Whipped Ricotta Dip With Roasted Grapes

Inside: Recipe for a delicious whipped ricotta dip with roasted grapes. Made with seasonal ingredients, it’s a perfect party appetizer or a weekend date night meal in the fall.

Dips make great appetizers, and they’re always a crowd favorite at my parties.

They are easy to make in a big bowl when you are hosting a lot of people, and absolutely perfect for sharing. Plus, they can also look incredibly beautiful on the table when served right, and they can be easily dressed up or down depending on the occasion.

This whipped ricotta dip with roasted grapes is a yummy combination of sweet and savory and has quickly become one of my go-to party appetizers.

It looks really beautiful, so it’s great for fancier events like Thanksgiving and Christmas, or when you just want to put something more elegant on the table, but it’s simple enough to whip up for a quick weekend date-night dinner as well.

And the best part – you can prepare both the grapes and the whipped ricotta dip in advance, so all you need to do is toast some baguette slices and put the whole thing together come party day!

Make sure to check out this Sundried Tomato Feta Dip recipe as well!

How to Make This Whipped Ricotta Dip With Grapes

Ingredients You’ll Need For This Recipe

For the dip

• 9 oz ricotta cheese
• 2 tablespoons Greek yogurt
• 1 teaspoon dried garlic
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

For the roasted grapes

• 3 cups grapes
• 1 tablespoon olive oil
• Salt and pepper, to taste

To serve

• Olive oil
• 1 French baguette, crispbreads, etc.
• Balsamic glaze

Step-by-Step Guide

1. Preheat the oven to 375°F.

2. Wash your grapes and put them in a shallow baking dish. Roasting the grapes is the first step, because this part takes the longest – about 45 minutes.

3. Drizzle the grapes with oil, and grind in salt and pepper. Mix well, then roast for about 15-20 minutes, until you see the grapes start to burst and break up a little.

Once the grapes are ready, remove them from the oven and the tray and let them cool completely.

4. While the grapes are roasting, make the whipped ricotta dip.

Add the ricotta cheese, Greek yogurt, dried garlic, thyme, and salt and pepper to a food processor and blend until you get a creamy and smooth mixture. You may need to scrape the sides of your bowl a few times to get everything fully combined.

Store the dip in the fridge until you’re ready to use it.

5. When you’re ready to serve, slice the baguette at a slightly diagonal angle and toast under the broiler for a few minutes until the edges are golden.

6. Spread the ricotta dip on a serving plate and top with roasted grapes.

7. Drizzle with a bit of oil and balsamic glaze for a fancier presentation (and some more dried thyme if you like) and serve with toasted baguette slices and/or crispbreads on the side.

Important Recipe Notes

• Don’t roast the grapes for too long, or they’ll turn to mush. You want them to hold their shape and be just slightly softened.
• If not using on the same day, store the grapes and whipped ricotta in an airtight container in the fridge.
• Taste the ricotta dip before serving – you might want to adjust the salt, pepper, or garlic.
• You can use fresh thyme in this recipe, or if you don’t like thyme at all, you can swap it for fresh or dried chives/parsley.
• Make extra crostini! You ALWAYS need more bread than you think!
• This dip looks best served on a shallow platter so the grapes and glaze sit beautifully on top.

📌 Whipped Ricotta Dip With Roasted Grapes (Recipe Card)

Ingredients (Serves 6)

For the dip

• 9 oz ricotta cheese
• 2 tablespoons Greek yogurt
• 1 teaspoon dried garlic
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

For the roasted grapes

• 3 cups grapes
• 1 tablespoon olive oil
• Salt and pepper, to taste

To serve

• Olive oil
• 1 French baguette, crispbreads, etc.
• Balsamic glaze

Equipment

• Baking dish
• Food processor
• Baking sheet
• Knife and cutting board

Instructions

1. Preheat oven to 375°F.
2. Wash grapes and place them in a shallow baking dish.
3. Drizzle grapes with olive oil and season with salt and pepper.
4. Toss well and roast for 15–20 minutes, until grapes begin to burst. Remove from oven and let cool completely.
5. In a food processor, blend ricotta, Greek yogurt, dried garlic, thyme, salt, and pepper until smooth and creamy. Scrape down the sides as needed to fully incorporate. Chill until ready to serve.
6. When it’s party time, slice a baguette diagonally and toast under the broiler for a few minutes, just until the edges are golden and crisp.
7. Spread whipped ricotta onto a serving plate.
8. Top with roasted grapes, a drizzle of olive oil, and balsamic glaze, and sprinkle with extra thyme if desired.
9. Serve with toasted baguette slices or crispbreads on the side.

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