This Whipped Ricotta recipe is the easiest appetizer you’ll ever make! It’s simple & fast while feeling elevated. A creamy, luscious dip, that can go either sweet or savory depending on your toppings.
If you’ve been eating out lately, you’ve probably noticed how often Whipped Ricotta Dip shows up on restaurant appetizer menus- a growing trend! And I completely understand why- it’s so creamy, luscious, and light, even more so than feta dip. Serve it with bruschetta or crackers or even warm pita bread– I love all the different variations – savory, sweet, plain, or completely jazzed up. One thing is for sure: this is one of the easiest appetizers you’ll ever make! Use this as a base recipe for your own creations!
Why You’ll Love This!
- Just five ingredients! To make the base of this dip, you’ll simply need ricotta cheese, salt, lemon, pepper, and fresh herbs. We have optional ingredients listed, like honey and other sweet or savory toppings.
- Unbelievably easy. The ricotta, salt, and lemon juice are simply added to a food processor and blended. It’s a quick and easy appetizer, yet impressive and elevated.
- Luscious, light and creamy. Double up this recipe if needed; it’s quite addicting!
- So versatile! You can make this recipe sweet or savory, use as a dip, spread on toast, add to pasta, omelets, naan bread, and so much more!
Whipped Ricotta Dip Ingredients
- Ricotta cheese: Use whole milk ricotta for the smoothest texture.
- Salt: A little salt really brings out the flavor in the ricotta.
- Lemon: Lemon juice adds the perfect hint of acidity. And freshly grated lemon zest adds a pop of citrus.
- Black pepper: Adds a nice bite to this smooth and luscious dip.
- Honey: The perfect accompaniment to creamy ricotta. Perfect if you want a sweet dip with fresh fruit. Leave it out and swap with olive oil or truffle oil for a savory dip. You can also serve the dish with hot honey.
- Tender herbs: Parsley, basil, or mint make a beautiful and fresh garnish.
- Optional Toppings: Fruit (figs, strawberries, pears), toasted nuts (pistachios, slivered almonds, pine nuts, hazelnuts) or savory toppings (olives, roasted cherry tomatoes, pickled peppers, sautéed mushrooms- and skip the honey, drizzle with olive oil or truffle oil), or balsamic glaze.
Whipped Ricotta Dip Instructions
Place the ricotta cheese in a food processor. Add the salt and lemon juice.
Blend until completely smooth, about a minute.
Scoop the ricotta into a wide, shallow bowl. Sprinkle with lemon zest, fresh pepper, a drizzle of honey and fresh herbs.
Serve with bruschetta, rustic seed crackers, sourdough crackers, or any other crusty bread.
See notes for optional additions!
How to Serve Whipped Ricotta
This Whipped Ricotta dip is a blank canvas for any of the sweet or savory toppings you’d like to add! For sweet toppings, try fresh fruit, like figs, strawberries, or pears, with toasted nuts, like pistachios, slivered almonds, pine nuts, or hazelnuts. Drizzle with honey (or balsamic glaze)and sprinkle with black pepper.
If you prefer to make a savory Whipped Ricotta, top the dip with marinated olive or roasted peppers, roasted cherry tomatoes or sautéed mushrooms with fresh thyme. Skip the honey and drizzle extra-virgin olive oil, or truffle oil.
As far as what to serve with this dip, we recommend bruschetta, crackers, baguette slices, crostini, or warm pita bread. Any crusty bread works well here for easy dipping!
Serving Suggestions
- Toast: spread onto toasted bread with the same toppings
- Roasted vegetables: spread it onto a serving dish with roasted vegetables arranged over top
- Omelet: serve this ricotta as the filling to an omelet for a deliciously indulgent brunch!
- Pasta: add a rich and creamy element to any pasta dish with a dollop of this ricotta
- Pizza: this makes a wonderful base for naan pizza, or you can use this recipe as a base for a dessert-style pizza with fresh berries on top
Storage
Store this ricotta in an airtight container in the fridge for up to 4 days. If you’ve added fresh herbs, we suggest removing them from the top of the dip as they will not keep as fresh. Store extra herbs separately and add them fresh when ready to serve again.
