  1. Thinly slice baguette using a sharp knife.
  2. Place on a baking sheet and drizzle with olive oil.
  3. Toast in a 350 degree oven for 8 minutes.
  4. Allow to cool.
  5. Store in an airtight container or sealed plastic bag up to 1 week.
Roasted balsamic grapes & creamy lemon ricotta dip on a baguette slice with honey being drizzled on top.

Recipe Substitutions and Alterations

  • For the grapes: Use any seedless grape. You could also try with dark sweet cherries or cranberries.
  • For the ricotta and cream cheese: Use full-fat or low fat, whichever your preference.
  • For the toppings: Use any type of nut and fresh herb.

Nutrition Considerations

  • To make this gluten free: The dip is gluten free (be sure to choose all gluten free ingredients).
    • Use gluten free crackers instead of the crostinis or slice and toast a gluten free baguette per the directions.
  • To make this nut free: Skip the walnuts. Be sure all other ingredients are nut free.
  • To make this egg free: This recipe does not contain eggs.
Close-up shot of roasted balsamic grapes & creamy lemon ricotta dip.
PIN THIS RECIPE FOR LATER!

Appetizer recipes to swoon over:

  • Grown-Up Deviled Eggs
  • Dill-Horseradish Veggie Dip
  • Cheesy Spinach, Artichoke & Bacon Horseradish Dip
  • Beet Hummus
  • Whipped Avocado White Bean Dip
Print

Roasted Grape and Ricotta Dip

Print Recipe

A delicious savory appetizer that's easy to prepare & will be a party favorite during the holidays!

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 16 Servings 1x
  • Category: Appetizer, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 pounds red grapes, halved
  • 2  olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon each coarse salt and ground black pepper
  • 1 (8-ounce) block Neufchatel cheese (low fat cream cheese)
  • 1 (8-ounce) tub ricotta cheese
  • Zest of 1 large lemon
  • 2 tablespooms honey
  • ¼ cup chopped walnuts
  • 2 tablespoons fresh thyme leaves
  • 1 baguette, sliced and toasted*

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, toss grapes with olive oil, balsamic vinegar, salt and black pepper. Transfer to a baking sheet and roast for 25-30 minutes, until grapes burst. Remove from oven and allow to cool.
  3. In a medium bowl, combine cream cheese, ricotta and lemon zest. Spread evenly on a serving tray. Spoon roasted grape mixture over the ricotta mixture. Top with honey, walnuts and fresh thyme.
  4. Serve with toasted crostinis.

Notes

Cooking Tip: To make crostinis, thinly slice baguette using a sharp knife. Place on a baking sheet, drizzle with olive oil and toast in a 350 degree oven for 8 minutes. Allow to cool.

Nutrition

  • Serving Size: 1/16 of recipe
  • Calories: 168
  • Sugar: 12 g
  • Sodium: 192 mg
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 14 mg

Keywords: baked, easy, simple, holiday, seasonal, party recipe, entertaining

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Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can't wait to see your creation!


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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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