In a blender or large food processor, combine 1 cup of whole milk ricotta, 4 ounces of room temperature cream cheese, 2 tablespoons of honey, the juice of half a small lemon, and a pinch of salt. Blend on high for about 1-2 minutes, or until the mixture becomes completely smooth and creamy.

Transfer the mixture into a medium bowl and cover it with plastic wrap. Place the bowl in the refrigerator for at least 30 minutes.

While the dip chills, finely chop 1/3 cup of dried cranberries and mince 1 tablespoon of fresh rosemary.

After chilling, gently scoop the ricotta dip into a serving bowl and create soft swirls on the surface.

Drizzle 2-3 tablespoons of balsamic glaze evenly over the top of the dip. Scatter the freshly chopped cranberries and rosemary.

Allow the assembled dip to sit at room temperature for about 15 minutes before serving.