Say hello to my (and hopefully yours!) new favorite appetizer – whipped ricotta dip! This creamy dip is one of those recipes that feels almost too easy to be as tasty as it is. It comes together quickly, is made from simple ingredients, and is always a hit with guests!
The inspiration for this whipped ricotta came from a dish I tried on the East Coast over the summer. It was served warm, then finished with a drizzle of honey, fresh thyme, and fresh black pepper. I loved it so much that I knew I had to recreate it at home, with a festive, holiday twist.
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Ricotta cheese is already mild, creamy, and versatile, but once it’s whipped, it transforms into the smoothest, creamiest consistency. In my version, I top it with rosemary-infused olive oil, pomegranate seeds for a pop of sweetness and crunch, and a drizzle of hot honey for a touch of heat. Each bite is the perfect flavor combo of creamy, sweet, salty, and spicy!
Another thing I love about this recipe is how adaptable it is. You can serve it hot or cold, depending on your mood or the occasion. Keeping it cold makes it incredibly quick and easy, but if you’re craving something warm and cozy, just spoon the whipped ricotta into an oven-safe dish and bake it for 20–25 minutes until warmed through and slightly golden. Finish with the toppings for a comforting, elevated appetizer.
This creamy whipped ricotta dip is perfect for holiday parties, family gatherings, girls’ nights, or honestly, any time of year. The toppings are completely customizable; easily swap them based on what’s in season, what you have on hand, or what you’re craving.
Why you’ll love this whipped ricotta recipe
- crowd pleaser – perfect for holiday parties, family gatherings, girls’ nights, or any time of year!
- it can be served warm or cold – both ways are equally delicious!
- packed with flavor – it’s creamy, sweet, salty, and spicy for the perfect combo.
- customizable – change out the toppings to mix it up!
What is ricotta cheese?
Ricotta cheese is a wet Italian cheese made from leftover whey from sheep, cow, goat, or water buffalo’s milk. It has a mild flavor and creamy texture, with a little graininess, especially when buying store-bought. It is popular in pasta dishes and also used in desserts.
Is ricotta cheese healthy?
Ricotta cheese can be a healthy addition to one’s diet. It contains protein and healthy fats, which will help fill you up and keep you full. It also contains vitamins and minerals such as vitamin B2 and B12, calcium, phosphorus, and selenium. Opt for a low-fat or skim milk option if you want to reduce the calories and fat.
Ingredients
- whole milk ricotta cheese
- salt
- extra virgin olive oil
- fresh rosemary
- pomegranate seeds
- hot honey – for a little spice!
How to make whipped ricotta dip
- Make your whipped ricotta. To the bowl of a food processor or blender, add ricotta and a pinch of salt. Blend until smooth and creamy, about 1-2 minutes. Add whipped ricotta to a shallow serving bowl or dish, making it somewhat smooth on top.
- Optional – bake ricotta. Preheat oven to 375 degrees Fahrenheit. Add whipped ricotta to an oven-safe dish and bake for 20-25 minutes until warmed through. Once done,
- Make infused olive oil. Add olive oil to a small skillet over medium-low heat and let it get warm (you don’t want it too hot). Once warmed, add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn’t burn (remove the pan from the heat for a bit if too hot). Whisk for an additional 2-3 minutes, until fragrant and well combined.
- Assemble dip. Drizzle olive oil with rosemary over the top. Then top with pomegranates, hot honey, and flaky salt.
- Enjoy! Serve with toasted bread, crackers, crostini, and more.
Can you substitute cottage cheese for ricotta?
Yes, cottage cheese is a great substitute for ricotta. Once you whip it, it will still give you that creamy texture, plus it will add more protein.
Can you make whipped ricotta in advance?
Yes, whipped ricotta is easy to make in advance. Run the ricotta through your food processor and store it in a container in the fridge until you are ready to use it. You can also make the rosemary-infused oil, storing it in a separate container on the counter. Assemble the dip shortly before enjoying.
What to serve with whipped ricotta
- warm bread or toast
- sliced baguette
- crackers
- crostini
- pita chips
- vegetables – carrots, celery sticks, or sliced bell peppers
Storage
- fridge – store leftovers in an airtight container in the refrigerator for 3-4 days.
Substitutions and additions
- whole milk ricotta cheese – I like whole milk for the best flavor and creaminess. I used store-bought ricotta, but homemade will also work.
- fresh rosemary – other fresh herbs will work instead. Try thyme, chopped sage, or oregano.
- pomegranate seeds – try diced tomatoes in the summer!
- hot honey – if you don’t like spice, you can use regular honey. And if you don’t have hot honey but want a little spice, simply add some red pepper flakes as a garnish.
Here are some additions you can add:
- garlic – you can add some minced garlic while blending the ricotta, or slice some up and fry it with the rosemary. Just don’t burn it if you do it this way!
- nuts – top with some chopped nuts for a little crunch. Pecans, walnuts, or pistachios would work great.
- lemon zest – for topping!
- fresh herbs – top with some more fresh herbs. Parsley and basil would be delicious.
More easy appetizer recipes
- cheesy chicken enchilada dip
- sausage and bean dip with cheese
- prosciutto wrapped figs
- pineapple cheese ball
- hot crab dip
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Whipped Ricotta Dip
equipment
- food processor
ingredients
- 2 cups whole milk ricotta cheese
- pinch of salt, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary, roughly chopped
- 2-3 tablespoons pomegranate seeds
- 1-2 tablespoons hot honey
- flaky sea salt, for topping (optional)
- for serving – toasted bread, crackers, crostini, pita chips…
instructions
- Make your whipped ricotta. To the bowl of a food processor or blender, add ricotta and a pinch of salt. Blend until smooth and creamy, about 1-2 minutes. Add whipped ricotta to a shallow serving bowl or dish, making it somewhat smooth on top.
- Optional – bake ricotta (see notes for more details). Preheat oven to 375 degrees Fahrenheit. Add whipped ricotta to an oven-safe dish and bake for 20-25 minutes until warmed through.
- Make infused olive oil. Add olive oil to a small skillet over medium-low heat and let it get warm (you don’t want it too hot). Once warmed, add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn’t burn (remove the pan from the heat for a bit if too hot). Whisk for an additional 2-3 minutes, until fragrant and well combined.
- Assemble dip. Drizzle olive oil with rosemary over the top. Then top with pomegranates, hot honey, and flaky salt.
- Enjoy! Serve with toasted bread, crackers, crostini, and more.
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notes
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Mediocre. Took it to a party. Mostly untouched. Bread used for more popular things. At least it was easy/inexpensive.
Sorry to hear you didn’t enjoy it, Lisa.
It was tasty
Glad you enjoyed it!
Delicious. Great for the holiday parties!
Thanks for trying it, Mikey!