Light Meals, Snacks

Whipped Ricotta, Roasted Grape & Salted Almond Dip

This was my favourite nibble to serve over the festive season – but honestly, it would be delicious at any time of year.

It's fairly easy to buy or make your own plant-based ricotta these days, but if you prefer, a shop-bought almond cream cheese such as Nush will work like a charm too. Of course, those of you who eat dairy can use regular, high-quality ricotta instead.

This dip can be served on crostini, with bread or toasts on the side, or with crackers – and why not, when there are so many lovely ones to choose from?



For the roasted grapes

250g red or black grapes

1 tbsp light oil, such as groundnut

Good pinch of sea salt

Freshly ground black pepper

For the ricotta spread

250g ricotta or ricotta-style cheese

1 small clove garlic, finely grated

Zest of ½ lemon

1 tbsp extra virgin olive oil

½ tsp sea salt

Good grinding of fresh black pepper

To serve

Roasted salted or regular Marcona almonds, roughly chopped

2-3 springs fresh thyme, leaves picked

Zest of ½ lemon

1 tbsp olive oil

Crostini, flatbreads, crackers or bread


  1. Preheat the oven to 200°C/fan 180°C/Gas 6, and line a baking tray with greaseproof paper.
  2. Place the grapes on the prepared baking tray, drizzle with the oil, and sprinkle over some salt and pepper.
  3. Rub to coat, and roast for 15-20 mins, or until the grapes have started to release their juices, burst a little, and turn nice and jammy. Remove from the oven and set aside.
  4. Meanwhile, add the ingredients for the ricotta spread to a bowl, and whip until combined.
  5. To serve, spread the ricotta onto a platter, top with the roasted grapes, and scatter over the chopped almonds, thyme leaves and lemon zest. Finish with a drizzle of extra virgin olive oil, and serve with your choice of bread or crackers on the side.
  6. Alternatively, spread the ricotta onto individual breads, and divide the toppings between each one.

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