Whipped Ricotta (Sweet & Savory Toppings)
Whipped ricotta is a creamy, airy appetizer – served with grilled pita, crostini, or crackers and piled with toppings that range from honey and pistachios to pesto, smoked salmon, or honey with chili crisp.
It’s 4 ingredients, takes minutes to make, and looks like you put in way more effort than you did.
What to expect
This whipped ricotta appetizer starts with ricotta blended with lemon zest and olive oil until smooth and velvety. I like to add a small drizzle of honey, but it’s optional.
You will whip the ricotta with a food processor, blender, or immersion blender. Then add toppings of your choice to transform the ricotta from a blank slate into an impressive appetizer.
Serve it as a dip, a build-your-own appetizer, or part of a cheese-and-fruit board. If you have leftovers, we have several good ways to use them.
Ingredients – tailored to your taste
- Ricotta cheese: Whole-milk ricotta – the full-fat version whips up smoother and richer than part-skim.
- Lemon zest: Brightens the dip – don’t skip it. (Lemon juice would make the dip too runny.)
- Olive oil: Helps the ricotta become light and fluffy. Extra-virgin olive oil is a good choice for a deeper flavor.
- Honey (optional): A small drizzle in the base adds a touch of sweetness. It’s also used as a topping in some of the topping combos.
- For serving: Sliced grilled or toasted baguette, naan, pita, or sturdy crackers.
Substitution
- Whole-milk cottage cheese can be substituted for the ricotta – drain any excess liquid first, then blend until smooth. The flavor is a bit tangier and the texture slightly less rich, but it’s a good swap.
Topping Variations
Savory Toppings
- Warm blistered tomatoes with garlic and chives
- Chopped smoked salmon with capers and dill
- Honey mixed with chili crisp (hot honey)
Sweet Toppings
- Honey, lemon zest, and pistachios
- Grilled peach slices with mint and balsamic glaze
- Shaved chocolate and orange zest
Pantry/Shortcut Toppings
- Pesto drizzle
- Olive tapenade or chutney (store-bought)
- Everything bagel seasoning and chopped green onions
- Warmed fig, raspberry or apricot preserves
Step-by-step instructions
Tips
- Use high-quality whole-milk ricotta and drain excess moisture, which can make the dip watery.
- Don’t skip the olive oil – it helps make the ricotta light and airy.
- Serve cool or at room temperature: Pull it from the fridge 20–30 minutes before serving – the texture and flavor are better when it’s not cold.
- Brand matters: Ricotta quality varies a lot. Brands like Galbani, BelGioioso, or a fresh deli ricotta tend to have a creamier texture than store-brand versions.
Shortcut
Need to pull something together in 5 minutes? Use a simple topping in a jar such as tapenade, fig jam, peach chutney, or a sprinkle of fresh herbs, nuts, or everything bagel seasoning.
How to serve whipped ricotta as an appetizer
Best for your guests: Give them a choice with two bowls of whipped ricotta, each with a different topping – and bread/crackers on the side for dipping. Alternatively, set out one bowl of ricotta and offer a few toppings on the side for a build-your-own option.
Easiest for the host: Set out one bowl of whipped ricotta with one topping and bread on the side.
I don’t recommend assembling the appetizers ahead of time (bread, whipped ricotta, and toppings), as they can get soggy. But with sturdy bread or crackers, a half hour ahead should be fine, especially with a small group.
Ways to use leftover whipped ricotta
- Spread on toast or bagels and serve with tomatoes, smoked salmon, fruit or hot honey.
- Dollop onto grilled vegetables such as zucchini, asparagus, roasted carrots, etc.
- Use in sandwiches or wraps instead of mayo or cream cheese.
- Spoon onto warm pasta with grilled, roasted, or stir-fried vegetables.
Recipe FAQs
Whole-milk ricotta is definitely the best – it whips up smoother and richer than part-skim. Quality varies by brand. Fresher deli-counter ricotta or brands like Galbani or BelGioioso tend to work better than generic store brands, which can be watery.
If your ricotta has visible liquid sitting in the container, just pour off any visible liquid from the container. Too much moisture makes the dip loose and watery.