If you notice liquid separation, simply stir the dip again before serving. Let it sit out for a little while before serving so it is not as cold.
FAQs
Make sure to use whole milk store-bought ricotta cheese so that it is higher in fat. Lower-fat ricotta tends to be grainy. If you have heavy cream on hand, this can help to loosen it up and smooth it.
Use a rich, high-quality whole milk ricotta. A little liquid helps achieve a smooth texture too. We use a little lemon juice—a little goes a long way!
The food processor is best for achieving a fluffy, smooth consistency, but if you don’t have one a hand blender, hand mixer with a whisk attachment, or stand mixer can whip up the ricotta too. The texture may not turn out as smooth, but the taste will be just as delicious!
Made with simple ingredients, whipped ricotta is made with whole milk ricotta cheese, lemon, salt and pepper.
Whether you enjoy this delicious appetizer sweet or savory, I know you will love this recipe! I can’t wait to hear what you think. – xoxo
More Appetizer Recipes To Enjoy!
Whipped Ricotta Recipe
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: appetizer
- Method: blended
- Cuisine: American
- Diet: Vegetarian
Description
This Whipped Ricotta recipe is the perfect appetizer! It’s fast and easy while feeling elevated. A creamy luscious dip, topped with seasonal fruit, drizzled with honey and sprinkled with nuts- perfect for your next gathering or the holidays!
Ingredients
- 16–ounce whole milk ricotta cheese
- 1/2 teaspoon salt
- zest from one small lemon, plus two teaspoons fresh lemon juice
- 1/4 teaspoon pepper
- Drizzle of honey (optional-see notes)
- Tender herbs: parsley, basil, or mint
Optional additions: Fruit (figs, strawberries, pears), toasted nuts ( pistachios, slivered almonds, pinenuts, hazelnuts) or savory toppings (roasted cherry tomatoes, sauteed mushrooms- and skip the honey, drizzle with olive oil or truffle oil), or balsamic glaze.
Instructions
- Place ricotta cheese in a food processor. Add salt and lemon juice.
- Blend until completely smooth, a full minute.
- Scoop into a wide, shallow bowl. Sprinkle with lemon zest, fresh pepper, a drizzle of honey and fresh herbs.
- Serve with bruschetta, rustic seed crackers, sourdough crackers, etc.
- See notes for optional additions.
Notes
If adding fruit, drizzle the fruit with honey and pepper too. Sprinkle with pistachios or other toasted nuts. A little black pepper and balsamic glaze is nice here too!
If adding a savory component like olives or roasted cherry tomatoes, skip the honey and garnish with fresh herbs, lemon zest, extra virgin olive oil, pepper.
If adding sauteed mushrooms, season them with rosemary, and drizzle with truffle oil.
Nutrition
- Serving Size: 4 tablespoons
- Calories: 107
- Sugar: 2.3 g
- Sodium: 193.1 mg
- Fat: 7.4 g
- Saturated Fat: 4.7 g
- Carbohydrates: 4.1 g
- Fiber: 0.1 g
- Protein: 6.4 g
- Cholesterol: 28.9 mg
Beautiful presentation when in a shallow bowl with toppings. This app went over very well at a friends gathering. I topped with sliced olives, lemon rind, black pepper, parsley and a sundried tomato mince. I liked the flavor combo but think the ricotta is almost better suited with something on the sweet side. Looked for figs but not in season.
Anyways it was a party hit and I will definitely make again. So easy too. Thx Sylvia…… your recipes are fabulous!
Sounds good Susan! But yes the figs are amazing- maybe could try with poached dried figs?
This was the hit of our book club gathering. Made as stated, it was excellent! Felt like a came from a 5-star restaurant.
Oh great! Love hearing this Ellen, it’s such a fun appetizer!