Whipped ricotta is the ultimate appetizer – whether you dip it or spread it, it’s an unforgettable treat.
Light, airy, creamy and bright, this is a recipe you’ve got to experience to believe! Who knew something so simple could be so incredible?
Don’t you just love when a recipe feels and looks special, but you know that secretly it was almost *too* easy to make? This whipped ricotta is one of those recipes.
It’s versatile and takes just a few ingredients and a few minutes of prep time. It’s so easy to customize and serves beautifully with crackers, crostini and French bread.
Even better? It feels perfect for any time of year! It’s not too heavy, and it’s not seasonally specific. You can add some seasonal spins, of course – but it’s delicious just as it is!
I’m not sure which I love more – this whipped ricotta or my whipped goat cheese. We’ll need to make them both this weekend just to compare, right?
Whipped Ricotta
It looks as good as it tastes – I think you’re going to love this simple recipe!
Why You’ll Love It
Ingredients and Substitutions
- Ricotta – Choose your favorite brand, full fat is always best.
- Olive oil – High quality extra virgin olive oil is always the best option!
- Fresh Thyme – Leaves, cut off the stem.
- Honey – We used our favorite hot honey for this recipe, to spice it up a little! You can use your favorite honey.
- Sea Salt – Thick flakes are wonderful here.
- Black Pepper -Thick flakes (to taste)
- Lemon Zest – Optional
- Lemon Juice – Optional
Variations
- Switch up the herbs (try rosemary or basil).
- Add berries or figs.
Tools to Use
- Mixer (You can also mix by hand)
- Or, a Food Processor
- Measuring Cups + Measuring Spoons
How to Make
- Using a small bowl and spoon, whip ricotta, olive oil and honey until almost silky smooth (Mix by hand, or if you’re doubling or tripling the recipe, use a food processor or the whisk attachment on your mixer). Mix until combined.
- Add ricotta mixture to a jar or bowl for serving.
- Drizzle honey over the top, swirling it through the ricotta if you wish.
- Add a little more chopped thyme and fresh cracked pepper and salt over the top, and serve.
Tips
- To double or triple this recipe for a crowd, simply use the 1X 2X 3X tab in the printable recipe card! It will multiply the ingredients for you, no math required!
- If you double or triple this recipe, a mixer or food processor is recommended. Gradually increase speed to 3 until smooth.
- Buy good quality ricotta! Because this recipe is so simple, quality ingredients will shine.
- Gradually increase the speed on your mixer. This ensures that you’ll pull in a lot of air.
- Adjust hot honey and herbs to taste.
- For best results, use fresh herbs.
Frequently Asked Questions
No, these are two very different cheeses. Cream cheese is made from cow’s milk and is quite rich and dense. Whipped ricotta is a standalone product that has a light, airy texture and milder flavor profile. In the US, ricotta is usually made from cow’s milk, but in Italy, it’s often made of sheep’s milk.
You might have added too much liquid like honey or lemon juice!
Serving Suggestions
- Serve whipped ricotta with your favorite crackers and breads.
- You can serve this whipped ricowith store bought or homemade crostini. Get the easy 5 minute crostini recipe here.
- Add a little over the top of roasted veggies.
- Serve it with veggies like strips of peppers, celery, carrots, and more, for a lower carb serving suggestion.
What to do with Leftovers
- Add it to toast for breakfast
- Add it to wraps for lunch
- Toss a little whipped ricotta into your favorite salad
- Try it on a pizza on the grill
- Use it on sandwiches
- Use it as a burger bar topping
How to Store
- At Room Temperature – for up to two hours while serving.
- Refrigerate – for up to one week in an airtight container.
- Freeze – You can freeze ricotta cheese, but we don’t recommend freezing this whipped ricotta. It won’t hold the airy, light and soft texture!
More Appetizers
Whipped Ricotta
Ingredients
- 1 cup ricotta
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme off the stem
- 1 tablespoon honey We used hot honey- choose your favorite!
- ⅛ teaspoon sea salt thick flakes
- ⅛ teaspoon black pepper thick flakes or to taste
OPTIONAL
- 1 teaspoon lemon juice
- ½ tablespoon lemon zest
Instructions
- Using a small bowl and spoon, whip ricotta, olive oil, honey, salt and pepper until silky smooth (Mix by hand, or if you're doubling or tripling the recipe, use a food processor or the whisk attachment on your mixer). Mix until it's light and airy and combined.
- Transfer to serving dish. Top with a little more honey and chopped thyme, and a few cracks of salt and pepper. Serve with crostini.
Julie’s Tips
- If you double or triple this recipe, a mixer or food processor is recommended. Gradually increase speed to 3 until smooth.
- Gradually increase the speed on your mixer. This ensures that you’ll pull in a lot of air.
- Buy good quality ricotta! Because this recipe is so simple, quality ingredients will shine.
- Adjust hot honey and herbs to taste.
- For best results, use fresh herbs.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
