Whipped ricotta dip is a savory, creamy spread made by blending fresh ricotta until light and fluffy, then finishing it with a drizzle of honey, a sprinkle of fresh herbs and a touch of lemon zest. It makes a simple, elegant appetizer—perfect with crackers, toasted bread or crisp vegetables—and can be ready in about five minutes once the ricotta is prepared.
Why Should You Make This Recipe
This whipped ricotta dip is an easy, crowd-pleasing recipe that highlights simple ingredients. It’s versatile, quick to prepare and easy to customize to your taste. Whether you need a last-minute appetizer for guests or an elevated snack for family, this dip delivers creamy texture and a balanced sweet-savory finish.
- Fast and simple. The active prep takes only a few minutes: pulse strained ricotta with olive oil and salt, then top and serve.
- Great for entertaining. Make it ahead or whip it up at the last minute. The mild cheese base pairs well with many toppings and dippers, making it easy to please a group.
Ingredients
A short list of everyday ingredients is all you need for this ricotta dip.
Gather whole milk ricotta, a drizzle of olive oil, a pinch of salt, honey for topping, fresh herbs (like thyme and mint), lemon zest and cracked black pepper.
Substitutions
If you don’t have every ingredient on hand, here are practical swaps that keep the recipe straightforward.
- Ricotta: Fresh ricotta provides the ideal texture and flavor. If necessary, use a mild, drained fresh cheese like soft feta (reduce or skip the added salt since feta is salty).
- Olive oil: Use a good-quality extra virgin olive oil for flavor, or swap with a neutral oil if preferred.
- Honey: Optional but highly recommended for a pleasant contrast with the cheese; omit for a purely savory dip.
- Herbs: Thyme and mint are suggested, but parsley, rosemary or basil will also work nicely.
- Lemon zest: Optional—adds brightness if you have it, but the dip is delicious without it.
How To Make
Follow these simple steps to create a smooth, creamy whipped ricotta dip.
- Strain the ricotta (optional but recommended). Line a mesh strainer with cheesecloth or 3–4 layers of paper towels, place the ricotta inside, cover and weight gently. Drain for about 1 hour or refrigerate overnight to remove excess whey for a thicker, creamier result.
- Blend the ricotta. Transfer the strained ricotta to a food processor with 1 tablespoon olive oil and ½ teaspoon salt. Process 30–60 seconds until smooth and fluffy, scraping the sides as needed.
- Finish and serve. Spoon the whipped ricotta into a bowl and top with 1–2 tablespoons honey, 2–3 teaspoons chopped fresh thyme, 1 tablespoon chopped mint, a pinch of lemon zest and ¼ teaspoon cracked black pepper. Serve with fresh vegetables, crackers, pretzels or crusty bread.
How To Serve and Store
- Serve: Offer the dip with crisp vegetables, sliced baguette, toasted breads, crackers or pretzels. Add garnishes like nuts, pomegranate seeds or extra herbs for color and texture.
- Store: Keep leftovers in an airtight container in the refrigerator for 3–4 days. If storing, wait to add honey and delicate toppings until just before serving. For firmer texture chill for 30 minutes before serving; if chilled long-term, allow 20–30 minutes at room temperature before serving so the dip softens slightly.
M’s Expert Tips
- Choose full-fat ricotta. Whole milk ricotta gives the best richness and mouthfeel—avoid low-fat varieties when possible.
- Drain well. Straining ensures the dip is light and not watery. Even a short drain improves texture.
- Adjust texture. For a thicker dip, chill before serving. If you prefer a looser dip, serve immediately after whipping.
- Be creative with toppings. Honey, lemon zest and fresh herbs are classic; toasted nuts, chili flakes or fruit seeds make great variations.
FAQs
Crisp vegetables, toasted bread or crostini, crackers and pretzels are excellent dippers. The mild flavor of the dip pairs well with both savory and slightly sweet accompaniments.
Stored in an airtight container in the refrigerator, the dip will keep for about 3–4 days. Add honey and delicate toppings only when serving.
Freezing is not recommended. Thawing can change texture and make the dip grainy or watery.
Yes—use an electric mixer and beat the strained ricotta with olive oil and salt until smooth. It may take a bit longer than a food processor, but the result will be similar.
More Savory Recipes to Try
- Savory bread pudding
- Citrus-marinated olives and feta
- Two-ingredient biscuits
If you make this whipped ricotta dip, consider rating the recipe and leaving a comment so other cooks can discover it. Tag your photos on Instagram with @olivesnthyme if you’d like to share how yours turned out.
Whipped Ricotta Dip Recipe
5 mins
0 mins
5 mins
Equipment
- 1 food processor (or electric mixer)
Ingredients
Whipped Ricotta Dip
- 16 oz whole milk ricotta cheese
- 1 tablespoon (15 ml) olive oil
- ½ teaspoon salt
Toppings
- 1–2 tablespoons (15–30 ml) honey
- 2–3 teaspoons fresh chopped thyme
- 1 tablespoon fresh chopped mint
- ¼ teaspoon freshly cracked black pepper
Instructions
- Strain the ricotta. Line a strainer with cheesecloth or paper towels, place the ricotta inside, cover and weight lightly. Drain for about 1 hour or refrigerate overnight for a firmer texture. This step is optional but yields the creamiest result.
- Blend until smooth. Combine the strained ricotta, olive oil and salt in a food processor and process 30–60 seconds until light and fluffy, scraping the bowl as needed.
- Serve. Transfer to a serving bowl and top with honey, fresh herbs, lemon zest and cracked pepper. Serve with vegetables, crackers or toast.
Notes
Serve: Best with fresh veggies, crackers, pretzels or crusty bread.
Store: Keeps in an airtight container in the fridge for 3–4 days. Add toppings just before serving.
Tag @olivesnthyme on Instagram