Yes. The base keeps well in the fridge for 3-4 days. Hold off on toppings until just before serving. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
A food processor or blender gives the smoothest result. A hand mixer works but may leave the ricotta slightly grainier. An immersion blender is a good middle ground (I use this sometimes).
They’re similar – both are blended until smooth and served as a dip or spread. Whipped feta is saltier and tangier; whipped ricotta is milder and creamier, which makes it more versatile with both sweet and savory toppings.
Not recommended. The texture breaks down after freezing and thawing – it becomes grainy and watery.
More easy appetizers
- Baked brie and preserves
- Smoked salmon canapes on cucumber rounds
- Baked cheese and olive appetizers
- Caprese appetizers on mini skewers
- Puff pastry cheese twists
Or check out our full collection of vegetarian appetizers (and serving tips)
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Whipped Ricotta Dip With Toppings
Equipment
- food processor, blender or immersion blender
Ingredients
Whipped ricotta ingredients
- 16 ounces whole-milk ricotta, Note 1 (~2 cups)
- 1 tablespoon extra virgin olive oil, divided
- 1 tablespoon lemon zest (1 medium lemon)
- ½ teaspoon kosher salt
- 2 teaspoon -3 honey (optional)
Bread
- Note 2 for options
Toppings
- Note 3 for options/ideas
- If serving plain, drizzle 1 tablespoon extra virgin olive oil over the whipped ricotta in a bowl.
Instructions
- WHIP RICOTTA: Drain off excess liquid, if needed, from ricotta container. Place all whipped ricotta ingredients in a food processor bowl (Note 4) and process for 2 minutes, scraping down sides after 1 minute, until smooth and creamy.16 ounces whole-milk ricotta, Note 1, 1 tablespoon extra virgin olive oil, divided, 1 tablespoon lemon zest, ½ teaspoon kosher salt
- BUILD APPETIZER & SERVE: Prepare your bread option (Note 2) and your topping option(s), (Note 3). Example: Spread whipped ricotta in a shallow bowl and swoop the top with the back of a small spoon to make textured grooves. Drizzle a tablespoon of olive oil on top. Drizzle with honey and sprinkle crushed, toasted pistachios on top. Place cut-up [grilled] bread or crostini beside the dip for guests to scoop the dip with.
Recipe Notes
- Ricotta: Whole-milk (not partially skim) is highly recommended for best texture and richness. Fresh deli-counter ricotta or brands like Galbani or BelGioioso are better than generic store brands, which can be watery.. Substitute with whole-milk cottage cheese (it will be slightly tangier).
- Bread options:
- Use a whole baguette sliced on the diagonal (24-36 pieces) to make crostini (plain or toasted),
- 4 large naan or pita bread (cut into 8 wedges each). I like to grill whole pita or naan brushed with oil, then cut it after.
- If you’re in a hurry, substitute bread with pita chips or store-bought crostini.
- Topping ideas:
- Savory Toppings
-
Warm blistered tomatoes with garlic and chives (pan-sear with a bit of oil on medium-high heat for 6-8 minutes. Burst a few to make it saucy).
-
Chopped smoked salmon with capers and dill
-
Honey mixed with chili crisp (hot honey)
-
- Sweet Toppings
-
Honey, lemon zest, and roasted-salted pistachios
-
Grilled peaches with mint and balsamic glaze
-
Shaved chocolate and orange zest
-
- Pantry/Shortcut Toppings:
-
Pesto drizzle
-
Olive tapenade (store-bought)
-
Everything bagel seasoning and chopped green onions
-
Drizzle of jam/preserves, warmed in the microwave (fig, raspberry, apricot) or chutney for a sweet topping.
-
- Savory Toppings
- No food processor? Use a blender or immersion blender instead. You can also use an electric mixture, but the ricotta may not be as smooth (try whipping it longer).
- How to serve whipped ricotta appetizers:
- Place in a shallow bowl, add a topping, and serve with bread or crostina as dippers.
- Place in a shallow bowl and serve with dippers and 2-3 bowls of different toppings (guests build their own appetizers).
- Place in two separate bowls, each with a different topping. Serve with bread or crostini for dipping.
- Make ahead: Make the whipped ricotta base and store it in the fridge for up to 3-4 days. Assemble toppings and cut up bread just before serving. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor. Do not freeze (the texture will be grainy).
