Whipped ricotta cheese is an easy, transformative recipe that takes mild ricotta and turns it into a silky, versatile spread. With just ricotta, lemon, olive oil, and a touch of seasoning, you can whip up a light ricotta dip or spread in minutes. Use it savory under roasted vegetables or with crostini, or make it sweet by adding fruit and honey. This whipped ricotta works for weeknight meals, appetizers, or weekend brunch—sweet or savory, it’s always simple and satisfying.
This recipe is highly customizable. For a savory whipped ricotta dip, add a finely zested garlic clove and finish with everything bagel seasoning or a pinch of chili flakes. For a bright lemon ricotta, stir in zest and fresh juice. I first developed this as an addition to simple toast and sandwiches: whipped ricotta adds protein, moisture, and a gentle tang that elevates plain ingredients like tomatoes and avocado.
Why You’ll Love Whipped Ricotta
- Light and creamy – Ideal as a dip or a spreadable layer on toast and crostini.
- Quick and easy – Ready in about five minutes with minimal effort.
- Sweet or savory – Pair with honey and fruit, or top with herbs, spices, and roasted vegetables.
- Great for entertaining or meal prep – Make ahead and store in the refrigerator for easy snacks and appetizers.
- Protein-rich – A wholesome, satisfying option for sides and snacks.
What You’ll Need
- Ricotta cheese – Use whole-milk ricotta for the creamiest results. Part-skim or low-fat ricotta can be drier and grainier.
- Olive oil – A good-quality extra virgin olive oil gives a silky finish and subtle flavor depth.
- Lemon – Zest and juice brighten the cheese and add a clean acidity that works for both sweet and savory versions.
- Garlic – Optional; a small clove, very finely zested, adds savory depth. Omit for sweet preparations.
Please refer to the recipe card for exact measurements, salt, and pepper amounts.
Substitutions & Variations
- Toppings – Toasted pine nuts, chopped pistachios, pomegranate seeds, or a swirl of honey add texture and contrast.
- Herbs – Chives, basil, mint, or thyme all pair nicely. Use basil with tomatoes, mint with lemony versions, or thyme for roasted vegetables.
- Heat – Add red pepper flakes or a drizzle of chili oil for a subtle kick.
- Sweet variations – Top with figs, roasted berries, or fruit compote, or serve with honey on toast, pancakes, or crepes.
- Spread on toast – Simply spread whipped ricotta on quality bread for a quick, delicious bite.
- Sun-dried tomato twist – Fold in a spoonful of sun-dried tomato pesto for a savory, Mediterranean-style dip.
Chef’s tip: For a thicker, more spreadable ricotta, drain the ricotta in a fine sieve or cheesecloth for 20–30 minutes before whipping. You can also whisk in a few tablespoons of whole milk powder (up to 1/4 cup) to thicken without altering flavor.
How to Make Whipped Ricotta Cheese
- Add the ricotta, olive oil, lemon juice and zest, and garlic (if using) to the bowl of a food processor.
- Pulse or puree until the mixture is smooth and creamy. Season with salt and pepper to taste and serve.
Chef’s tip: Blender or Food Processor? Both work, but a food processor is easiest to control and to scrape out. High-speed blenders can over-whip and make the ricotta too fluid.
Serving Suggestions
Whipped ricotta can be served many ways—both sweet and savory. Try these ideas:
- Under roasted vegetables – Use as a creamy base beneath roasted carrots, beets, or zucchini.
- As a dip – Serve with crostini, crackers, or crisp vegetables like endive and bell pepper.
- Sweet – Drizzle with honey or maple syrup and top with fresh fruit on toast, pancakes, or waffles.
- Savory – Finish with everything bagel seasoning, dukkah, flaky sea salt, or lemon zest and herbs.
- Light dessert – Layer with berries and crumbled cookies, or dollop onto cake with seasonal fruit.
Make Ahead and Storage
Make whipped ricotta up to two days ahead and keep it in an airtight container in the refrigerator. Stir before serving and add any fresh garnishes. It stays well for 3–4 days, but for best texture enjoy within 3 days. Freezing is not recommended.
Recipe FAQs
Yes. Omit garlic and add lemon zest and honey or maple syrup to taste. Serve with fruit, on toast, or as a light dessert topping.
Texture depends on the ricotta brand and fat content. Use whole-milk ricotta and a food processor or high-speed blender. Adding a small drizzle of olive oil can also help smooth the texture.
Drain ricotta through a fine sieve or cheesecloth to remove excess moisture, or stir in a few tablespoons of whole milk powder (up to 1/4 cup) when blending.
Not exactly. Whipped ricotta describes the method; lemon ricotta is a flavor variation. You can make whipped ricotta lemony by adding zest and juice.
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📖 Recipe
Whipped Ricotta Cheese
Sally Cameron
Equipment
- Food Processor
Ingredients
- 15 ounces whole-milk ricotta cheese
- 1 tablespoon extra virgin olive oil
- 1–2 teaspoons lemon zest (optional)
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, very finely zested (optional for savory)
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
- Add the ricotta and olive oil to a food processor and pulse until smooth and creamy. For lemon ricotta, add the zest and juice. For a savory version, add garlic if desired. Season with salt and pepper to taste.
- Scrape the bowl, adjust seasoning, and serve with your chosen toppings or accompaniments.
Notes
- Sweet option: Omit garlic and stir in honey or maple syrup. Serve with pancakes, waffles, toast, or fresh fruit.
- Savory option: Serve as a dip with crostini or crudités, or spread under roasted vegetables.
- Toppings: Everything bagel seasoning, dukkah, flaky sea salt, lemon zest, chopped herbs, or a drizzle of olive oil all work well.
- Thicker texture: Drain ricotta or add a few tablespoons of whole milk powder (up to 1/4 cup) before whipping.