Name: Whipped Ricotta Dip with Roasted California Grapes
Prep time: 10 min
Cook time: 20 min
Total time: 24 min
Ingredients: 1 lb California grapes (about 2-3 cups); 1/4 cup olive oil; 2 tablespoons balsamic vinegar; Garnish: thyme, honey; 16 ounces full fat ricotta cheese; 2 tablespoons olive oil; 1 clove garlic; 1 teaspoon fresh thyme; Salt; Pepper

This post is sponsored by California Grapes. All thoughts and opinions are my own.

We just moved over the summer from New York City to the suburbs of New York.

After 13 years in the city, I’ve got to be honest: I miss it. A lot. Much more than I ever thought I would too!

I miss the liveliness. I miss the parks and the endless things to do. And I miss walking everywhere.

But one thing I’m super excited to do that I couldn’t do in the city: host friends and family.

As much as I loved NYC, my apartment was way too small to enjoyably have people over for holidays, get togethers, or just for brunch.

This fall, I can’t wait to have family and friends over for the holidays and just to hang. As a dietitian who loves to cook, I’ve been waiting for this!

I love to create basic but elevated dishes for guests. Things are sure to please a crowd and are also a little exciting.

And that’s where this Whipped Ricotta Dip with Roasted California Grapes come in.

If you’ve never roasted California grapes before, this is the perfect place to start. Roasting grapes brings out their inherent sweetness and makes them so incredibly delicious.

When California grapes are roasted, they burst slightly and adapt a soft, almost jelly-like texture.

Simply put, they’re amazing.

Not to mention, grapes contain so many different nutrients. As a heart healthy food, they’re a good source of vitamin K, which promotes heart health.

Grapes also contain 7% of the recommended daily value for potassium and have beneficial polyphenols that also contribute to heart health.

The roasted grapes go perfectly on top of the whipped ricotta too.

Ricotta cheese is such an amazing vessel – it’s savory and creamy, but also neutral enough that almost anything can be added to it.

In this recipe, the ricotta is whipped with olive oil, garlic, a little thyme, salt, and pepper.

That plus the roasted California grapes truly makes the best savory and sweet combination.

Serve this dish as an appetizer to guests with some crostini. I know everyone will love it!

(To make crostini, you can slice a baguette into thin slices and toast in the oven on 450 F for about 10 minutes).

Roast the grapes

Preheat the oven to 400 F.

Add grapes to a large baking sheet. Drizzle with olive oil and balsamic vinegar, tossing to coat all the grapes, making sure they’re in an even layer on the baking sheet.

Roast the grapes in the preheated oven for about 20 minutes, until they burst and are fragrant. Set aside and let cool.

Prepare the ricotta

While the grapes roast, prepare the whipped ricotta. To a food processor or blender, add all ingredients and blend until smooth.

Top whipped ricotta

Spoon and spread the whipped ricotta onto a large plate. Top with the roasted grapes. Optional: add a small drizzle of honey and a few sprigs of thyme to garnish.

Toast the crostini

Toast the crostini in the oven for 10 min until browned and crispy.

Serve

Serve with crostini to dip.

Notes:

Crostini: To make crostini, you can slice a baguette into thin slices and toast in the oven on 450 F for about 10 minutes.
Coleslaw: Make your own or use a store-bought version. If you’re making your own, try simply mixing thinly chopped cabbage (or a coleslaw mix) with mayo, a little sugar, a little vinegar, salt, and pepper.
Make ahead: Prepare the whipped ricotta and roast the grapes. Before serving, assemble the dip. The crostini can also be prepared ahead of time.
Storage: This dip is best served right after preparing. If storing it, store it in an airtight container in the fridge for up to 4 days.

Course: Appetizer, Dips