Dairy Dips: Blueberry Ricotta Dip
Creamy, lightly sweet, and bursting with fresh flavor, this layered blueberry ricotta dairy dip brings a vibrant twist to your next “charcut-dairy” board. A cloud-like layer of whipped ricotta serves as the base, topped with a fresh blueberry compote infused with orange zest, basil, and maple syrup. The combination creates the perfect balance of creamy, sweet, and savory flavors while adding a beautiful pop of color to your spread. Pair it with crostini, crackers, fresh fruit, vegetables, and your favorite cheeses for an easy entertaining addition that is as stunning as it is delicious.
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PREP TIME: 10 minutes
COOK TIME: 10 minutes
COOL TIME: 35 minutes
SERVINGS: 8-10
TOTAL TIME: 35 minutes
Ingredients
16 oz ricotta cheese
1 ½ c blueberries
Zest of ½ small orange
Juice of ½ small orange
2 ½ tbsp maple syrup
3 basil leaves, thinly chopped
1 tsp cornstarch
2 tsp cold water
Notes
For best results, drain the ricotta before whipping to remove excess liquid. This will help create a thick, creamy dip and prevent a watery consistency. I prefer to let mine drain for at least 24 hours to remove as much liquid as possible.
Perfect for: 8–10 guests as part of a grazing board or 4–6 guests if served as a featured appetizer with crostini.
Make Ahead Tip: The blueberry compote can be prepared up to 2 days in advance and stored in the refrigerator. Assemble the dip just before serving for the freshest presentation.
Source of recipe: Sharniquia White, MS, RDN, LDN
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Blueberry Ricotta Dairy Dip Instructions
Using a food processor or hand mixer, whip the ricotta until smooth and thick. If needed, drain excess liquid from the ricotta before whipping.
To make the blueberry compote, add blueberries, orange zest, orange juice, maple syrup, and basil to a saucepan. Cook over medium heat until the blueberries soften and the mixture begins to bubble.
In a small bowl, whisk together the cornstarch and cold water. Stir into the blueberry mixture.
Continue cooking for 1–2 minutes, or until the compote thickens slightly.
Remove from the heat and allow the compote to cool completely.
Spread the whipped ricotta into a shallow serving bowl or dish. Spoon the cooled blueberry compote over the top, creating an even layer.
Serve immediately or refrigerate until ready to serve