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This whipped ricotta recipe makes an impressive easy appetizer in 5 minutes! Top it with honey for a rich, savory sweet bite.

Whipped ricotta

Got 5 minutes? Then you can whip up this stunningly simple appetizer: Whipped Ricotta! This recipe is inspired by one we had at a Mediterranean restaurant, and the pairing of fluffy, savory cheese and gooey golden honey had us all licking our plates. 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. (Literally.)

Ingredients for whipped ricotta

What is whipped ricotta? It’s simply ricotta cheese that’s seasoned and whipped until it’s creamy, then served as a dip. All you need is a handful of ingredients for this whipped ricotta recipe, 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 cheese
  • Milk, to make it creamy
  • Olive oil, to add richness
  • Salt
  • White or black pepper
  • Honey (optional but recommended)
Whipped Ricotta

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 our preferred method (mainly because I prefer not having to clean the stand mixer!).
  • Use white pepper for a uniform look, or black for speckled. We 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.

A note about serving temperature

One thing to note about whipped ricotta: we like this recipe 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 we 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.

Whipped Ricotta

How to serve whipped ricotta (honey & more!)

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.

  • Top with honey. The absolute best way to serve whipped ricotta is drizzled with honey. The way the savory and sweet flavors complement each other is truly stunning.
  • Or, top with olive oil. If you’re not a honey fan, you can also top with olive oil for a totally savory experience. (It’s not quite as good, but still delightful.)
  • 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.
  • 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.

More easy appetizer recipes

Looking for more appetizer ideas? We love easy ways to make entertaining simple. Here are some more ideas:

This whipped ricotta recipe is…

Vegetarian and gluten-free.

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Whipped ricotta

Whipped Ricotta

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 to 8 servings 1x


This whipped ricotta recipe makes an impressive easy appetizer in 5 minutes! Top it with honey for a rich, savory sweet bite.


  • 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


  1. 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.
  2. 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.
  3. 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). 
  • Category: Appetizer
  • Method: Whisked
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Keywords: Whipped ricotta

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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