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A perfect plate, this is a whipped ricotta dip, topped with honey, chilli flakes and fresh mint. It’s one of those that looks very impressive but it’s actually very simple to make. You can make it by hand but for best results, a food processor or electric whisk makes this even quicker.
I love serving this dip at parties or amongst a spread of salads and meats, for a little creamy element. Once it’s whipped, it’s an airy, spreadable cheese dip that’s actually quite full of protein. It’s lighter than cream cheese, and can be made both sweet and savoury. I like it served savoury with chilli but a hint of honey for some balance. It’s really so good.
Table of Contents
Why you’ll love this recipe
- It has a light, airy texture that pairs so well with dips and crudités.
- It’s high in protein.
- You can customise the flavours – from lemon & herbs to pesto or hot honey.
- The recipe for whipped ricotta dip is quick & no-cook: ideal for easy entertaining.
Ingredients
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Ricotta – use good quality, full fat ricotta here as that ensures better texture. Low fat ricotta can be a little looser and doesn’t quite have the same airiness.
Honey – using a good honey here with floral notes is really delicious. As there are very few ingredients, you want them to be good quality ones!
Substitutions and Variations
Honey, lemon zest & thyme – try adding in lemon zest, a teaspoon of honey and some fresh thyme to the food processor.
Hot honey – you can make your own hot honey or buy one. It’s a nice spicy, sweet twist.
Pesto & parmesan – Once whipped, fold in some green basil pesto so you have nice green swirls. Top with parmesan and toasted pine nuts.
Caprese ricotta dip – top with some sundried tomatoes and fresh basil for a caprese twist.
Cooking Tips
Using a food processor: you can use a food processor or using an electric whisk is also a good way to do it. This ensures maximum air for a light, whipped texture.
Using whole ricotta: the key is using whole milk ricotta and a good quality one. This tends to avoid the graininess, wateriness or any other issues. You need to make sure it’s drained well, then blended. If ypu are adding in chunkier add ins, such as sundried tomatoes, I would fold them in once whipped into peaks.
Chill: chilling the ricotta will firm it up. Then you can spread it onto a plate and serve.
Frequently Asked Questions
Store in an airtight container for up to 5 days. You can make it ahead of time, it it deflates in the fridge and compacts down, just re whip it before serving.
I serve this beyond just a dip! Yes it’s great with crisps, crackers and crudité but you can also add it to sandwiches in place of mayo or butter or stir into pasta with some lemon and parmesan.
I would avoid it as you don’t achieve the same texture as with full-fat ricotta. It’s a bit looser. If really needed, you can do but just bear this in mind.
Make sure the ricotta is well drained before whipping it. If it’s grainy, add a splash of cream, olive oil or even yoghurt, one tablespoon at a time, until it smooths out. If it remains grainy, don’t worry too much, it will still taste good!
Whipped ricotta dip has higher protein than cream cheese, so it’s healthier in that way! Ricotta also has lower fat and fewer calories than cream cheese but both have their place in the kitchen, of course.
Other recipes you might like
Try my tomato puff pastry tart or my courgette galette. This courgette tart is also delicious too. I like to also make Air Fryer Hasselback Potatoes and serve with whipped ricotta.
Side Dishes
Garlic Labneh
Sandwiches
Mortadella and Burrata Sandwich
Lunch Recipes
Courgette Corn Fritters
Easy Dinner Recipes
Aubergine Pasta Bake with Giant Shells and Ricotta
If you tried this Whipped Ricotta Dip or any other recipe on the site, please do leave a comment and let us know how it went!
Whipped Ricotta Dip
Ingredients
- 250 g ricotta
- 1 tsp garlic granules
- 1/2 tsp flakey salt
- 1/2 tsp lemon zest
- Honey, to drizzle
- Chilli flakes, to top
- Fresh mint, to garnish
Instructions
- Drain the ricotta well to remove any excess water.
- In a blender, add the ricotta, garlic, salt, lemon zest and blend until smooth and airy. Otherwise, use a whisk and whisk for a few minutes. If needed, add a drizzle of olive oil to loosen it.
- If adding in mix-ins, fold these in with a spatula.
- Smooth onto a plate and use the back of a spoon to make a few indents into the dip. Top with honey, chilli flakes and mint.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
