Air Fryer Charred Radicchio and Crispy Prosciutto Dip

Name: Air Fryer Charred Radicchio and Crispy Prosciutto Dip
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 head (about 10 oz) (280 g) radicchio, red or Treviso variety, cleaned, quartered lengthwise, cored, cut into 1-inch (2.5 cm) pieces; 4 slices (about 2 oz) (60 g) prosciutto slices, roughly chopped into ½-inch (1.3 cm) pieces; 6 oz (170 g) cream cheese, full-fat, at room temperature, softened; 3 tablespoons (25 g) Parmigiano-Reggiano cheese, finely grated; 2 tablespoons (30 ml) balsamic vinegar; 2 tablespoons (30 ml) extra-virgin olive oil; 2 cloves (10 g) garlic, fresh, minced; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) black pepper, freshly ground; ⅛ teaspoon (0.6 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A warm, creamy dip featuring charred radicchio with its natural bitterness balanced by tangy cream cheese and rich, crispy prosciutto. The air fryer brings out the radicchio's sweet caramelized notes while crisping the prosciutto in minutes. Serve with crostini, crackers, or fresh vegetables.

Prep: 12 min
Cook: 18 min
Wait: 5 min
Total: 35 min
Makes: About 1½ cups (360 ml) dip, serves 6 as an appetizer

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Steps

Before you start

Preheat air fryer to 375°F (190°C) for 3 minutes
Have cream cheese at room temperature for smooth mixing
Prep all ingredients before air frying begins

1
Crisp the prosciutto
- Heat a small skillet over medium-high heat.
- Add the chopped prosciutto and cook, stirring occasionally, for 3–4 minutes, until the edges are crispy and most of the fat has rendered.
- The pieces should be golden brown and fragile.
- Transfer to a paper towel–lined plate to cool and drain.
- Reserve the rendered fat in the skillet.
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Ready when: Prosciutto is crispy and golden brown; edges are curled and fragrant
Tip: Don't overcrowd the pan; the prosciutto must be in a single layer to crisp properly. If it steams instead of frying, the dip will be greasy.
2
Air fry the radicchioOven 375°F / 190°C
- Toss the radicchio pieces with 1 tablespoon (15 ml) of the reserved prosciutto fat and ½ tablespoon (7.5 ml) of the olive oil, plus a pinch of salt and pepper.
- Spread in a single layer in the air fryer basket.
- Air fry at 375°F (190°C) for 12–14 minutes, shaking the basket halfway through, until the radicchio is deeply charred and tender.
- Some leaves should be blackened at the edges.
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Ready when: Radicchio is deeply caramelized with charred edges; leaves collapse easily when pierced
Tip: Don't skip shaking the basket; uneven air circulation will leave some pieces pale. The black spots are flavor, not burning.
3
Build the dip base
- While the radicchio cooks, place the softened cream cheese and minced garlic in a medium mixing bowl.
- Stir with a wooden spoon or spatula until the garlic is evenly distributed and no cream cheese lumps remain.
- Add the grated Parmigiano-Reggiano and mix until smooth.
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Ready when: Cream cheese is smooth and homogeneous; no lumps visible
Tip: If the cream cheese is cold, it will be hard to mix and lumpy. Let it sit on the counter for at least 30 minutes before starting this recipe.
4
Fold in charred radicchio
- Remove the radicchio from the air fryer basket and let it cool for 2 minutes.
- Add it to the cream cheese mixture and gently fold together with a spatula until evenly distributed.
- The radicchio will begin to break down slightly, which is fine—it creates a chunky texture.
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Ready when: Radicchio is evenly distributed throughout the cream cheese base; no dry pockets remain
Tip: Fold gently—you want to preserve some radicchio pieces rather than mashing everything into a paste.
5
Finish with vinegar and oil
- Drizzle the remaining 1 tablespoon (15 ml) olive oil and all 2 tablespoons (30 ml) balsamic vinegar over the dip.
- Add the crispy prosciutto pieces.
- Stir gently to combine, tasting as you go.
- Add the ¼ teaspoon black pepper and red pepper flakes if using.
- Adjust salt if needed—remember the prosciutto and Parmesan are both salty.
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Ready when: Vinegar and oil are evenly distributed; dip has no visible streaks; taste is balanced between bitter, salty, and tangy
Tip: The balsamic vinegar cuts through the richness of the cream cheese and brings out the radicchio's natural bitterness. Don't skip it.
6
Serve warm
- Transfer the dip to a serving bowl or small crock.
- Serve warm or at room temperature with crostini, crackers, endive leaves, or roasted vegetables.
- If the dip cools and firms up, warm it gently in a microwave (30 seconds at a time, stirring between bursts) or on a small plate set over simmering water.
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Ready when: Dip is warm to the touch and has a creamy, spreadable consistency
Tip: Serve immediately while the crispy prosciutto texture is still distinct. Once refrigerated, the prosciutto will soften slightly.

Good to know

Tips

The charred, blackened edges on the radicchio are the most flavorful part. Don't shy away from deep color—radicchio is naturally bitter and benefits from caramelization that turns its sugars and mellows the bitterness.
For a more rustic presentation, serve the dip in a small cast-iron skillet or ceramic crock straight from the air fryer for a warm, inviting look.
If you don't have an air fryer, roast the radicchio in a 425°F (220°C) oven on a parchment-lined baking sheet for 18–20 minutes, tossing halfway through. The edges will char slightly, though not as evenly as an air fryer.
Make this dip as part of an Italian-inspired appetizer board with cured meats, olives, grilled vegetables, focaccia, and fresh mozzarella.

Make ahead

The dip can be made up to 3 days ahead, minus the crispy prosciutto. Store the cream cheese–radicchio base and cooked prosciutto separately in the refrigerator. Crisp the prosciutto fresh just before serving, then fold it in and warm the dip gently.

Storage & reheating

Room temperature: up to 2 hours before serving. Refrigerator: up to 4 days in an airtight container; the prosciutto will soften. Freezer: up to 1 month (without prosciutto; crisp it fresh after thawing). To reheat from chilled, warm gently in a microwave or small saucepan over low heat, stirring frequently, until creamy. Do not freeze crispy prosciutto—crisp it fresh each time.

Substitutions

cream cheese, full-fat → Whipped mascarpone or ricotta mixed with a splash of heavy cream. Use the same weight; mascarpone will make the dip richer and slightly less tangy. Ricotta adds a lighter, grainier texture.
radicchio, red or Treviso variety → Endive (Belgian endive or frisée) or escarole, prepared the same way. Endive chars beautifully and has a similar bitter-sweet profile. Escarole is slightly milder but still excellent.
prosciutto slices → Crispy pancetta or guanciale; or 2 tablespoons (20 g) of crispy bacon pieces. Pancetta and guanciale are richer and deeper in flavor. Bacon is more readily available but slightly less delicate.
balsamic vinegar → Red wine vinegar or sherry vinegar, reduced by half in a small pan (about 1 tablespoon / 15 ml final). Red wine vinegar is sharper and less sweet; reduce it to concentrate the flavor and avoid diluting the dip.