Whipped Ricotta

This lemon honey whipped ricotta comes together easily in 10 minutes or less! Perfect as a dip or a spread, this whipped ricotta is so delightfully fluffy and creamy, and is always a crowd-pleaser. Topped with honey, thyme, lemon zest, and some pepper, you’ll want to make this weekly to keep in your fridge!

If you need a new go-to appetizer, you’ve got to make this whipped ricotta! It’s creamy, fluffy, and loaded with bright flavors that everyone is sure to love. It’s perfect as a last minute appetizer as you don’t need a ton of ingredients and it comes together in seconds.

 

Why You’ll Love This Recipe

• You only need a handful of ingredients to make whipped ricotta, so if you have ricotta on hand, you don’t need much more!
• It comes together in only a few minutes thanks to the food processor. It’s one of those recipes that I’ll make if I’m running out of time but have guests on the way.
• Not just an appetizer, this honey whipped ricotta is perfect as a spread and also as a meal prep! I love packing it with some raw veggies in a meal prep container as a meal prepped snack.

Ingredients You’ll Need

• ricotta — I highly recommend using whole milk ricotta as it’ll make for a creamier dip. This recipe uses one tub of ricotta which comes out to around 2 cups of ricotta.
• olive oil — this adds a little extra savory flavor to the whipped ricotta and add a bit of richness. It also helps the ricotta whip up into a fluffy texture.
• lemon zest — this adds a lovely lemon flavor throughout the ricotta. I also like to garnish with lemon zest for even more bright, lemon flavor.
• honey — to add a sweet flavor to the ricotta. It pairs so well together that you’ll also want extra to drizzle on top before serving.
• salt — just a pinch to balance out the flavors. You can also garnish with some flakey sea salt!
• thyme — I love garnishing the whipped honey ricotta with fresh thyme as it’s very pretty and also adds a blend of minty sweet notes with earthy undertones.
• pepper — not pictured but I love to add some freshly cracked pepper to the whipped ricotta. If you’re not a fan of pepper, you can skip it.

How to Make Whipped Ricotta

• Add ricotta cheese, olive oil, honey, salt, and lemon zest to a food processor. Blend for 1 to 2 minutes or until smooth and creamy.
• Serve with additional honey (as much or as little as you’d prefer), lemon zest, fresh thyme, and freshly cracked pepper.

Recipe Tips and Notes

• Add some roasted garlic to the food processor to add a wonderful, savory garlicky flavor to the ricotta cheese.
• Want to add some heat to this creamy whipped ricotta recipe? Add hot honey, hot sauce, or chili crisp oil on top!
• Serve this with crusty bread, pita bread, pita chips, toast, bagel (air fryer bagel chips), crackers, or spread it in a sandwich (like my pesto chicken sandwich or pesto turkey sandwich). It also pairs well with avocado toast or hummus toast. It’s also great with raw vegetables such as carrots, cucumbers, bell peppers, broccoli, snap peas, and more.
• Ricotta cheese has a very mild flavor, so feel free to have some fun with the garnishes!

Make Ahead Tips

• Meal prep: transfer the blended ricotta cheese to an airtight container for up to 4 days in the fridge.
• Freezer: I don’t recommend freezing whipped ricotta. You might end up with grainy texture when the ricotta thaws.

More Dips and Spreads to Try

• Whipped Cottage Cheese
• Cottage Cheese with Chives and Roasted Garlic
• Whipped Feta
• White Bean Hummus
• Instant Pot Hummus

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