Description
Homemade Whipped Ricotta Dip is a perfect appetizer for a dinner party or anytime you want a creamy, savory and decadent dip. It takes about 5 minutes to make and features bright, lemony flavor with honey, spices and fresh herbs on top.
Ingredients
Units
Scale
- 1 cup whole milk ricotta cheese
- 2 Tbsp. extra-virgin olive oil, divided
- 1 pinch table salt
- 1 pinch black pepper, plus more for serving
- 1 tsp. lemon zest (plus lemon juice, if desired)
- 1 Tbsp. honey
- 1 tsp. chopped fresh herbs, such as thyme, sage and rosemary, plus more for serving
- 1/4 tsp. fennel seeds, crushed (or 1/4 tsp. ground fennel seeds)
- 1 pinch crushed red pepper flakes
- 1 pinch flaky sea salt
Instructions
- Make whipped ricotta by adding the ricotta cheese to the base of a food processor. Drizzle in 1 tablespoon of the olive oil and sprinkle with the table salt, black pepper and lemon zest. Blend the cheese for 30 seconds, then scrape the sides and bottom of the food processor base and blend until the mixture is very light and fluffy, another 30-60 seconds. (See below for alternative methods) Taste the cheese mixture and, if desired, add a bit of lemon juice and more salt and pepper.
- To make the honey topping, warm the honey and remaining 1 tablespoon olive oil in microwave for 10 seconds or in a small saucepan until just warm (this step is optional, but I include it as honey may stiffen when stored for a long time, plus warming the honey and olive oil will help bloom the spices and herbs). Stir the herbs, fennel and red pepper flakes into the warm honey and oil mixture.
- Add the whipped ricotta cheese to a serving bowl and drizzle with 1 tablespoon of the herb and spice infused honey. Garnish with the flaky salt, more pepper and herbs. Serve the dip with more honey on the side.
Notes
- Whipped ricotta dip tastes great with toast, grilled bread, fresh cut vegetables, pita chips, pretzels and crackers. You can also use ricotta cheese dip on a grain bowl, with Air Fryer Steak Fries, Red Lentil Patties, Crispy Herb Roasted Potatoes or Chickpea Patties.
- To make this ricotta dip without a food processor, use a stand mixer or handheld electric mixer fitted with a paddle or whisk attachment. It will take closer to 2-3 minutes for the ricotta to get light and fluffy. You can also whip the cheese by hand using a whisk, though it will take some serious elbow grease.
- Note: If your ricotta seems wet, try gently blotting it dry with clean paper towels. You can make the dip even less wet by placing the ricotta cheese in cheesecloth and allowing it to drain in a strainer for about 10 minutes, or a few hours (in the refrigerator). This step is completely optional, but it will ensure the dip won’t be too loose.
- Store leftover whipped ricotta in an airtight container for up to 3 days (it tastes best used within 1 day). Note that the cheese may separate a bit so try blotting it dry when pulled from the refrigerator then use a spoon to whip briefly.Â
- Be sure to store the honey mixture separately from the ricotta dip if making this recipe ahead of time.
- If you don’t want to use fennel, try instead using ground cumin or coriander.Â
- You can also use fresh mint, chives or parsley instead of woody herbs like sage, rosemary and thyme.
- Lemon juice is completely optional and will result in a tangier whipped ricotta dip.
- Instead of making the herb and spice infused honey you can use hot honey.
- Prep Time: 5 minutes
- Cook Time: 1 minutes
- Category: Appetizers
- Method: whisking
- Cuisine: American