Light and Fluffy Whipped Ricotta Dip (Your New Go-To Starter)
This creamy whipped ricotta dip is the kind of appetizer you can whip up 10 minutes before guests walk in the door — no stress, all reward. All you need is ricotta cheese (store-bought or homemade), olive oil, fresh lemon juice, and a pinch of salt and pepper. I like to fold in chopped herbs (parsley, basil, mint — whatever’s hanging out in your fridge), but it’s just as good plain.
If you love ricotta cheese as much as I do, try it in my Italian almond ricotta cake next or browse all the recipe ideas with cheese I’ve been loving!
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You Need Less Than 10 Minutes To Make This Creamy Ricotta Dip!
It’s helpful to scrape down the sides once or twice to ensure the herbs are blended in smoothly. Also, if you’ve got a personal blender, this is perfect for smaller portions!
This is truly a great blank canvas for any appetizer spreads. It’s just as good alongside fresh fruit and crudité as it is spread under a bed of roasted vegetables. And recently when friends popped by for cocktails, I topped crostini with this whipped ricotta, silky prosciutto, and a drizzle of honey — the easiest last-minute appetizer! 💯
Chef-Tested Tips! 👩🏻🍳
- Use good-quality ricotta. Fresh, whole milk ricotta makes all the difference. Avoid watery brands when possible. And yes, I’ve tested this with part-skim — you can use it, but I promise you it won’t be as thick and creamy.
- Don’t overwhip. Once the ricotta looks light and fluffy, stop blending — too long can make it runny.
- Savory vs sweet: For sweet, add maple syrup or honey, a little cinnamon, vanilla extract, and lemon zest. For savory, try garlic (roasted or raw), herbs, or roasted tomatoes.
This whipped ricotta recipe can be made up to 3 days in advance. Store in an airtight container in the fridge; bring to room temperature before serving. Have leftovers? Whipped ricotta with honey is fantastic when used as the base for a white pizza. It’s wonderful when dolloped on top of pastas or soup (like my one-pot lasagna soup!). You could also throw leftovers into a ramekin and make my warm-baked dip with ricotta cheese!
Serving Suggestions
Serve your whipped ricotta appetizer with crostini, pita chips, grilled bread, or seasonal vegetables. Pair it with a crisp white wine (Sauvignon Blanc, perhaps?) or Aperol spritz for an effortless starter that always impresses.
If you try making whipped ricotta at home, I’d love to know how you served it! Leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below to share your favorite toppings or pairings — your feedback helps others (and totally makes my day!).
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Creamy 10-Minute Whipped Ricotta
Video
Equipment
Ingredients
- 2 cups (480g) ricotta cheese room temperature, we recommend full-fat
- 2 Tbsp (30ml) fresh lemon juice for a stronger lemon flavor use lemon zest as well
- 1 Tbsp (15ml) extra virgin olive oil plus more for serving
- ¼ tsp flaky sea salt
- ¼ cup fresh mixed herbs, such as oregano, thyme, tarragon, basil, mint, dill, or parsley
- Freshly ground black pepper
- Truffle honey or regular honey optional, for serving
- For serving: crostini, crackers, crudité, or fresh fruit
Instructions
- Place everything in a food processor. Add 2 cups (480g) ricotta cheese, 2 Tbsp (30ml) lemon juice (and zest, if using), 1 Tbsp (15ml) olive oil, ¼ tsp flaky sea salt, and ¼ cup fresh mixed herbs into a food processor. Blend until the herbs are finely chopped and the ricotta is smooth and creamy. Taste, adjust seasoning, then transfer to a serving bowl.
- Assemble, then serve. Drizzle a little extra virgin olive oil and truffle honey on top. Serve with lots of freshly ground black pepper and additional fresh herbs. Enjoy!
Notes
- Keep leftover ricotta cheese dip in the refrigerator for up to 3 days. Stir well before serving. Not recommended for freezing — the texture won’t hold up once thawed.
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