Recipe Overview
Why you’ll love it: Whipped ricotta is light, creamy, and even a little bit decadent. With bright lemon zest and a drizzle of honey, it’s the perfect example of how simple ingredients can come together to create something spectacular!
How long it takes: 10 minutes
Equipment you’ll need: food processor (mini or full-size), serving bowl or platter
Servings: 8 (about 2 tablespoons each)
Wait, This Is Actually So Good
This is one of those things I started making with zero expectations.
Like, I have ricotta…I have olive oil…let’s just see what happens.
And now, it’s become one of my favorite things to throw together in a pinch. Pair it with toasted baguette slices and crackers, serve it on a fancy board, and you have the perfect appetizer for holiday gatherings and summer dinners.
What makes it special:
- Practically effortless: This is an appetizer that looks like something you’d order at a restaurant to enjoy with a glass of wine, but it comes together in just 10 minutes with only a handful of ingredients.
- Ultra creamy texture: Blending ricotta with olive oil transforms the texture from slightly grainy to smooth, airy, and almost fluffy. You will want to add it to ALL the things. (Whipped feta has that same irresistible texture!)
- Sweet and savory flavor: Lemon zest adds fantastic brightness, ground pepper adds warmth, and that drizzle of honey on top brings the perfect amount of sweetness for balance.
Ingredient Notes
You’ll find the full ingredient list with measurements in the recipe card, but here’s an overview.
- Ricotta cheese: Whole-milk ricotta gives you the creamiest texture and best flavor, so I highly recommend using that rather than opting for a lower fat variety.
- Olive oil: Just a tablespoon adds richness and helps the ricotta whip up smooth.
- Lemon zest: Using just the zest of a lemon adds citrus flavor without thinning the ricotta like lemon juice would.
- Coarse ground black pepper: A subtle warm note that balances the sweetness of the honey. Rather than using already-ground pepper, I highly recommend using your pepper grinder for fresher flavor.
- Honey: Use a runny honey that you can drizzle. You can skip the honey if you want to lean more towards savory.
- Fresh thyme: If you want to take the flavor in a different direction, fresh basil would also work.
- Toasted baguette slices or crackers: Ricotta dip is very versatile and you can choose any type of dippers you like. Grilled baguette slices would be excellent if you’re making this for a summer party! It’s perfect with fresh fruit or crudités, too.
How to Make Whipped Ricotta
Blend until smooth. In a food processor (use a mini one if you have it!), blend the ricotta, olive oil, lemon zest, and black pepper for about 45 seconds, or until the mixture is smooth and creamy.
Plate. Spread the whipped ricotta in a shallow bowl or on a serving platter. Use the back of a spoon to create gentle swoops and swirls. It makes it look pretty and gives the honey places to collect.
Garnish. Drizzle lightly with honey, sprinkle with fresh thyme, and serve with toasted or grilled baguette slices.
Tips for Perfect Whipped Ricotta
- Drain if necessary. If your ricotta looks watery, let it sit in a fine mesh strainer for 10 to 15 minutes before blending. You don’t want your dip to turn out too soft or runny.
- Don’t over-sweeten. We tested adding honey directly into the ricotta and found it made the mixture too sweet and slightly thin. Drizzling on top works much better. You can also skip the honey, depending on what you plan to serve as dippers.
- Serve at room temperature. The texture is smoothest and the flavor is best when it’s had the chance to warm up slightly, rather than being chilled.
Serving Suggestions
- Appetizer: Serve with toasted baguette slices or crackers.
- Cheese board: Add it to your cheese or charcuterie board with olives, nuts, other cheeses, and fresh fruit.
- With roasted vegetables: Use it as a dip for your favorite roasted veggies (it would be amazing with roasted broccoli).
- Crostini or tartine base: Spread it over baguette slices and top with prosciutto, roasted grapes, or blistered cherry tomatoes (somewhat similar to these roasted grape and ricotta crostini).
Store whipped ricotta in an airtight container for up to 3 days. Stir gently before serving again, and add fresh honey and thyme just before serving.
Whipped Ricotta
Ingredients
- 1 cup whole-milk ricotta cheese
- 1 tablespoon olive oil
- ½ teaspoon lemon zest
- ¼ teaspoon coarse ground black pepper
For serving:
- 1 tablespoon honey
- fresh thyme for garnishing
- toasted baguette slices or crackers, for serving
Instructions
- Combine the ricotta, olive oil, lemon zest, and pepper in a food processor (a mini food processor works great). Blend until smooth and creamy, about 45 seconds.1 cup whole-milk ricotta cheese, 1 tablespoon olive oil, ½ teaspoon lemon zest, ¼ teaspoon coarse ground black pepper, 1 tablespoon honey
- Spread the whipped ricotta in a shallow bowl or on a serving platter. Drizzle lightly with honey, sprinkle with fresh thyme, and serve with toasted baguette slices.
Notes
- Yield: This recipe makes about 1 cup of whipped ricotta dip. Ricotta cheese is often sold in 15 or 16 ounce containers. If you prefer, use the whole container and double the other ingredients (2X) to make a bigger batch of dip.
- Storage: Whipped ricotta can be refrigerated in a covered container for up to 3 days. Stir gently before serving or spreading on a platter. If the dip seems too stiff, allow it to warm up slightly at room temperature. If you plan on serving the dip later, it’s best to add the honey and thyme immediately before serving.
- Serving suggestions: Whipped ricotta is a versatile dip that can be served with a variety of dippers, as a spread, or as a topping for a bowl meal. Try it with fresh fruit, pretzels, graham crackers, any type of cracker or toast. It goes well with fresh vegetables or roasted vegetables, too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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