Whipped ricotta dip is creamy, fresh, and delicious! With rich ricotta, zesty lemon, and an herb-infused honey drizzle, this dip is bursting with flavor. Easy to make in just 10 minutes, it's perfect for a party appetizer or anytime you're craving a satisfying snack!
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Creamy whipped ricotta dip is my go-to appetizer for dinner parties or a quick snack. With a zesty base of whipped ricotta and a topping of warm, herb-infused honey, this easy appetizer comes together in minutes, delivering the perfect balance of sweet and savory flavors. The secret to success is using simple, high quality ingredients and whipping the ricotta to a light, creamy texture. This recipe will guide you every step of the way!
Ricotta is one of my favorite ingredients because it's versatile and can be used in sweet or savory dishes. If you're looking for more ricotta recipes, you'll love this chocolate cake with ricotta, pasta al forno, and pesto and ricotta pasta.
I love serving this whipped ricotta dip with toasted stirato bread. It adds the perfect amount of texture, and the flavor combo is amazing. This dip pairs well with other Italian appetizers, like caprese salad with burrata, burrata bruschetta, and spinach and arugula salad. It also goes great with fresh Italian main dishes like caper lemon pasta, bucatini pomodoro, and limone chicken. A salted caramel budino or Italian wedding cookies make the perfect dessert!
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Ingredients
Ingredient Notes:
- Ricotta: this Italian whey cheese can be made from sheep, cow, or goat milk. For this recipe, I prefer cow's milk ricotta for it's mild flavor and creamy texture. Sheep's milk ricotta creates a tangier dip, while goat ricotta adds an earthy sharpness. No matter which type you choose, I recommend using whole milk ricotta for a rich and creamy dip. Be sure to drain any excess liquid before using to avoid a watery texture.
- Lemon juice & zest: for the best flavor, use fresh lemon for both the juice and zest. I use the smallest side of a box grater or zester to remove just the yellow outer peel, avoiding the bitter, white part underneath. If you have any lemons left over, I recommend making these delicious lemon blueberry cookies!
- Honey: the sweet honey contrasts beautifully with the tangy ricotta dip, creating the perfect bite! I recommend using a locally produced, raw or unfiltered honey when possible. These retain more of the honey's natural enzymes and floral notes compared to more processed options. For a lighter taste, a clover or wildflower variety will work best. If you love robust honey flavor, buckwheat or chestnut varieties are delicious. I recommend checking the label to make sure it's pure honey without any added syrups or sugars. If you have any honey left over, you can use it to make this delicious white balsamic vinaigrette or balsamic basil vinaigrette!
- Fresh thyme: fresh thyme adds a subtle, earthy flavor that complements the creamy ricotta and sweet honey. For the best flavor, choose vibrant green sprigs with no wilting or discoloration. If you don't have fresh thyme available, you could substitute with another herb like basil or parsley, or use dried thyme instead.
- Pistachios: chopped pistachios add a pop of texture. You can use raw pistachios for a milder flavor or roasted and salted pistachios for a savory taste. If you don't have pistachios on hand, you can use chopped air fryer roasted peanuts, almonds, walnuts, or pine nuts instead.
See recipe card for quantities.
Substitutions & Variations
- Add a hint of spice: you can add a pinch of crushed red pepper flakes to the whipped ricotta for a spicy kick. It pairs well with the bright citrus and sweet honey flavors!
- Switch up the citrus: instead of lemon, you can use orange or lime juice and zest.
- Use more herbs: add a bit of fresh dill or chives in the whipped ricotta for a more herbaceous flavor profile.
- Sweeten up the dip: for a sweeter dip, you can add a bit of ground cinnamon or nutmeg into the whipped ricotta.
- Switch up the garnish: instead of using chopped pistachios, you can top the dip with fresh fruit like figs, berries or sliced peaches. For a savory option, olive tapenade, sun-dried tomatoes, or pangrattato (crispy Italian breadcrumbs) are a delicious option!
