Whipped Ricotta Dip
Whipped Ricotta Dip is creamy, dreamy and so satisfying to eat. Paired with garlicky crostini, this simple dip recipe is easy to make and perfect for sharing for various occasions.
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The BEST Creamy Whipped Ricotta Dip
The original reason I decided to make this recipe was to make a fancy toast situation with garlic crostini and sweet caramelized pears on top. (Kind of like my Roasted Grape Bruschetta, but with fall vibes.)
Well… the flavors didn’t jive as much as I thought they might.
But the whipped ricotta was so scrumptious that I, along with my testers, kept eating it on its own.
And it was then and there that I decided that this might be my unexpected recipe of the season.
Why I love this recipe:
On its head, this easy appetizer doesn’t look (or sound) like much. It was originally meant to be a textural layer of a three-part recipe that just… did not work.
But…
This whipped ricotta works on its own and that, my friend, is worth celebrating.
My tasting notes included statements like, “creamy and lightly herby,” “slightly sweet but balanced” and “nice gently pop of acidity from orange.”
That, plus the fact that we simply could not stop eating nibbles of this, is why I’m sharing this Whipped Ricotta recipe with y’all now. It’s a true crowd pleaser.
It made with simple ingredients, yet stunning. To me, the orange zest really sets it apart and adds something with a little more depth.
I hope you give it a try sometime soon. And I hope that you’re as obsessed with it as I am…
More delicious dip recipes to try: Pepperoni Dip | Hot Caramelized Onion Dip | Whipped Feta Dip | Buffalo Chicken Dip
What you need to make this recipe:
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- Food processor
- Measuring cups and spoons
- Microplane grater
- Herb stripper
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from the grocery store:
- Whole milk ricotta cheese — store-bought ricotta works perfectly. Let me just point out that the whole milk situation is important for the texture of this dip. Lower fat or nonfat ricotta simply will not whip as beautifully, and the texture (and flavor) will be disappointing because fat = flavor.
- Extra virgin olive oil — we need some of this to go into the dip, as well as for garnish. Use an olive oil that you personally like the flavor of because you will taste it.
- Orange — we are zesting this for the actual whipped ricotta, as well as a pop of color when we garnish it. Save the rest of the orange to juice or enjoy as a snack!
- Fresh herbs and spices — medium-grain kosher salt (Diamond Crystal is my favorite brand), fresh thyme leaves and freshly cracked black pepper all add flavor to this recipe.
How to make easy Whipped Ricotta Dip
Gently scoop the ricotta into the food processor.
Drizzle in the olive oil.
Zest the orange directly on top of the mixture, too.
Blitz the ricotta mixture in the food processor for 45-60 seconds, or until it is well combined and has a perfect creamy texture.
Taste, and season with salt and pepper.
Stir in the fresh thyme using a rubber spatula. (I like to do this after it’s been blended so the thyme stays whole and doesn’t get ground up.)
Scoop into a serving bowl, and give it a good swirl with the back of a spoon.
Garnish with additional olive oil, orange zest, flaky sea salt, thyme and pepper. Enjoy immediately with your favorite dippers.
How to store:
This is a dairy-based dip, so it needs to be stored in an airtight container in the refrigerator. This should last about 4-5 days when refrigerated.
Since this is served cold, you can make the dip in advance, keep it cool and then dress it up right before serving it.
Erin’s Easy Entertaining Tips
This Whipped Ricotta Dip recipe is the perfect dish for entertaining because it is simple yet so flavorful and versatile.
If I were to make this for sharing, here are a few things I would do…
- Make it early. Since you can (and should!) serve this whipped dip cold, there’s nothing keeping you from making it up to a few days in advance. I would add the garnishes just before serving (and not after making).
- Double or triple the recipe for a crowd.
- Serve with various dippers. We loved this with homemade garlicky crostini, but you can easily use your favorite dippers, including crackers, pita chips, baguette slices, etc. This would also pair nicely with fresh vegetables, like carrots, broccoli or celery. Think of it as a grown-up ranch situation.
Frequently Asked Questions
No. I do not recommend making this with lower fat or nonfat ricotta cheese because the resulting dip will be less creamy.
While I haven’t tried it, I bet it would work. Personally, I love how subtle the orange is, but lime or lemon zest would add some nice sharpness to the mixture and are sure to be pleasing, if you like those flavors.
Quick tips and tricks to make Whipped Ricotta
- Don’t whip it too much. If you do, the ricotta will go runny, and the texture won’t be fluffy.
- Play around with the amount of spices. This, to me, was perfect, but more thyme or even more orange zest would be a great addition if that suits your tastebuds. Swap out the fresh thyme for fresh basil or even fresh parsley.
- Play around with the toppings, too. Adding a drizzle of honey or hot honey to this would be scrumptious variations that skew a little sweeter.
- Serve it with your favorite dippers, be they crackers, crostini, fresh veggies or even just with a spoon. 😉
Here’s how you can make this dip at home:
Whipped Ricotta Dip
Ingredients
- 15 oz. whole milk ricotta cheese
- 3 tablespoons extra virgin olive oil plus more for garnish
- Zest of ½ medium orange plus more for garnish
- ¾ teaspoon kosher salt
- 1 tablespoon fresh thyme plus more for garnish
- Black pepper to taste (plus more for garnish)
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Instructions
- Gently scoop the ricotta into the food processor. Drizzle in the olive oil. Zest the orange directly on top of the mixture.
- Blitz the mixture in the food processor for 45-60 seconds, or until creamy and combined.
- Taste, and season with salt and pepper.
- Stir in the fresh thyme.
- Scoop into a serving bowl, and garnish with additional olive oil, orange zest, salt, thyme and pepper.
- Enjoy immediately!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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