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Whipped ricotta dip is my go-to whenever I want to look like I fussed without actually fussing, because it tastes like a restaurant appetizer and takes about ten minutes of real work. I first made it for a summer girls night on the patio, and it disappeared faster than anything else on the table. If you love an easy whipped cheese dip, you have to try our creamy whipped feta dip too.
Cloud-soft whipped ricotta gets piled with sweet roasted tomatoes, fresh basil, and a generous drizzle of olive oil for the prettiest, easiest appetizer.
Whipped Ricotta Dip Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 8 servings
- ⚡ Calories: 176kcal
- 🌶️ Flavor Profile: Creamy and tangy whipped ricotta with sweet, jammy roasted tomatoes and fresh basil
- ✋ Difficulty: Easy, ready in 30 minutes, like our olive tapenade
Quick Answer
Toss cherry tomatoes and garlic with olive oil, salt, and pepper and roast them at 400 degrees F until blistered and bursting. Add fresh ricotta, lemon juice, salt, pepper, and olive oil to a food processor and whip until light and silky smooth. Spread the whipped ricotta onto a plate, pile the roasted tomatoes and garlic on top, and finish with fresh basil and a drizzle of oil. Serve this whipped ricotta dip with warm crostini for an easy, elegant appetizer.
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Why This Recipe Works
Click to see the technique science
- Whipping transforms the ricotta. A few minutes in the food processor turns grainy ricotta into something light, airy, and luxuriously smooth.
- Roasting deepens the tomatoes. High-heat roasting concentrates the tomatoes into sweet, jammy bursts that contrast beautifully with the cool, creamy ricotta.
- Lemon and olive oil balance the richness. A little acid and good oil keep the dip from feeling heavy and make every bite taste fresh.
- Roasted garlic mellows out. Roasting the garlic with the tomatoes takes away the raw bite and leaves a sweet, savory depth.
- It looks impressive with no effort. The white swoosh of ricotta topped with bright red tomatoes and green basil looks like a chef made it.
- It is endlessly adaptable. Swap the toppings with the seasons, from roasted grapes in fall to hot honey in winter.
Why You’ll Love This Recipe
- It tastes like a fancy restaurant appetizer but comes together with five main ingredients in about 30 minutes.
- It is stunning on a table, with creamy white ricotta, jammy red tomatoes, and fresh basil that looks like art.
- It is endlessly versatile for entertaining, right alongside our easy Mediterranean dip on a grazing board.
Key Ingredients
This elegant little appetizer comes from just a handful of fresh ingredients. Here is what each one does.
- Ricotta Cheese: Use full-fat fresh ricotta for the creamiest, smoothest whip. It is the blank, cloud-like canvas for all the flavor on top.
- Cherry Tomatoes: Roasting them until they burst concentrates their sweetness into jammy, savory little jewels.
- Garlic: Roasted right alongside the tomatoes, it turns mellow, sweet, and spreadable.
- Lemon: A squeeze of fresh juice brightens the rich ricotta and keeps the whole dip light.
- Olive Oil: Good extra virgin olive oil whips into the ricotta for silkiness and gets drizzled on top for a glossy finish.
See recipe card for exact quantities.
Variations and Substitutions
This whipped ricotta dip is a blank canvas. Here are a few of our favorite ways to top it.
- Hot honey: Skip the tomatoes and drizzle with hot honey and flaky salt for a sweet-spicy version.
- Pesto swirl: Swirl basil pesto through the whipped ricotta before topping.
- Roasted grapes: Swap the tomatoes for roasted grapes and a little thyme in the fall.
- Everything bagel: Sprinkle with everything seasoning and serve with bagel chips.
- Make it a board: Set it out with our olive tapenade and plenty of crackers and veggies for grazing.
How to Make Whipped Ricotta Dip
- Toss the cherry tomatoes and garlic cloves with olive oil, salt, and pepper in a baking dish, then roast at 400 degrees F until blistered and bursting.
- While the tomatoes roast, brush slices of bread with olive oil and toast them into crostini for serving.
- Add the ricotta, lemon juice, salt, pepper, and olive oil to a food processor.
- Whip until light and silky smooth. Spread onto a plate, top with the roasted tomatoes and garlic, and finish with fresh basil and a drizzle of olive oil.
Recipe Tips & Tricks
- Use full-fat ricotta. It whips up the creamiest; low-fat versions can turn out watery and grainy.
- Whip it longer than you think. A full two to three minutes in the processor is what gives that airy, smooth texture.
- Roast on high heat. A hot 400 degree oven blisters the tomatoes fast so they stay jammy, not mushy.
- Drain wet ricotta. If your ricotta is very wet, let it drain in a sieve for a few minutes first.
- Serve at room temperature. The flavors and texture are best when the ricotta is not fridge-cold.