Instructions
Step 1: place the ricotta, olive oil, lemon zest, lemon juice, and kosher salt in a food processor or blender (image 1a). Blend for 1 to 2 minutes until the mixture is smooth, creamy, and airy (image 1b). Set aside.
Step 2: gently heat the honey and olive oil in a small saucepan over low heat for 1 to 2 minutes, until the honey mixes smoothly with the olive oil (image 2a). Do not let it boil. Then remove from the heat, stir in the chopped thyme, and allow the mixture to sit for 2 minutes to infuse the flavors (image 2b). If using a microwave instead, combine the honey and olive oil in a microwave-safe bowl. Heat in 5 to 10 second intervals, stirring in between until warm. Then stir in the chopped thyme.
Step 3: transfer the whipped ricotta to a shallow bowl or serving plate. Use the back of a spoon to create swirls across the surface (image 3). The swirls create pockets for the topping to settle, enhancing both the flavor and presentation.
Step 4: drizzle the honey-olive oil topping over the whipped ricotta. Sprinkle the chopped pistachios and a pinch of kosher salt across the top. Serve immediately with toasted bread, crackers, or fresh vegetables (image 4). Enjoy!
Storage & Make Ahead
- Storage: leftover whipped ricotta dip can be stored in an airtight container in the refrigerator for up to 3 days. The dip may firm up as it chills, so let it sit at room temperature for 15 minutes before serving to soften. To freshen it up, you can drizzle a little extra honey on top just before serving. I don't recommend freezing the dip because it can develop a grainy texture.
- Make ahead: you can make the whipped ricotta up to 3 days in advance. Follow the first step of the recipe to make the whipped ricotta, then store it in an airtight container in the refrigerator. Hold off on making the honey topping until just before serving. When ready to enjoy, let the whipped ricotta sit at room temperature for 15 minutes to soften. Then finish the recipe by making and adding the honey topping.
For more helpful information about handling leftovers safely, check out this USDA Leftovers and Food Safety guide.
Expert Tips
- Whip the ricotta mixture until it is smooth and airy. This step is key to achieving a creamy, velvety dip that's perfect for spreading or dipping.
- When plating the whipped ricotta, use the back of a spoon to create swirls across the surface. This creates little pockets for the honey topping settle, enhancing both flavor distribution and presentation!
- For the most flavorful topping, stir the fresh thyme into the warm honey and olive oil mixture after you have removed it from the heat. The gentle warmth helps the thyme to infuse it's vibrant flavor without turning bitter.
FAQ
Whipped ricotta dip pairs perfectly with slices of toasted bread, such as an Italian baguette or Ligurian focaccia. It's also excellent with an assortment of fresh vegetables. This dip makes a fantastic appetizer for a Mediterranean meal, followed by dishes like rigatoni arrabbiata, mushroom pappardelle pasta, or Italian mac and cheese. Beyond being the perfect appetizer, whipped ricotta dip can also be used as a versatile condiment for mains and sides, such as air fryer chicken sausage or air fryer diced potatoes.
No, whipped ricotta is not grainy. It should be smooth and creamy. To achieve the best texture, use high-quality whole milk ricotta and whip it thoroughly in a food processor or blender. If your ricotta is watery, draining it beforehand will help create a silky consistency. If your ricotta is grainy, try whipping it for longer in the food processor or blender until it reaches a light, airy, and creamy texture.
Yes, you can make whipped ricotta without a food processor or blender. An electric mixer with a whisk attachment (on medium-high speed) works well, though it may take a bit longer to achieve a creamy and smooth texture. You can also whisk the ricotta by hand, but the final result will not be as creamy. The dip will have a rustic appearance and texture, but it will still be delicious!
