Whipped Ricotta

Topped with honey, lemon, and fresh herbs, this whipped ricotta dip feels elevated. But it's so easy to make! You just need 5 minutes and 4 ingredients.

Whipped ricotta

This whipped ricotta dip will be my go-to appetizer for the rest of the summer…and fall…and winter. It feels elevated, but it couldn’t be simpler to make. We’re talking 4 ingredients and 5 minutes of prep!

The recipe comes together in the food processor, the S-blade whizzing away the graininess that store-bought ricotta often has straight out of the package. The whipped ricotta becomes insanely creamy and silky smooth, with a bright burst of flavor from lemon juice. I love to serve it with fresh toppings like honey, herbs, and lemon zest to balance the richness of the dip. Scoop it all up with crackers, crostini, or sliced baguette!

Whipped ricotta recipe ingredients

Whipped Ricotta Recipe Ingredients

Here’s what you’ll need to make this whipped ricotta recipe:

  • Ricotta, of course! Whole milk ricotta cheese will give this dip the best creamy texture and rich flavor.
  • Extra-virgin olive oil – It adds spicy, fruity depth of flavor and helps the ricotta whip up to a smooth consistency.
  • Fresh lemon juice – For brightness.
  • And sea salt – To make all the flavors pop!

Garnish the whipped ricotta with honey, lemon zest, and fresh herbs like thyme, chives, chopped parsley, or fresh mint. Flaky sea salt is a wonderful topping too, adding delicate crunch in addition to salty flavor.

Find the complete recipe with measurements below.

Creamy cheese in food processor with olive oil

How to Make Whipped Ricotta Dip

If you love easy recipes, you’ll love this dip!

  • Place the ricotta, olive oil, lemon juice, and salt in a food processor.
  • Process until light and smooth, about 1 to 2 minutes. Tip: set a timer! A minute is longer than you think. 🙂

That’s it! Transfer to a serving bowl. Top it with a drizzle of honey, olive oil, and a sprinkle of lemon zest and fresh herbs. Enjoy!

Whipped ricotta in food processor

How to Serve Whipped Ricotta

My favorite way to serve this whipped ricotta recipe is as a dip, loaded up with the garnishes mentioned above. Paired with crostini, pita chips, or crusty bread, it’s such an easy appetizer, but it’s also SO delicious. Try it once, and you’ll make it again and again.

But that’s not the only way to serve this recipe…

  • Make whipped ricotta toast. Get creative with the toppings! Honey, lemon, and fresh herbs are still great, but so are roasted tomatoes, pickled radishes, or pinches of za’atar. Experiment with your favorite veggies, spices, and herbs to find combinations you love.
  • Serve it under roasted vegetables. It would be a delicious creamy base for these oven roasted carrots.
  • Add a dollop to a grain bowl. I love a bowl with farro, roasted chickpeas, roasted tomatoes, and basil. A dollop of this creamy dip just takes it over the top!
  • Use it as an omelette filling. Plus a sprinkle of fresh herbs? Yum!

How do you like to serve it? Let me know in the comments!


Store whipped ricotta for up to 4 days in an airtight container in the fridge. If any liquid separation occurs, just stir the dip back together before serving.

Whipped ricotta dip

More Favorite Dip Recipes

If you love this whipped ricotta recipe, try one of these delicious dips next:

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Whipped Ricotta

rate this recipe:
4.80 from 15 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Serves 8
This creamy whipped ricotta dip is an easy, elegant appetizer. Garnish it with honey, lemon, and fresh herbs, and serve with crackers or crostini. Store leftover dip in the refrigerator for up to 4 days.


For serving

  • Honey
  • Lemon zest
  • Fresh thyme leaves
  • Flakey sea salt
  • Grilled baguette or Crostini


  • In a food processor, place the ricotta, olive oil, lemon juice, and salt and process until light and smooth, 1 to 2 minutes.
  • Transfer to a serving dish and top with a drizzle of olive oil, honey, lemon zest, thyme, and flakey sea salt. Serve with grilled baguette or crostini.


4.80 from 15 votes (10 ratings without comment)

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Rate this recipe (after making it)

  1. Austun

    5 stars
    An amazing recipe. I will definitely try it this week. Thanks for your efforts.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Austun, hope you enjoy!

  2. Lorraine

    5 stars
    Delicious and easy!

  3. Sabrina from newkitchenlife.com

    love it, I really like whipped cream cheese, and riccota is a nice addition to the whipped cheese stable! thank you

    • Roz

      5 stars
      Thank you so much! This is delicious! I’m addicted! And thanks for the tips!

      • Phoebe Moore (L&L Recipe Developer)

        Hi Roz, so glad you loved it!

  4. Barb

    3 stars
    Why was mine watery/split? Anything I could do to improve the flavour? It was really mild too.

      • Alexandra

        4 stars
        Sadly mine came out watery as well with full fat ricotta.

        • Jeanine Donofrio

          HI Alexandra, I might switch to another brand – the BellGoioso brand has a great creamy texture.

  5. I could eat this the rest of my life! It’s fabulous. Try it with some Mike’s hot honey!

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I’m so glad you loved the whipped ricotta. I have to try it with the hot honey! That sounds delish.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.