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This whipped ricotta made with lemon, honey, and fresh herbs is going to be your new favorite dip. (It also doubles as a spread!) It’s light and creamy, but so flavorful! Serve it up with your favorite pita chips and you have an appetizer that’s perfect for enjoying all spring and summer long.
This whipped ricotta is one of the best dips I’ve tried in a minute, and SO good with crostini or a sliced baguette. As much as I love heavy, cheesy dips, (I’m looking at you, crack chicken dip!) sometimes it’s nice to switch things up and have something light! A couple more similar recipes to try are this whipped feta dip and Greek yogurt dip. I know you’ll love them as much as I do!
Whipped Ricotta Dip
Whipped ricotta is hands down one of the best dips and spreads out there! It’s creamy, versatile, and packed with flavor, making it the perfect addition to snack time. Plus, it’s incredibly easy to make and ready in just 5 minutes! It doesn’t get much simpler than that. (Although, if you’re looking for easy and delicious dips, I have a whole list waiting for you here!)
One of the things I love most about whipped ricotta is its versatility. You can customize it to your liking by adding in different herbs, nuts, or even fruits like berries or figs. It’s also a healthier alternative to other dips that are often loaded with preservatives and artificial ingredients. So why not give whipped ricotta a try and see for yourself why it’s so great! It can be served with crackers, vegetables, toast, or even as a topping on your favorite pasta dish. (It’s a great addition to some homemade lasagna or lasagna soup!)
Ingredients for Whipped Ricotta Dip
This creamy, versatile dip only requires a handful of ingredients, most of which you likely already have in your pantry. Best of all, you can customize the flavors to your liking, whether you prefer a touch of sweetness from honey, a kick of heat from red pepper flakes, or the freshness of herbs like thyme. With whipped ricotta, the possibilities are endless! Check out the recipe card below for exact measurements that I used.
- Whole Milk Ricotta Cheese: This ricotta is smooth, mild in flavor, and when whipped, creates a light and fluffy texture.
- Heavy Cream: Adding a tablespoon of heavy cream to the whipped ricotta helps to create a silky-smooth texture and adds a touch of richness to the dish. If you don’t have heavy cream, you can substitute it with milk or half and half, but the texture may not be quite as creamy.
- Lemon Zest: The fresh and zesty flavor of lemon zest adds brightness to the whipped ricotta and balances out the richness of the cheese. You could also add a teaspoon of lemon juice instead if you prefer!
- Honey: (Hot honey also works!) Honey adds a touch of sweetness to the whipped ricotta. If you prefer a bit of heat, you can substitute honey with hot honey or skip the sweetener altogether.
- Fresh Thyme: Fresh thyme adds a savory, herby flavor to the whipped ricotta. If you don’t have fresh thyme, you can also use dried thyme, but only use half the amount.
- Salt and Pepper: Add a pinch of salt and a crack or two of fresh black pepper to taste.
- Red Pepper Flakes: (Optional) If you want to add a bit of heat to the dip, red pepper flakes are a great addition. Add them sparingly to avoid overpowering the other flavors.
How to Make Whipped Ricotta
Now that you’ve got your ingredients ready, here’s how to make the magic! Good news- it takes less than 5 minutes from start to finish! The end result is a dreamy dip that also works as a spread for sandwiches and toast, or a topping for pizza and pasta.
- Add Ingredients to Bowl: Add the fresh ricotta, cream, lemon zest, honey, thyme, salt, and pepper to a medium sized bowl.
- Whip: Use a hand mixer fitted with the beaters to blend the ingredients together on medium-high speed for 2-3 minutes, until smooth and creamy. You can also make this whipped ricotta recipe with a food processor if you prefer.
- Add Toppings: Transfer to a serving dish. Drizzle with honey, a dusting of lemon zest, fresh thyme, and red pepper flakes.
- Serve: Serve with crostini, toasted pita bread, or on slices of toast.
Tips and Tricks
Here are a couple of extra tips to help you make the most delicious whipped ricotta ever! Bring it to your next get-together with friends and family and I promise it will be a hit.
- Strain the Ricotta: Make sure to drain any excess liquid from the ricotta before whipping. This will help to create a lighter and fluffier texture.
- Adjust the Consistency: If the ricotta ends up runny, simply add more ricotta to thicken it up. If there is too much liquid, it can get too soft and become runny.
- Toppings/Variations: Customize as you like! Try different herbs (fresh basil is another great option!), spices like smoked paprika or chili powder, replace the cream with extra virgin olive oil, or top with chopped nuts. You could also add roasted tomatoes, olives, or dried fruit for extra flavor and texture!
With its creamy texture and tangy flavor, you’ll be lucky to have any leftovers of this whipped ricotta at all. But just in case you do, don’t worry – here are some tips on how to store and enjoy it later.
- In the Refrigerator: Store in an airtight container for 2-3 days in the fridge. If needed, whip up again before serving or add more ricotta to thicken.
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- 8 ounces whole milk ricotta
- 1 tablespoon heavy cream
- 1 tablespoon lemon zest additional for topping
- 1 tablespoon honey or hot honey additional for topping
- 1 teaspoon fresh thyme additional for topping
- 1 large pinch salt
- 1-2 cracks of fresh pepper
- Red pepper flakes optional
- Add the ricotta, cream, lemon zest, honey, thyme, salt, and pepper to a medium sized bowl.
- Use a hand mixer fitted with the beaters to beat the ingredients together on medium-high speed for 2-3 minutes, until smooth and creamy.
- Transfer to a serving dish. Drizzle with honey, a dusting of lemon zest, fresh thyme, and red pepper flakes.
- Serve with crostini or toasted pita bread.
Nutrition information is automatically calculated, so should only be used as an approximation.