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Pairing
These are my favorite dishes to serve with whipped ricotta dip:
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Recipe
Whipped Ricotta Dip
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Ingredients
Whipped Ricotta:
- 2 cups ricotta (whole milk; excess liquid drained)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest *
- 1 tablespoon lemon juice *
- ½ teaspoon kosher salt (plus more for garnish)
Topping:
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme (chopped)*
- 1 tablespoon pistachios (chopped)*
Instructions
- Make the whipped ricotta: place the ricotta, olive oil, lemon zest, lemon juice, and kosher salt in a food processor or blender. Blend for 1 to 2 minutes until the mixture is smooth, creamy, and airy. Set aside.
- Make the topping: combine the honey and olive oil in a small saucepan. Heat gently over low heat for 1 to 2 minutes, until the honey loosens and mixes smoothly with the oil. Do not let it boil. Remove from the heat, stir in the chopped thyme, and let the mixture sit for 2 minutes to infuse the flavors. If you prefer using a microwave instead, combine the honey and olive oil in a microwave-safe bowl. Microwave in 5 to 10 second intervals, stirring in between until warm. Then stir in the chopped thyme.
- Plate the whipped ricotta: transfer the whipped ricotta to a shallow bowl or serving plate. Use the back of a spoon to create swirls across the surface. The swirls create pockets for the topping to settle, enhancing both the flavor and appearance.
- Add the topping and serve: drizzle the honey-olive oil topping over the whipped ricotta. Then sprinkle the chopped pistachios and a pinch of kosher salt across the top. Serve immediately with toasted bread, crackers, or fresh vegetables. Enjoy!
Video
Notes
- Lemon zest and juice: for the best flavor, use fresh lemon for both the juice and zest. You can use a zester or the small side of a box grater to remove just the yellow outer peel, avoiding the bitter white part underneath. If you don't have lemon on hand, you can substitute with orange or lime juice and zest.
- Fresh thyme: you can substitute with another fresh herb, like chopped basil or parsley. Or you can use ¼ teaspoon of dried thyme instead. Since dried herbs take longer to release their flavor, let the dried thyme sit for a couple of minutes longer in the honey-olive oil mixture in Step 2 of the recipe.
- Pistachios: either raw or roasted and salted pistachios will work. You can substitute with a different nut, like chopped air fryer roasted peanuts, walnuts, or pine nuts.
- Make it spicy: add ¼ teaspoon of crushed red pepper flakes in Step 1 of the recipe for a mild hint of spice. You can add more to taste as needed.
- Use more herbs: add a bit of fresh dill or chives in Step 1 for an herbaceous whipped ricotta. Start small with 1 to 2 teaspoons and add more to taste as needed.
- Sweeten up the dip: add ¼ teaspoon of ground cinnamon or nutmeg in Step 1 of the recipe for a sweeter whipped ricotta.
- Switch up the garnish: instead of using chopped pistachios, you can top the dip with fresh fruit, like figs, berries, or sliced peaches. For a savory garnish, olive tapenade, sun-dried tomatoes, or pangrattato are delicious!
- Equipment: if you don't have a food processor or blender to use in Step 1 of the recipe, you can use an electric mixer with a whisk attachment on medium-high speed. It may take a bit longer to achieve a creamy, whipped ricotta. You can also whisk the ricotta mixture by hand, but it will not be as creamy. Instead, it will have a rustic appearance and texture, but it will still be delicious!
- Storage: leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Allow to sit at room temperature for 15 minutes to soften before serving. I don't recommend freezing the leftovers because it can become grainy.
- Make ahead: the whipped ricotta can be made up to 3 days in advance. Follow Step 1 of the recipe and store it in an airtight container in the refrigerator. When ready to serve, remove it from the refrigerator 15 minutes beforehand to soften. Then finish the recipe by following Steps 2 - 4 to make and add the topping.Â
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Maria D'Errico says
I hope you enjoy my whipped ricotta dip as much as my family does! I love this dip because it's creamy, flavorful, and very easy to make. Let me know what you think!