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A bowl of creamy whipped ricotta garnished with olive oil, herbs, and red pepper flakes, served with toasted bread slices on a rustic wooden table with various kitchen tools nearby.
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Creamy Whipped Ricotta Recipe

Our go to quick whipped ricotta that works as both an easy appetizer dip and a savory base for lamb, veal, and grilled meats. Smooth, flexible the best part, and ready in minutes.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, condiment
Cuisine: American
Servings: 8 servings
Calories: 240kcal
Author: Dee Broughton

Equipment

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.
    A food processor bowl filled with ricotta, mayonnaise, cream cheese, olive oil, lemon zest, black pepper, and seasonings on a wooden surface.
  • 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.
    A food processor containing creamy white whipped ricotta with chopped fresh herbs on top, placed on a wooden surface next to fresh herbs and a lemon half.
  • 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

This whipped ricotta works two ways: as a quick appetizer dip and as a savory base in meat-forward dishes.
For dipping, the cream cheese adds structure and the honey balances the tang. Serve slightly cool—not fridge-cold—for the smoothest texture.
For savory applications, omit the cream cheese and honey. Season the ricotta with olive oil, salt, freshly cracked black pepper, and extra herbs, then finish with a drizzle of infused olive oil for added depth. This version works well under lamb dishes, alongside crispy cutlets, or as a base for grilled meats when you want richness without a heavy sauce.

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

Serving: 1serving | Calories: 240kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 425mg | Potassium: 102mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 0.3mg