Ricotta Dip with Balsamic Roasted Grapes

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.

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. Place them in a bag and use a meat tenderizer or rolling pin to crush them.
• 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.

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.
  • Substitute the ricotta cheese with cottage cheese or full-fat Greek yogurt.
• For the honey: Use real maple syrup.
• For the toppings: Use any type of nut and fresh herb.
• For the crostinis: Buy them pre-made (they have them at Aldi!) or use pita chips or your favorite hearty cracker.

Nutrition Considerations

• To make this gluten free: The dip does not contain gluten.
  • Be sure all ingredients you choose are gluten free.
    • Use gluten free crackers instead of the crostinis or slice and toast a gluten free baguette per the directions.
• To make this vegetarian: This recipe does not contain meat.
• 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.

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

Ricotta Dip with Roasted Grapes

Print Recipe

A delicious sweet and savory appetizer that’s easy to prepare and 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

Units USM Scale 1x2x3x

• 2 pounds red grapes, halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon each coarse salt
• 1/4 teaspoon ground black pepper
• 1 (8-ounce) block Neufchatel cheese (low-fat cream cheese)
• 1 (8-ounce) tub ricotta cheese (whole milk or low-fat)
• Zest and juice of 1 large lemon
• 3–4 tablespooms honey or pure maple syrup
• 1/4 cup walnuts, crushed
• 1 tablespoon fresh thyme leaves
• 1 baguette, sliced and toasted*

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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 and juice. 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: 12g
• Sodium: 192mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 14mg