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Whipped Ricotta is a light and fluffy dip full of fresh herbs, olive oil, lemon, and garlic. Serve as a refreshing appetizer with crackers, toasted bread, and vegetables or spread on sandwiches and wraps. It’s a perfect appetizer for spring brunches and summer picnics.
I love to serve whipped ricotta dip at parties where there is going to be a lot of heavy food like Baked Buffalo Wings and Cheeseburger Sliders. This is the perfect snack to lighten things up!
Why You’ll Love This Whipped Ricotta Recipe
- Light and Refreshing – Because it’s whipped, it’s so light and fluffy, and the fresh herbs and bright lemon are so refreshing.
- Versatile – You can serve this easy appetizer spread with crackers or toasted bread, pita chips, vegetables, or even spread on a sandwich or in a wrap.
- Easy – You can whip this up in about 10 minutes, making it great for a last minute snack.
- Make Ahead – You can make whipped ricotta up to 2 days in advance.
recipe walk-through
Ingredients
How To Make Creamy Whipped Ricotta
See the recipe card below for full, detailed instructions
Beat ricotta with a hand mixer or with a wire whisk for 2 minutes or until it’s light and fluffy. You can also do this in a food processor. Be sure to scrape down the sides of the bowl a few times so it all gets incorporated.
Stir in olive oil, lemon zest and juice. Give it a taste and add salt and pepper as desired.
Stir in the fresh herbs like parsley and chives, but you can also use basil, mint, or thyme.
Garnish with a drizzle of olive oil, fresh herbs, and fresh cracked black pepper.
Cover and refrigerate for up to 2 days. If making ahead, do not add the herbs until just before serving. Serve with toasted bread or crostini, or fresh baguette slices.
How To Serve
Presentation: Make a swirl with your spoon on top of the spread. Garnish with olive oil, more fresh herbs, and fresh cracked black pepper.
Spread: Spread on mini toasts and top with fresh cracked black pepper and a drizzle of honey.
Serve with:Â Crackers, fresh bread, crostini, fresh vegetables like carrots, celery, and bell peppers, and other appetizers like Hush Puppies and Corn Salsa.
Variations
I love how versatile this dip is, I can add cream cheese for a really smooth dip, adjust the amount of lemon juice or even add some orange zest. There are so many fresh herbs to choose from, the possibilities for making this dish your own are endless.
- Using dried herbs: I definitely prefer and recommend fresh herbs. However you can use dried herb and just reduce the amount. Dried herbs have a much stronger flavor than fresh.
- Types of herbs: I love chives and parsley because they have great flavor without being too strong. Other herbs I use are mint, basil or thyme. You want to use herbs to go well with the sweeter component of the honey.
- Mix-ins: Add some sundried tomatoes, roasted red peppers, or hatch chiles.
- Fruit: It’s also delicious with fresh fruit.
Storage Tips
The Best Way to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. If the dip appears watery, just give it a stir and you’re good to go.
Recipe Tips
- No food processor or hand mixer? No problem – you can beat by hand with a wire whisk.
- Add a splash of cream to make this ricotta dip even more luscious and decadent.
- Double the recipe: This dip will serve 6-8 people as written, but can easily be doubled to feed a larger crowd.
- Make Ahead: You can make this dip up to a day in advance, just save the garnish for right before serving. Store in an airtight container.
More Dips To Try
Whipped Ricotta
Ingredients
- 15 ounces Whole milk ricotta
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 2 Garlic cloves
- 2 tablespoons Olive oil plus more for drizzling
- 2 teaspoons Honey
- 4-6 tablespoons Finely chopped fresh herbs like parsley, chives, mint and basil, plus more for garnish
- ¼ teaspoon Freshly ground pepper
- Kosher salt to taste
- Crostini or fresh bread for serving
Instructions
- Place ricotta into a medium sized bowl. Using an electric hand mixer, beat until light and fluffy; about 2 minutes.
- Scrape down the sides, then stir in the olive oil, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Finally, stir in the fresh herbs.
- Garnish with a drizzle of olive oil, honey, fresh herbs and fresh cracked black pepper.
- Cover and refrigerate for up to 2 days. If making ahead, do not add the herbs until just before serving. Serve with toasted bread or crostini, or fresh baguette slices.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
So you don’t beat in the honey?….just drizzle in lieu of olive oil?
That is correct. The honey is for drizzling on top.