Whipped Ricotta Dip

This whipped ricotta dip is light, creamy, and ridiculously easy to make. It feels a little fancy but comes together in minutes. Serve it with toasted bread or veggies and call it a day.

Course Appetizer, Dip

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 43kcal

Author Kylee Ayotte

Ingredients

1 cup whole milk ricotta cheese
2 tablespoons olive oil plus more for drizzling
1 teaspoon lemon zest
1 tablespoon lemon juice
1 garlic clove minced
½ teaspoon salt or to taste
¼ teaspoon pepper
Honey for drizzling
2 tablespoons fresh basil chopped

For Dipping

Instructions

Get prepped: Zest and juice the lemon. Mince the garlic. Finely chop the basil. Measure out the ricotta, olive oil, salt, and pepper.
Make the dip: Add 1 cup whole milk ricotta cheese, 2 tablespoons olive oil, l1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon pepper to a food processor. Blend until smooth and fluffy, about 1 to 2 minutes. Scrape down the sides if needed.
Finish and serve: Scoop into a shallow bowl. Drizzle with olive oil. Top with a Honey drizzle and 2 tablespoons fresh basil . Serve with bread, crackers, or veggies.

Notes

Use high-quality ricotta if you can.
Scrape the sides of your food processor a couple of times.
If it's too thick, add a teaspoon of water or milk.
Let it come to room temp before serving.
Garnish just before serving to keep it looking fresh.
Add a spoonful of pesto for a twist.
Hot honey is an easy upgrade.
It also works great as a spread on sandwiches or wraps.

Nutrition