Whipped Ricotta Dip

5 from 1 vote

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!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer

Cuisine: Italian

Keyword: whipped ricotta dip

Servings:

Calories: 152kcal

Author: Maria D'Errico

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)*

US Customary - Metric

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.

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