Whipped Ricotta Dip With Toppings

Bowl of whipped ricotta with bite size appetizers with different toppings - tomato, smoked salmon and chili crisp honey.

5 from 1 vote

Creamy whipped ricotta with lemon and olive oil, ready in minutes. Top it any way you like - sweet, savory, or straight from the pantry.

Prep Time10

Course: Appetizer

Cuisine: Italian-inspired, Mediterranean

Diet: Vegetarian

Servings (change as needed): appetizers

Author: Cheryl Avrich

US Measures - Metric

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.

US Measures - Metric

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.

Notes

Timing for this appetizer might take a little longer with certain toppings.

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.
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).

Nutrition values are estimates for one appetizer and do not include the optional honey in the ricotta base, bread, or toppings.