Aside from the gorgeous weather, summer is an exciting time because of all of the delicious fruit that is in season. Allow me to introduce you to the perfect snack, Strawberry & Peach Ricotta Dip. Whether you’re hanging poolside, dangling your toes off the dock, or enjoying a beautiful moment on the patio, this tofu-based whipped ricotta dip topped with grilled strawberries and peaches is the perfect dish to dive into.

I live in Ontario, so from about June to September, we get some delicious summery produce like strawberries and peaches. I love this time and typically have these deliciously fresh fruits rotated in the fridge throughout these months. Loving both strawberries and peaches, I thought it would be super tasty to have this delicious pair grilled and resting on top of a delicious dip as a summer snack. Tofu ricotta is so versatile and makes this the perfect base for the recipe while giving this dip a protein boost. To bring this recipe to the next level, I like to add some fresh basil and a generous drizzle of balsamic glaze to balance of the flavours perfectly. Just serve this dish with toasted baguette slices for a summer appetizer that’s equal parts elegant and effortless.
Why You’ll Love This Recipe:
- Quick to make – a quick blend & grill and you’re ready to go.
- Seasonally fresh – made with perfectly ripe strawberries and peaches.
- Party friendly – bring it to your next summer hang!
- Protein-packed – made with tofu to keep you fuelled.
Strawberry & Peach Ricotta Dip: Everything You Need
1. Fresh Fruit
This recipe is made with fresh strawberries and peaches, but you could use any fruit combo that you love. I just happen to love how these two taste together and find they complement the savoury tofu and balsamic glaze so well!
2. Tofu
The other major component for this recipe is the tofu for the ricotta dip. Use a soft or medium tofu to be blended in a food processor to make the perfect creamy dip.
3. Something to Dip
Use freshly toasted baguette slices or warmed pita slices to dip into this delicious spread.
Ingredients
Fresh Fruit:
- 1 cups fresh strawberries, diced
- 3 fresh peaches, sliced
- 1 tbsp of olive oil
- 1 tbsp of maple syrup
Tofu Ricotta:
- 1 block soft tofu
- 3-4 garlic cloves, minced
- 2 tbsp nutritional yeast
- 4 tbsp lemon juice
- 1 tsp miso paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (plus more to taste)
Topping:
- Balsamic glaze
- Fresh basil leave
- Optional: Add nuts and seeds like walnuts for an extra crunch.
Strawberry & Peach Ricotta Dip: The Process
Instructions:
Prepare Tofu Ricotta
- Add the tofu and remaining ingredients to a food processor or blender and blend until a creamy texture is achieved.
Prep Fruit
- Add peach slices to a small mixing bowl and add 1 tbsp of maple syrup and 1 tbsp of olive oil and mix.
- Heat a grilling skillet on medium heat, and add the peach slices. Let sit for 7-10 minutes until golden brown on the bottom, flip, and cook the other side for another 7-10 minutes. Remove from heat
- Add strawberries to the hot pan and cook for 2-3 minutes until warmed and softened.
Assemble
- Add tofu ricotta dip to a bowl and top with grilled strawberries and peaches.
- Add a drizzle of balsamic glaze and fresh basil leaves.



Tips and Tricks
The softer the tofu, the creamier the texture will be for the tip. You can absolutely use firm tofu if thats what you have, but note that the texture will be a thicker consistency.
Storage Tips
- Best served fresh.
- Leftover ricotta can be stored in an airtight container in the fridge for 4–5 days.
- Assemble just before serving to prevent the fruit from weeping or softening too much.

Final Thoughts
This Strawberry and Peach Ricotta Dip is one of those recipes that feels special without the stress. A dish that’s not only creamy and fresh but also bursting with summer flavour thanks to the juicy grilled peaches and strawberries. It’s the kind of dish that’s both perfect for a laid-back picnic blanket or among other apps at a summer dinner party. Grab some baguette slices or pita chips and place them next to this delicious dip for a drool-worthy centrepiece at any grazing table; it’s bound to impress.
I hope you get a chance to try this dreamy and delicious Strawberry & Peach Ricotta Dip! This recipe is perfect if you’re looking for a snack, or a deliciously, stunning crowd-pleasing app for a summer gathering. This dip will definitely satisfy your taste buds. If you make it, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes!

Strawberry & Peach Ricotta Dip
Print Recipe Pin RecipeIngredients
Fresh Fruit:
- 1 cup fresh strawberries, diced
- 3 fresh peaches, sliced
- 1 tbsp olive oil
- 1 tbsp maple syrup
Tofu Ricotta:
- 300 g soft tofu, 1 block
- 2 tbsp nutritional yeast
- 4 tbsp lemon juice
- 1 tsp miso paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt, plus more to taste
Toppings:
- Balsamic glaze
- Fresh basil leaves
Instructions
Prepare Tofu Ricotta
- Add the tofu and remaining ingredients to a food processor or blender and blend until a creamy texture is achieved.
Prep Fruit
- Add peach slices to a small mixing bowl and add 1 tbsp of maple syrup and 1 tbsp of olive oil and mix.
- Heat a grilling skillet on medium heat, and add the peach slices. Let sit for 7-10 minutes until golden brown on the bottom, flip, and cook the other side for another 7-10 minutes. Remove from heat
- Add strawberries to the hot pan and cook for 2-3 minutes until warmed and softened.
Assemble
- Add tofu ricotta dip to a bowl and top with grilled strawberries and peaches.
- Add a drizzle of balsamic glaze and fresh basil leaves.

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