Whipped Ricotta is a luscious, creamy treat that can add excitement to any table. Learn how to make this delectable Italian classic with this easy recipe for Whipped Ricotta!
Smooth, creamy, rich, and satisfying, whipped ricotta checks all the boxes! Making whipped ricotta is simple and only takes a few ingredients, but the flavor is anything but simple. It’s an irresistible, cheesy bite that you will crave for days!
You will love all the exciting flavors in this creamy ricotta recipe. From the mild cheesy tang of the ricotta to the sumptuous notes of garlic and lemon, your taste buds will be alive with flavor! Top all those amazing tastes with the easy blistered tomato topping and you have a balanced and beautiful snack!
This recipe is everyday elegance at its best! It’s a decadent and indulgent savory treat that works as a snack, side dish, or party bite. So no matter the moment, the time is always right for this lush and delicious whipped ricotta!
Ingredients in my 10-minute Whipped Ricotta recipe
Garlic: Garlic is one of the star flavors of this sensational cheesy dish. Choose a fresh head of garlic for this recipe because you will need to roast it whole. You can wash the head of garlic, but you don’t need to peel it for this dish.
Extra-Virgin Olive Oil: A little oil greases the garlic so it can roast evenly and with a little rich olive oil savor.
Ricotta: Fresh ricotta is a traditional Italian soft cheese. It has a mild yet satisfying flavor and a soft, curdy texture. I used whole milk ricotta cheese in this recipe but use whatever you can find/ prefer. Look for fresh ricotta in the dairy aisle. You can usually find whole milk and skim varieties, both work well for this recipe. Alternatively, if you’re all about homemade, home-make your own fresh ricotta for this recipe.
Lemon Juice: The gentle creamy notes in the ricotta need a little brightness and that is where lemon juice comes in handy! If you want it EXTRA lemony, you can add in the lemon zest.
Sea Salt and Black Pepper: Use these two to season the ricotta to your liking.
Simple Steps to Make Whipped Ricotta Dip
Start out by roasting the garlic in the oven. This takes roughly an hour so be sure to plan ahead!
Add the roasted garlic into a food processor with the ricotta and blend until creamy.
Add the lemon juice, salt, and pepper. Blend until the dip is silky smooth.
Optional but highly recommended: blister some fresh tomatoes for the top. I used THIS recipe roughly but it’s also all written out in the recipe card.
Scoop the creamy whipped ricotta into a shallow bowl. Top with the blistered tomatoes, a generous drizzle of olive oil, and some fresh basil or parsley.
Serve with fresh vegetables, crostini, crackers/ pita chips, a baguette, etc. Enjoy!
Expert Tips for a CREAMY Dip
If you cannot get enough of the sweet and savory tomato topping for this lovely ricotta, check out my easy recipe for Blistered Tomatoes. It’s an easy way to bring that warm tomato taste to anything you crave!
This dip is great when enjoyed cold, so if you are making it for a party be sure to keep it on ice. That way the dip tastes fresh all party long!
Tasty Variations
Whipped Ricotta with Honey: If you are hungry for a sweeter take, try leaving out the lemon and garlic. Instead, add a delicious drizzle of honey (or even hot honey!) to the whipped ricotta for a satisfying sweet cheesy treat! Whipped Ricotta Toast: If you liked this easy appetizer, you have to try my Whipped Ricotta Toast recipe! This is a delightful handheld version of this creamy dip!
How to Serve Whipped Ricotta Cheese & topping ideas
Homemade Whipped Ricotta was made for dipping! It is absolutely delicious when enjoyed fresh with a little drizzle of oil and fresh herbs. Pair it with breads, chips, or veggies for dipping into this luscious cheesy spread!
How To Store Whipped Ricotta
Storing this spread is a breeze! Simply cover or transfer the ricotta to an airtight container. Store it in the fridge for up to 3 days.
Store the leftover tomatoes in the fridge in a separate container. Optionally, warm them up in the microwave before digging into your leftover dip.
F.A.Q.
Q: Is Whipped Ricotta Keto? A: Unfortunately, this yummy, cheesy spread has about 18 grams of carbs per serving, so it would be too high in carbohydrates to be considered keto.
Q: Do I Need A Mixer for Whipped Ricotta? A: No, this delicious ricotta gets whipped up in a food processor or blender; however, if you only have a mixer, use that in place of the food processor.
Q: Is This Recipe Nut-Free? A: Most allergy sufferers don’t have to worry about this dip. It is a nut-free, gluten-free, and egg-free recipe.
More Dip recipes to try:
One Last Bite
Sharing food, memories, and great feelings is what makes life so delicious. So if you decide to make this awesome ricotta, please take a pic and tag me on Instagram @foodwithfeeling! I cannot wait to see what you whip up!
Pre-heat the oven to 400 degrees F. Cut the top ½ inch off of the bulb of garlic (the pointy, thinner end). Place it on a piece of foil and drizzle with olive oil. Wrap the foil up so that the garlic is tightly sealed and place it in the oven to roast for 45 minutes. Remove from the oven, discard the foil and place on a plate to cool.
Once the garlic is cool enough to touch, start making the dip by placing the ricotta in a food processor or blender. Gently squeeze the bulbs of garlic out of the cut end and put them into the food processor. Be careful that you don’t get any of the garlic peel in there. Blend until creamy and very few chunks remain.
Add in the lemon juice, salt, and pepper and blend one final time until the dip is silky smooth.
Meanwhile, make saute the tomatoes by heating ½ tablespoon of olive oil in a medium skillet. Once hot, add in the tomatoes and saute, tossing often, for 7 minutes or until the tomatoes are blistered and softened.
Place the whipped ricotta in a shallow bowl and top with the blistered tomatoes (if using) as well as a generous drizzle of olive oil and some fresh basil. ENJOY with veggies or toasted bread.
