Warm Creamy Ricotta Dip with Baked Grapes

I’m a huge fan of hot cheesy dips, especially when I’m throwing a party. I always have a selection of dips including Spicy Jalapeño and Cheese Dip, Cheesy Caprese Dip, and this fabulous warm creamy ricotta dip. A simple and delicious recipe for little bites of yumminess and a bowl full of creamy goodness. It’s really simple to make, only uses a handful of basic ingredients and can be whipped up in under 25 minutes!! Its incredibly delicious and addictive!! Serve with crackers or bread for dipping as a yummy appetiser, or keep it simple and serve as a side dish. 

This Warm Creamy Ricotta Dip recipe is a super easy and quick to make appetiser that you can serve throughout the year for all your entertaining needs. If you have friends who love ricotta, this creamy and warm ricotta dip is guaranteed to knock their socks off. Because let’s face it, who can say no to melted cheese served with crackers, veggies, and bread? Especially when it is served with baked grapes in balsamic and olive oil and topped with pistachios and fresh herbs. Grapes bring some tanginess and balances the rich creaminess, while pistachios add a nuttiness to the dish, and aromatic herbs bring deeper flavours. But honestly these baked grapes are just so juicy and sweet they canoe used for many other dishes or even on their own!!

How to Make Warm Creamy Ricotta Dip with Baked Grapes

Ingredients Needed for Creamy baked ricotta

• Ricotta cheese
• Cream cheese
• Shredded parmesan
• Herbs
• Garlic
• Chilli flakes

This dip is a mix of ricotta, cream cheese, garlic, parmesan cheese, and seasonings. All of the ingredients get stirred together and spread into a baking dish or skillet. Bake your dip until it’s hot and melted, then top with baked grapes and a sprinkling of pistachio and herbs and serve.

Ingredients Needed for Baked Grapes

• Unseeded grapes, white & black
• Extra virgin olive oil
• Balsamic vinegar
• Salt and pepper to taste

Place grapes onto a baking sheet (keep them on their little vine). Drizzle the balsamic vinegar and olive oil over the grapes, and sprinkle with fresh thyme and salt/pepper to taste. Toss and roast in the oven with the dip for 20 minutes, or until they are blistered and oozing juice.

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Helpful Tips and Tricks to make Creamy Baked Ricotta Dip

• Can I use a different cheese than parmesan? Yes, as a matter of fact I recommend trying this with shredded mozzarella (instead of Parmesan cheese) and turning it into a yummy hot mozzarella ricotta cheese dip. If you decide to do so, you can use the same amount of mozzarella.
• Can I make it ahead? Yes, you can. Simple whip everything up in a mixing bowl, place the mixture into the dish you plan on baking, cover it with stretch film, and keep it in the fridge. Bake it right before you are ready to serve to make sure that it is nice and warm.
• Can I freeze it? I wouldn’t recommend freezing this dip.
• What can I do with leftovers? I doubt that you’ll have leftovers, but if you do you can use this dip to spread on a piece of toast and top it off with baked grapes.

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Warm Creamy Ricotta Dip with Baked Grapes

Serves: 4-6 Prep Time: 5 minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 400 grams ricotta cheese
• 100 grams cream cheese, Boursin or any other of your choice 
• 2 cloves garlic, minced
• 1/3 cup grated parmesan
• 1 tsp chilli flakes
• 1/2 tsp fresh rosemary, finely chopped
• 1/2 tsp fresh thyme, finely chopped
• 1 tsp lemon zest, (optional)
• 1 serrano pepper or jalapeño, chopped (optional)
• 2 tbsp extra virgin olive oil
• 1/4 tsp black pepper
• salt to taste

For the Grapes

• 150 grams mixed grapes
• 1/2 tbsp extra virgin olive oil
• 1 tsp balsamic vinegar 
• 2-3 sprigs of thyme or rosemary
• salt and pepper to taste

For Garnishing 

• 1 tbsp pistachios or pinenuts (lightly toasted)
• thyme and rosemary

 

method

1. Preheat the oven to 210°C. 
2. In a medium sized mixing bowl, add the ricotta, cream cheese , parmesan cheese, garlic, chilli flakes, jalapeño, herbs, black pepper & olive oil. Stir to combine. Taste and adjust the seasonings.
3. Spoon the mixture into your oven safe baking dish. Bake for 20-25 minutes until slightly bubbly and golden on the edges. 

For the Grapes:

1. Preheat the oven at 210°C
2. Spread grapes onto a sheet pan. Drizzle with olive oil and balsamic. Sprinkle with salt & pepper. Lay thyme leaves/rosemary over top. Toss all together gently with your hands. Place pan in the oven and bake for 10-12 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.

Notes

1. You can place the grapes and the ricotta dip to bake in the oven at the same time.
2. You can also add 1 tsp lemon zest to the ricotta mix, it add a bit more flavour.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!