Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and a touch of honey. Serve whipped ricotta as a delicious appetizer with some bread, crackers, or veggies on the side for easy dipping, or as a spread on sandwiches.
Once you make easy 5-minute homemade whipped ricotta dip, it will be really hard to go back to store-bought. There is so much more flavour in homemade, and you know exactly what is going into your dip meaning no fillers or unnecessary ingredients. If you like this whipped ricotta, then you may like these other quick and easy 5-minute dips: creamy hummus, easy tzatziki sauce (cucumber yogurt dip), or easy guacamole. If you have some more time, try baked spinach dip, caramelized onion dip, or roasted red pepper hummus.
Ingredients
To make whipped ricotta dip, you will need the following ingredients:
- whole milk ricotta - use high quality ricotta cheese, since this is the bulk of the dip.
- extra virgin olive oil - I also recommend using a high quality olive oil.
- honey - add a little sweetness, but you can opt to leave this out if you prefer.
- fresh herbs - I used mostly basil and a hint of rosemary. You want to be careful with using rosemary because it is very strong and can easily become overpowering. Some other fresh herbs that I like to use are mint, thyme, oregano and chives.
- garlic - you can also substitute this with ¼ to ½ teaspoon of garlic powder.
- salt and pepper
You will also need measuring cups and spoons, a medium mixing bowl, and a hand mixer (or food processor).
How to Make the Best Whipped Ricotta Dip
- Blend ingredients together. In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about a minute. You can also blend everything together in a food processor. Give it a taste and add extra olive oil, honey, or salt and pepper, if needed.
- Serve. Transfer to a serving bowl, drizzle some olive oil on top, and garnish with fresh herbs. Serve with slices of toasted french baguette, crackers, or vegetables. You can also use it to make an easy whipped ricotta crostini.
Tips
- How to customize: Whipped ricotta dip is versatile and you can customize it by adding in all sorts of ingredients. Some of my favourites to add are lemon zest and lemon juice, grated parmesan cheese, pesto, and finely chopped sun dried tomatoes.
- What kind of bread to use: You can serve whipped ricotta with a side of almost any kind of bread. Some of my favourites are french baguettes, ciabatta bread, pita bread, naan flatbread, or sourdough bread.
- How to store: Store whipped ricotta dip in an airtight container or covered in plastic cling warp for up to 3 days in the refrigerator.
- How to use leftovers: You can use any leftover whipped ricotta dip to make whipped ricotta crostini. You can also use it as a creamy pasta sauce.
More Ricotta Recipes
- Whipped Ricotta Crostini
- Ricotta Crostini with Peas and Mint
- Homemade Calzones
- White Chicken and Spinach Lasagna
- Easy Meat Lasagna
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Whipped Ricotta Dip
- Total Time: 5 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and honey.
Ingredients
- 1 cup whole milk ricotta
- 1 tablespoon good quality extra virgin olive oil (plus more for serving)
- ½ teaspoon honey
- 1 + ½ tablespoons fresh herbs (such as basil, mint, thyme, oregano, or chives), finely chopped
- 1 small clove garlic, minced
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about a minute. You can also blend everything together in a food processor. Give it a taste and add extra olive oil, honey, or salt and pepper, if needed.
- Transfer to a serving bowl, drizzle some olive oil on top, and garnish with fresh herbs. Serve with slices of toasted french baguette, crackers, or vegetables.
Notes
How to customize: Whipped ricotta dip is versatile and you can customize it by adding in all sorts of ingredients. Some of my favourites to add are lemon zest and lemon juice, grated parmesan cheese, pesto, and finely chopped sun dried tomatoes.
What kind of bread to use: You can serve whipped ricotta with a side of almost any kind of bread. Some of my favourites are french baguettes, ciabatta bread, pita bread, naan flatbread, or sourdough bread.
How to store: Store whipped ricotta dip in an airtight container or covered in plastic cling warp for up to 3 days in the refrigerator.
How to use leftovers: You can use any leftover whipped ricotta dip to make whipped ricotta crostini. You can also use it as a creamy pasta sauce.
- Prep Time: 5 minutes
- Category: Dip
- Method: Food Processor
- Cuisine: Italian
Keywords: whipped ricotta dip, herbed whipped ricotta dip, whipped ricotta, whipped ricotta with fresh herbs, ricotta dip, easy dip
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Chris F. says
We have a friend who supplies us with fresh raw milk from his pastured cows, we make ricotta with most of it and tried this recipe today. Instead of herbs I used a cup of baby spinach and a cup of arugula. It was delicious while we were getting a dose of leafy greens. Spring is here but it'll take a month or two for our herb garden to take off, when it does I'll be making this delightful spread at least every other week.