This whipped ricotta dip is fast, rich, and flexible—the kind of appetizer that feels a little fancy without asking much of you. Cream cheese gives it structure, ricotta keeps it light, and lemon and honey balance the richness so it stays smooth and spreadable—not heavy. Ten minutes, one processor, and you’re done.
Beyond the dip bowl, whipped ricotta earns a permanent spot in our kitchen as a savory condiment. Its creamy texture pairs especially well with seared or grilled meats, adding richness without heaviness. When we want everyday cooking to feel a little more intentional (aka, date night fancy), this is our pro move.
🔪 Ingredients for Whipped Ricotta Dip
- Whole milk ricotta – Use whole milk for body and richness; low-fat won’t whip as smoothly.
- Cream cheese (softened) – Adds structure and light tang for the dip version only; omitted in savory applications.
- Extra-virgin olive oil – Helps the ricotta whip smoothly; finish with a drizzle for flavor.
- Lemon zest – Adds aroma without sharp acidity.
- Fresh lemon juice – Brightens and balances the richness.
- Honey – Softens the tang and rounds out the dip; skip for savory uses.
- Kosher salt – Essential for bringing the dairy to life.
- Freshly ground black pepper – Adds gentle heat; use a heavier hand for savory versions.
- Fresh herbs – Thyme, oregano, chives, basil, parsley, or dill all work; mix based on what you’re serving it with.
- Red pepper flakes (optional) – For a little background heat.
Equipment You’ll Need
- Food processor
- Rubber spatula
- Serving bowl
📝 Step-by-Step Instructions: How to Make Whipped Ricotta
- Add the ingredients to the processor.
Add the ricotta, cream cheese, olive oil, lemon zest, lemon juice, honey, salt, and pepper to a food processor. - Whip until smooth.
Process on medium-high speed until light and creamy, stopping once or twice to scrape down the sides. You’re looking for a smooth, airy texture—not grainy. - Fold in the herbs.
Add the chopped herbs and pulse briefly just to combine. Taste and adjust seasoning—more salt for savoriness, more honey for balance, or a squeeze of lemon if it needs lift. - Finish and serve.
Spoon into a serving bowl, smooth the top, drizzle with olive oil and honey, and finish with extra herbs and red pepper flakes if using. Serve with a toasted baguette.
🔄 Substitutions & Variations
- Swap regular honey for hot honey if you want heat.
- Fold in finely chopped roasted red peppers, olives, or sun-dried tomatoes after whipping for texture.
- Replace lemon zest and juice with white wine vinegar for a sharper, savory version.
- If it’s too thick, loosen with a splash of milk, cream, or sour cream.
Savory Whipped Ricotta (Our Everyday Version)
This recipe isn’t just a dip—it’s a foundation. When we use whipped ricotta in savory recipes, we skip the cream cheese and honey entirely. Instead, whole milk ricotta gets whipped with olive oil, salt, freshly cracked black pepper, and a heavier hand with herbs.
A final drizzle of a good infused olive oil and a sprinkle of big flaky sea salt takes it from simple to intentional, adding aroma and depth without weighing things down.
We use this savory version:
- As a base for ground lamb dishes
- As a creamy counterpoint to crispy veal Milanese
- Under grilled or pan-seared meats, when you want richness without heaviness
Once you start using whipped ricotta this way, it stops being “party food” and starts acting like the quiet workhorse it really is.
💡 Meat Nerd Tips
Cream cheese isn’t here to steal the show—it’s doing structural work. It stabilizes the ricotta, keeps the dip from weeping, and gives you a spread that holds up on bread instead of sliding off like a dairy landslide.
- Flat flavor? Add a pinch of salt and a few drops of lemon juice.
- Too loose? Chill for 20–30 minutes.
- Grainy texture? Keep whipping.
- Too sharp? Honey brings it back into balance.
🍽️ How to Serve Whipped Ricotta
This whipped ricotta is flexible and works in both casual and plated settings.
