Thanksgiving Series, Episode 3: Whipped Ricotta Dip with Cranberry Sauce
Thanksgiving Series, Episode 3: Whipped Ricotta with Homemade Cranberry Sauce. This recipe is a showstopping appetizer that comes together in no time. Creamy, airy whipped ricotta pairs beautifully with a quick, tangy cranberry sauce that’s both sweet and tart. Serve it with 34 Degrees Crisps for the perfect crunch—these delicate, crisp crackers are the ideal vessel to scoop up the rich ricotta and vibrant sauce. Plus, this dish is versatile: if cranberry isn’t your thing, you can easily swap it out for roasted veggies, honeyed figs, or a drizzle of balsamic. Effortless yet impressive, it’s a must-try for any gathering! Let’s get cookin’!
Final product!
INGREDIENTS
WHIPPED RICOTTA **adapted from Cooking In My Genes recipe
15 oz ricotta cheese, whole milk is best!
Zest and juice from half a lemon
1/4 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tbsp good olive oil
Handful of chopped walnuts - for garnishing!
1-2 tsp fresh thyme leaves, minced - for garnishing!
HOMEMADE CRANBERRY SAUCE **adapted from Delish.com recipe
1 cup granulated sugar
12 oz fresh or frozen cranberries
2 tsp finely grated orange zest
1/4 cup fresh orange juice
Pinch of kosher salt
Instructions
In a food processor or high speed blender add the ricotta, lemon juice, lemon zest, salt, pepper and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes. Spread the whipped ricotta in a shallow bowl and set aside.
In a small saucepan over low heat, combine sugar and water, stirring until sugar dissolves. Add cranberries and bring to a boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture is thickened, about 10 minutes.
Stir in orange zest, orange juice, and salt. Let cool.
Top the ricotta with the cranberry sauce and top with chopped walnuts and fresh thyme leaves. Serve with 34 Degrees crackers or crostini and enjoy!
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Whipped ricotta…. mmmmmm.
