Whipped Ricotta Dip is creamy, dreamy and so satisfying to eat. Paired with garlicky crostini, this simple dip is quick to make and ideal for sharing at gatherings.
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The BEST Creamy Whipped Ricotta Dip
I first made this whipped ricotta as part of a more elaborate toast with garlic crostini and caramelized pears, but the flavors didn’t fully come together. What did work, however, was the ricotta itself: velvety and irresistible. Testers kept nibbling it straight from the bowl, so I refined that simple version into this standalone recipe.
Why I love this recipe:
At first glance it’s unassuming, but the whipped ricotta is a wonderfully simple appetizer that’s creamy, lightly herby, and balanced by a bright touch of orange zest. It’s easy to make with a few basic ingredients, yet it feels special. The texture—from using whole-milk ricotta—and the small additions of olive oil, thyme, and orange zest elevate it beyond an ordinary spread.
This is an ideal crowd-pleaser: effortless to prepare, flexible to garnish, and easy to scale for larger groups.
What you need to make this recipe:
Tools and equipment you’ll find useful:
- Food processor
- Measuring cups and spoons
- Microplane or zester
- Rubber spatula
Grocery list:
- Whole milk ricotta cheese — whole milk ricotta is important for a silky, whipped texture. Low-fat or nonfat ricotta won’t achieve the same creaminess.
- Extra virgin olive oil — used in the dip and for finishing; choose one you enjoy tasting.
- Orange — zest adds aroma, brightness and a pop of color to the finished dip.
- Fresh herbs and seasonings — kosher salt, fresh thyme leaves, and freshly cracked black pepper finish the dip beautifully.
How to make easy Whipped Ricotta Dip
1. Gently scoop the ricotta into the food processor.
2. Drizzle in the olive oil and zest the orange directly over the ricotta.
3. Pulse or blitz the mixture for about 45–60 seconds, until smooth and creamy.
4. Taste and season with salt and pepper.
5. Fold in the fresh thyme with a rubber spatula so the leaves remain whole.
6. Transfer to a serving bowl and swirl the top with the back of a spoon.
7. Garnish with a drizzle of olive oil, extra orange zest, flaky sea salt, thyme sprigs, and cracked pepper. Serve immediately with crostini, crackers, pita chips, or fresh vegetables.
How to store
Store the dip in an airtight container in the refrigerator for 4–5 days. Because it’s served cold, you can make it ahead and add garnishes just before serving to keep it looking fresh.
Erin’s Easy Entertaining Tips
This whipped ricotta is perfect for entertaining because it’s simple, adaptable, and makes a striking appetizer with minimal effort.
- Make it ahead. The dip keeps well refrigerated for a few days. Add garnishes right before serving.
- Scale up. Double or triple the recipe for a crowd.
- Offer variety. Serve with garlicky crostini, crackers, pita chips, baguette slices, or raw vegetables like carrots and celery.
Frequently Asked Questions
I don’t recommend using low-fat or nonfat ricotta. Whole-milk ricotta yields a richer, smoother whipped texture and more flavor.
Yes. Orange is subtle and lovely here, but lemon or lime zest would work and add a brighter, sharper note if you prefer.
Quick tips and tricks to make Whipped Ricotta
- Don’t over-process. Over-blending can make the ricotta runny instead of light and fluffy.
- Adjust seasonings. Add more thyme or orange zest to suit your taste, or swap thyme for basil or parsley.
- Try different toppings. A drizzle of honey or hot honey adds a delightful sweet or spicy contrast.
- Serve with anything you like. Crackers, crostini, pita chips, raw vegetables, or even a spoon make fine partners.
Whipped Ricotta Dip
8 mins
8 mins
Equipment
- Food processor
- Zester or microplane
- Measuring spoons
- Rubber spatula
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
Instructions
- Gently scoop the ricotta into the food processor. Drizzle in the olive oil and zest the orange over the mixture.
- Blitz the mixture for 45–60 seconds, or until smooth and creamy.
- Taste and season with salt and pepper.
- Fold in the fresh thyme so the leaves stay whole.
- Scoop into a serving bowl and garnish with additional olive oil, orange zest, flaky salt, thyme and cracked pepper.
- Enjoy immediately.
Notes
The nutrition calculation does not include any dippers. Store in an airtight container in the refrigerator for 4–5 days. Make ahead and add garnishes right before serving.
Nutrition
Serving: 1 serving — Calories: 140 kcal — Carbohydrates: 2 g — Protein: 6 g — Fat: 12 g