- As an appetizer:
Spoon into a shallow bowl, smooth the top, and finish with olive oil, honey, herbs, and a pinch of red pepper flakes. Serve with a toasted baguette, pita chips, or sturdy crackers. - As a savory base:
Spread onto a plate or platter and layer roasted or grilled meats on top. It works especially well under lamb dishes, crispy veal cutlets, or pan-seared proteins where you want creaminess without a heavy sauce. And it makes for a perfect crostini smear, too. - For boards and spreads:
Add it to a cheese or appetizer board as a softer counterpoint to cured meats and salty cheeses. Let it sit out briefly so it’s spreadable, not cold. - Temperature tip:
Serve slightly cool, not straight from the refrigerator. Cold ricotta dulls flavor and tightens the texture.
🧊 Storage & Make Ahead
- Store in an airtight container in the refrigerator for up to 3 days.
- Keep it tightly covered (ricotta loves picking up fridge odors, and that can be ew).
- Stir before serving if it’s been chilled overnight.
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Creamy Whipped Ricotta Recipe
Recommended Equipment
- Rubber spatula
- Serving bowl
Ingredients
- 15 ounces whole milk ricotta cheese
- 8 ounces cream cheese softened
- 2 tablespoons extra virgin olive oil plus more for garnish
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons honey plus more for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh herbs such as thyme, oregano, chives, basil, parsley, or dill, plus more for garnish
- red pepper flakes optional garnish
- toasted baguette for serving
Instructions
- Add the ricotta, cream cheese, olive oil, lemon zest, lemon juice, honey, salt, and pepper. to a food processor.
- Process the mixture on medium to medium high speed until smooth and light in texture. Stop once or twice to scrape down the sides.
- Stir the fresh herbs. Taste the whipped mixture and adjust the seasoning. Add a little more salt for savoriness, more honey for sweetness, or more lemon juice for brightness, then mix again until everything is combined.
- Spoon the whipped ricotta into a serving bowl. Smooth the top with the back of a spoon. Drizzle with more olive oil and honey, and top with more fresh herbs and red pepper flakes if you like.
- Serve with toasted baguette slices.
Notes
Variations & Substitutions
- Hot honey: Swap regular honey for hot honey if you want gentle heat.
- Mix-ins: Fold in finely chopped roasted red peppers, olives, or sun-dried tomatoes after whipping for added texture.
- Acid swap: Replace lemon zest and juice with a splash of white wine vinegar for a sharper, savory profile.
- Too thick? Loosen with a splash of milk, cream, or sour cream.
Nutrition
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❓ FAQs for creamy whipped ricotta dip
Whipped ricotta can be used as a dip, spread, or savory base. It works well with bread and vegetables, but it’s also commonly used under meats like lamb, veal cutlets, or grilled proteins when you want a creamy element without a heavy sauce.
Yes. For a savory version, omit the honey and cream cheese, and season the ricotta with olive oil, salt, black pepper, and extra fresh herbs. Finish with a drizzle of infused olive oil for added depth.
No. Cream cheese adds structure and body, making the whipped ricotta more stable for dipping. If it feels too thick, you can loosen it with a small splash of milk or cream.
Grainy whipped ricotta usually means it hasn’t been processed long enough or the ricotta is too cold. Keep blending until smooth and let the ricotta sit at room temperature briefly before whipping.
Whipped ricotta will keep for up to 3 days when stored in an airtight container in the refrigerator. Stir before serving, as it may firm up slightly when chilled.
Yes. Whipped ricotta can be made a day in advance. Store it covered in the refrigerator and add garnishes like olive oil, herbs, or pepper just before serving.
Whipped ricotta is best served slightly cool, not cold, like straight from the fridge. Letting it sit out for a few minutes improves texture and flavor.
You can, but the texture won’t be as smooth. A hand mixer works better than stirring by hand, though a food processor gives the creamiest result.
Yes—make it up to one day ahead and garnish just before serving.
