Whipped Ricotta Dip is a light, creamy, and elegant appetizer made by blending fresh ricotta cheese with herbs, garlic, and a touch of lemon. Served chilled or at room temperature, this dip pairs beautifully with crusty bread, crackers, or fresh vegetables, making it ideal for gatherings or casual snacking.

Why You’ll Love This Recipe

This dip is effortless yet sophisticated. It delivers a rich, velvety texture with a bright, savory flavor from herbs and lemon. Ready in minutes with minimal ingredients, it’s versatile enough to serve as a spread, appetizer, or even a sandwich component. It’s also a great make-ahead option for parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Whole milk ricotta cheese
Olive oil
Lemon zest
Lemon juice
Garlic (minced or grated)
Salt
Black pepper
Fresh herbs (such as thyme, basil, or chives)
Optional toppings: crushed red pepper, honey, or toasted nuts

Directions

In a food processor or blender, combine ricotta cheese, olive oil, lemon zest, lemon juice, garlic, salt, and pepper.
Blend until the mixture is smooth and fluffy, about 1–2 minutes.
Taste and adjust seasoning as needed.
Transfer to a serving bowl and garnish with fresh herbs, a drizzle of olive oil, or optional toppings.
Serve with bread, crackers, or raw vegetables.

Servings and timing

Servings: 6–8
Prep time: 5 minutes
Total time: 5 minutes

Variations

Sweet version: Omit garlic and herbs; add a drizzle of honey and crushed pistachios for a dessert-style spread.
Spicy version: Add red pepper flakes or a dash of hot sauce.
Herbed version: Blend in a handful of basil, parsley, or dill for a green, fragrant dip.
Cheesy twist: Add grated Parmesan or feta for a tangier flavor.

Storage/reheating

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir before serving if it separates slightly. This dip is best served chilled or at room temperature and is not intended to be reheated. Freezing is not recommended, as it may affect texture.

FAQs

Can I use low-fat ricotta?

Yes, but whole milk ricotta gives the creamiest, richest texture.

Do I need a food processor?

A blender or even a hand mixer works. You can whip it by hand, but it will be less smooth.

Can I make this dip ahead of time?

Yes, it stores well for up to 3 days. Just cover tightly and refrigerate.

Is this dip served warm or cold?

It is typically served cold or at room temperature.

What pairs well with ricotta dip?

Crusty bread, crostini, crackers, pita chips, or sliced vegetables.

Can I use this as a spread?

Absolutely—it works well on toast, sandwiches, or in wraps.

Is this dip gluten-free?

Yes, the dip itself is gluten-free. Just choose gluten-free dippers if needed.

Can I freeze whipped ricotta?

Freezing is not recommended as it may become grainy once thawed.

How do I get a fluffier texture?

Use a food processor and blend for at least a minute for maximum airiness.

What herbs work best?

Thyme, chives, basil, and parsley all pair wonderfully with ricotta.

Conclusion

Whipped Ricotta Dip is a simple yet sophisticated appetizer that showcases the creamy, mild flavor of ricotta cheese. With minimal prep and maximum versatility, it’s a go-to choice for entertaining or adding flair to everyday meals. Whether savory or sweet, it’s a refreshing and elegant addition to any table.

Whipped Ricotta Dip

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Chocolate Crumble Cupcakes are rich, moist chocolate cupcakes topped with smooth ganache and a crunchy cookie crumble. They’re an indulgent, texturally satisfying dessert perfect for any celebration.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix eggs, milk, oil, and vanilla. Gradually combine with dry ingredients.
Add boiling water and mix until smooth. Batter will be thin.
Fill cupcake liners two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
To make the ganache, heat cream until simmering and pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
To make the crumble, mix crushed cookies, brown sugar, melted butter, and salt until combined.
Spoon ganache over each cooled cupcake and top with a generous amount of crumble. Let set before serving.