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This whipped ricotta recipe is a creamy dip made with a handful of ingredients in 5 minutes! Drizzle it with honey and serve with warm bread for an easy appetizer.
If you’ve got 5 minutes, you can whip up this stunning and simple appetizer: whipped ricotta! This recipe is inspired by one I had at a local Mediterranean restaurant, and the pairing of fluffy cheese and gooey golden honey had everyone at the table obsessed.
To me, it’s creamy, salty sweet perfection scooped up with some warm bread. It’s the ideal starter to get any meal rolling, and it couldn’t be easier to whip up!
Ingredients for Whipped Ricotta
Whipped ricotta is ricotta cheese that’s seasoned and whipped until it’s creamy, then served as a dip. All you need is a handful of ingredients, making it ideal for simple entertaining. Unopened ricotta cheese lasts about 2 weeks refrigerated, so grab a container and you can whip this up on moments notice. Here’s what you’ll need:
- Whole milk ricotta: Whole milk gives the richest flavor and creamiest texture; I’ve found that part-skim ricotta doesn’t have the same roundness of flavor.
- Milk: This loosens the ricotta so it whips up nice and fluffy.
- Olive oil: A spoonful adds richness to the texture.
- Kosher salt and pepper: If you have it, use white pepper for a uniform look, or black for speckled. I bought some white pepper for this recipe to achieve a perfectly creamy look. But black pepper is just as good and looks nice as a garnish.
- Honey: I love serving it with honey for a sweet and savory contrast, but there are lots of other topping ideas.
- Fresh herbs: I usually garnish with fresh thyme but a hint of any fresh herb works.
How to Make Whipped Ricotta
The easiest way to make whipped ricotta is with a whisk: but if you prefer, you can whip out a stand mixer for this one. Here are our notes on the process:
- Whisk the ricotta, milk and oil for about 2 minutes until fluffy. Use whisk and whip by hand, or whip on medium speed using a stand mixer fitted with the whisk attachment.
- A stand mixer is less work and can get it even fluffier, but the whisk is my preferred method (mainly because I prefer not having to clean the stand mixer!).
- Or blend it. A food processor or blender gives the silkiest, most restaurant-like texture in 30 to 60 seconds.
Pro Tip: Serve It at Room Temperature
One thing to note about whipped ricotta: I like it best when it’s room temperature. The cold ricotta with warm bread wasn’t exactly what we remembered from the restaurant experience we were trying to recreate (which by the way, was Abigail Street in Cincinnati).
You can serve this whipped ricotta recipe immediately, but I recommend letting it sit out to come up to room temperature for about 15 minutes. Or, simply pull the ricotta out of the fridge for about 15 minutes before you want to make it.
How to Fix A Grainy or Runny Whipped Ricotta
If you’re making this recipe and run into a grainy or runny texture, here’s what to do:
- Grainy texture: Some ricotta (especially part-skim ricotta) has tight curds that a whisk can’t smooth out. In this case, I recommend blending it in a food processor for 30 to 60 seconds until it’s smooth.
- Runny or watery: If you feel like your ricotta is watery, drain it in a strainer for about 10 minutes before you whip it. Then add the milk a tablespoon at a time. If you already added the milk, you probably added too much. Try refrigerating the ricotta for 30 minutes to firm it up.
Topping Ideas
My favorite topping is honey, but there are lots of ways to top whipped ricotta if you prefer something savory. Here are some ideas:
- Honey and thyme: In my opinion the best way to serve whipped ricotta is drizzled with honey. The way the savory and sweet flavors complement each other is truly stunning.
- Pistachios and lemon: Honey, chopped pistachios, and a little lemon zest makes a delightful topping.
- Olive oil and pine nuts: Olive oil, flaky salt, cracked pepper, finely chopped parsley, and toasted pine nuts.
- Tomatoes and balsamic: Spoon over blistered tomatoes and a bit of balsamic glaze, with some chopped basil over the top.
- Fruit: Juicy ripe peaches, figs, or fresh berries make it into a sweet-savory appetizer
What to Serve with Whipped Ricotta
The sky’s the limit when it comes to serving this whipped ricotta recipe! We have a few opinions on what tastes best, but feel free to add your spin to this easy recipe.
- Eat with warm bread. It’s stellar with grilled bread to infuse some smoky flavor. Or try with warmed pita bread or this homemade flatbread.
- Dip with crostini. Try my homemade crostini.
- Or, eat with crackers. A simple way to eat it? With purchased crackers! Find a quality brand you love. This is a good gluten-free option: there are lots of great brands that offer nut or legume-based crackers.
Storage and Make-Ahead Tips
You can store whipped ricotta for up to 5 days refrigerated (just don’t go past the date on the container). If it separates during storage, give it a stir before serving. You can make it a few days in advance before serving; just add toppings right before you eat it.
I don’t recommend freezing this recipe, because ricotta can become grainy after you defrost it.
Dietary Notes
This whipped ricotta recipe is vegetarian and gluten-free.
Whipped Ricotta (Easy 5-Minute Dip!)
This whipped ricotta recipe is a creamy dip made with just a handful of ingredients in 5 minutes! Drizzle it with honey and serve with warm bread for an easy appetizer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Appetizer
- Method: Whisked
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 16 ounces whole milk ricotta
- 3 tablespoons milk
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon white or black pepper
- Honey, to serve
- Fresh thyme or other herbs, to garnish (optional)
- Pita bread, flatbread or grilled bread, to serve
Instructions
- Whisk the ricotta, milk, olive oil, salt and pepper by hand for about 2 minutes until light and fluffy. Alternatively, whisk on medium speed using a stand mixer fitted with the whisk attachment.
- Optional: Allow to stand 15 minutes before serving so it comes to room temperature. (You can also do this with the container of ricotta before whisking it.) You can serve immediately if you like, it will just be slightly cold.
- To serve, top with honey and if using, fresh thyme. Serve with warm pita bread, grilled bread, or crackers. Stores 4 to 5 days refrigerated (though check the date on your container to be sure).
More Easy Appetizer Recipes
- Try my classic and delicious Spinach Artichoke Dip
- Opt for fast and easy 5-Minute Bean Dip
- Grab amazingly fresh Pan Con Tomate (Spanish tomato bread)
- Make a batch of Marinated Olives
I love your palate keep up the great work!!! ✌️&❤️!!!
Thank you!
what other types of fresh herbs would you use ??
Any minced up would be good! Rosemary, thyme, basil, or tarragon would all be great.
Can you use homemade ricotta instead of store bought ricotta?
Yes
How long does this last in the refrigerator?
This should last 4 to 5 days! We’ve updated the recipe.
Let us know if you have any questions!