Whipped ricotta is a quick, creamy, and velvety dip that works beautifully as a starter, side, or a base for roasted vegetables with pita. Light but indulgent, it’s simple to make and always satisfying.
For more dips and spreads, try tzatziki, eggplant yogurt dip, or tirokafteri.
Why you will love this…
This whipped ricotta is everything you need for gatherings, casual dinners, or a cozy night in. It’s incredibly easy yet impressively delicious.
Blending whole-milk ricotta with extra virgin olive oil, lemon, garlic, and a bit of Greek yogurt yields an ultra-smooth, light, and velvety dip with a melt-in-your-mouth texture.
We served it with tomato confit and later paired it with glazed roasted carrots — both were excellent. Leftovers are great on toast for breakfast.
Like labneh or yogurt-tahini sauce, this ricotta spread is versatile. Use it as a base for roasted vegetables, dollop it over salads and grain bowls, or serve it with bruschetta, crostini, or warm pita.
An easy, crowd-pleasing vegetarian appetizer, side, or light main you’ll reach for again and again.
How to make whipped ricotta
Place whole-milk ricotta, extra virgin olive oil, Greek yogurt (optional but recommended), lemon zest and juice, grated garlic, salt, pepper, and a touch of honey (optional) into a food processor.
Blend on high for 2–3 minutes until the mixture is completely smooth and silky. Adjust seasoning and lemon to taste, then serve as a spread, dip, or a creamy topper for bowls and salads.
Serving Suggestions
Spread: Top the ricotta with confit tomatoes, falafel, hot-honey glazed carrots, or a simple zucchini salad.
Dip: Serve with warm pita, crispy bruschetta, or crunchy crostini for dipping.
Dolloped: Add a spoonful to fattoush-style dishes, cauliflower salad, or Mediterranean bowls for extra creaminess.
Tips
- Use full-fat ricotta: Fresh whole-milk ricotta gives the creamiest texture and best flavor.
- Good olive oil and Greek yogurt: Quality extra virgin olive oil adds richness; a few tablespoons of full-fat Greek yogurt make the dip silkier and add a pleasant tang.
- Drain if needed: If your ricotta is watery, drain it in a fine-mesh sieve lined with a cheesecloth for about 30 minutes before blending.
Frequently Asked Questions
Yes. Whisk the ingredients vigorously in a bowl until smooth, then pass the mixture through a fine-mesh sieve for the creamiest, most velvety texture.
Add a tablespoon or two of extra virgin olive oil and a few tablespoons of full-fat Greek yogurt. Blend well (about 2–3 minutes) until completely smooth.
Yes. Omit salt, pepper, and olive oil, then add powdered sugar or honey to taste. Orange zest works well in place of lemon, and mix-ins like chocolate chips or chopped toasted nuts are delicious.
Keep in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the texture can become grainy after thawing.
More dips and spread
- Avocado spread
- White bean dip
- Hummus
- Baba ganoush
Dips and Spreads
Masabacha (Swimming Chickpeas)
Dips and Spreads
Tirokafteri (Spicy Feta Dip)
Salads
Zaalouk (Moroccan Eggplant Dip)
Dips and Spreads
Tzatziki
If you tried this Whipped Ricotta recipe, please leave a star rating and tell us how it went in the comments — we love hearing from you!
Whipped Ricotta
Video
Ingredients
- 1½ cups whole-milk ricotta
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic grated
- ½ teaspoon salt
- 2 twists black pepper
- 1 tablespoon honey optional
- 3 tablespoons Greek yogurt optional for extra creaminess
Instructions
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Add ricotta, olive oil, lemon juice and zest, grated garlic, salt, pepper, honey (if using), and Greek yogurt to a food processor.
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Blend on high for 2–3 minutes until smooth and creamy. Taste and adjust salt, lemon, or honey as needed.
Serve as a dip, spread, or dollop onto salads and bowls. Top with tomato confit, roasted carrots, or herbs and serve with warm pita.
Notes
You can swap ingredients to suit dietary needs: use reduced-fat or vegan ricotta, omit the olive oil for an oil-free version, replace lemon juice with apple cider vinegar, swap honey for maple syrup, or use cream cheese instead of Greek yogurt. Fresh garlic can be replaced with garlic powder in a pinch.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as texture will change.