- Save the oil. Spoon the flavorful roasting oil over the top for an extra hit of tomato-garlic flavor.
Serving Ideas and Suggestions
This whipped ricotta dip is made for sharing. Serve it as the centerpiece of an appetizer spread with warm crostini, crackers, and crunchy raw veggies for dipping. Toast extra baguette or pull out a loaf of our homemade ciabatta bread so everyone has something sturdy to scoop with.
Build a full grazing board around it by adding our easy Mediterranean dip and a bowl of our homemade tzatziki so guests get creamy, briny, and fresh all in one spot. A pile of olives, marinated artichokes, and cured meats rounds it out beautifully.
It is also lovely beyond a dip. Spread leftover whipped ricotta on toast for breakfast, dollop it onto pasta, or use it as a creamy base under grilled vegetables. A little goes a long way, so one batch stretches across several meals.
Whipped Ricotta Dip FAQs
Full-fat fresh ricotta gives the creamiest, smoothest result. Look for a good-quality whole-milk ricotta, and if it seems very wet, drain it in a fine mesh sieve for a few minutes before whipping. Skim or low-fat ricotta tends to whip up watery and grainy, so it is worth using the full-fat kind here.
Yes. You can whip the ricotta and roast the tomatoes separately up to two days ahead and store them in the fridge. Assemble the dip just before serving, and let the components come to room temperature first for the best flavor and texture. The whipped ricotta keeps well, but the tomatoes are best fresh from the oven or gently rewarmed.
Store any leftovers in an airtight container in the fridge for up to three days. It is best to keep the whipped ricotta and roasted tomatoes separate if you can, so the dip does not get watery. Bring it back to room temperature and give the ricotta a quick stir before serving again.
Warm crostini or toasted baguette are classic, but it is also delicious with crackers, pita chips, crunchy crudite like cucumbers and peppers, or even pretzels. For a heartier appetizer, set it out as part of a grazing board with olives, cured meats, and other dips so there is something for everyone.
Yes. A food processor gives the silkiest result, but you can also whip the ricotta with a hand mixer or stand mixer fitted with the whisk attachment. Beat it for a few minutes until it is light and smooth. In a pinch, vigorous whisking by hand works too, though the texture will be slightly less airy.
It is best served at room temperature, with the whipped ricotta cool and creamy and the roasted tomatoes warm or just-warm on top. That contrast of cool, fluffy ricotta against the hot, jammy tomatoes is part of what makes it so good, so pull the ricotta from the fridge a bit before serving.
Love an easy whipped cheese dip? Try our creamy whipped feta dip next.
Whipped Ricotta Dip
Ingredients
Toppings
- 1/2 pound cherry tomatoes
- 2 garlic cloves
- 3 tbsp olive oil
- 2 tablespoons fresh basil
Whipped Ricotta
- 2 cups full-fat fresh ricotta cheese
- juice of half a lemon fresh squeezed
- 1/4 teaspoon salt
- pinch ground pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375F.
- Add cherry tomatoes and garlic cloves to an oven-safe baking dish.1/2 pound cherry tomatoes, 2 garlic cloves
- Drizzle with the olive oil. Bake it for 15-20 minutes or until the tomatoes are nicely roasted. Let them cool to room temperature while you make the ricotta dip.3 tbsp olive oil
- In a food processor, add the ricotta, lemon juice, salt, pepper, and olive oil.2 cups full-fat fresh ricotta cheese, juice of half a lemon, 1/4 teaspoon salt, pinch ground pepper
- Blend at high speed until it has a smooth and creamy texture, about 1-2 minutes.
- Spread the whipped ricotta in a shallow serving bowl.
- Arrange roasted tomatoes on top of whipped ricotta.
- Top with fresh basil and a drizzle of olive oil. Serve with fresh crusty bread.2 tablespoons fresh basil, 1 tablespoon olive oil
Notes
- Use High-Quality Ricotta: If you can find fresh ricotta or homemade ricotta, that’s the best way to get a creamy, fluffy texture.
- Drain if Needed: If your ricotta is watery, line a colander with cheesecloth and let it sit over a medium bowl for 15 minutes. This prevents a watery dip.
- Whip at Medium-High Speed: Whether in a stand mixer with a whisk attachment or using a hand mixer, aim for enough air to get that whipped effect.
- Add a Touch of Honey: A touch of honey can sweeten the dip if you’re looking for a dessert-like version—try it with fresh fruit!
- Don’t Over-whip: Keep an eye out. Over-whipping might turn the ricotta stiff or weirdly grainy. You want it smooth and spreadable, not stiff peaks.
- Serve with Good Bread: A baguette slice, sourdough bread, or even pita chips are perfect dippers. You can also use fresh vegetables if you’re going lighter.
Nutrition
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