Dish out this fluffy cheese dip that’s bound to become a favorite at any gathering.
Appetizers and snacks often get overlooked in favor of large, extravagant meals. But what if your pre-game for dinner can be just as decadent as the main course? That’s where whipped ricotta comes in! This is a no-joke recipe that transforms plain ricotta cheese into a fluffy, herbaceous, and slightly sweet spread. You can smear it on bagels or toast or use it as a dip for veggie sticks. With such a velvety texture and versatile taste, whipped ricotta offers a lot of opportunity for creative exploration in the kitchen, so your dinner guests will never be bored!
In my Italian-American family, ricotta is an ingredient we use often, usually in lasagna. But whipped ricotta is so much more than a dip—it’s a yummy way to bring loved ones together around the table to share stories and enjoy each other’s company. Once they’ve tasted it for the first time, they’ll likely want to keep coming back to the table for more. And with that desire comes delicious conversation.
I like to make whipped ricotta with fresh basil and dried oregano for an earthy taste, but you can play with the flavors to your liking. That’s the beauty of this dip—it can be dressed up or down, depending on your preference. The basic mix of ricotta, olive oil, lemon zest, sea salt, and honey creates a simple yet tastebud-tingling taste that’s hard to compete with.
How is ricotta made?
In traditional Italian preparation, ricotta cheese is crafted by reheating remnants of whey from cheeses like mozzarella or provolone. So, in a sense, ricotta is the clever use of cheesy leftovers. The word “ricotta” literally translates to “recooked,” but it’s also known as “whey cheese.” It’s fluffy, creamy, and mildly flavored, so you can easily add citrus and herbs to it in a way that pleasantly complements the creaminess. Ricotta can be made sweeter or saltier, depending on your preference, so feel free to explore the possibilities as you “whip it into shape.”
How do I store leftovers?
Store your whipped ricotta in an airtight container or jar, then refrigerate it for about 1 week. In the fridge, this makes a great meal-prep companion because you can take it out whenever you’d like to spread it on toast, sandwiches, or other goodies. Keep the whipped ricotta chilled, because if it sits out in the heat for too long, it will start to separate and become watery. I don’t recommend freezing it, as this will have a similar effect.
Serving suggestions
Garnish your dish of whipped ricotta with fresh basil for a fresh, fragrant finish. Then, serve it up with crunchy Crostini, Garlic Toast, or Carrot Chips. Alternatively, for a softer, fluffier option, try spreading it on Naan, Potato Rolls, or Spinach Breakfast Egg Muffins With Artichokes. As you can see, whipped ricotta can quickly become part of almost any meal in your day.
Whipped Ricotta
Ingredients
- 1 cup whole milk ricotta cheese
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fresh lemon zest plus more for garnish
- 1/4 teaspoon sea salt
- Chopped fresh basil optional, plus more for garnish
- 2 1/2 teaspoons honey
- Crackers, toasted bread, or raw vegetables to serve
Instructions
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Place the ricotta, olive oil, lemon zest, and salt in a bowl. Use a hand mixer to whip the mixture until it becomes smooth and airy, about 2 minutes. Fold in chopped basil if using.
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Transfer the whipped ricotta to a serving dish. Drizzle with honey and, if desired, sprinkle with a pinch of extra lemon zest or chopped basil. Serve immediately with crackers, toasted bread, or raw vegetables for dipping.
Nutrition
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