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A creamy, dreamy, and luscious whipped party dip!
One bite of this Garlic and Herb Whipped Ricotta Dip and you’ll be going back for more. It’s so creamy, fluffy, and savory, and full of flavor thanks to a handful of herbs. You better make seconds because it’s going to go fast!
Whipped ricotta dip recipes are on the rise and for good reason. Who wouldn’t love a lusciously creamy and cheesy dip you can enjoy with bread, crackers, and veggies? It’s just as delish as my Hot Artichoke Dip but easier!
Customize your ricotta dip experience with plenty of herbaceous and colorful toppings, a variety of crudites, and a French 77 cocktail in hand. A few more dips on the side, such as my Smoked Salmon Dip and Shallot Dip, never hurt either.
Ingredients needed
All you need are a handful of simple ingredients here. Once they’re gathered, they quickly transform into a luscious party dip! These are the ingredients you need:
Whole milk ricotta
The higher quality cheese you use, the better your dip will taste. Ricotta (meaning “recooked” in Italian) is a soft, fluffy, and fresh cheese that can be made from cow, goat, sheep, or water buffalo milk. Cow’s milk ricotta is the popular choice nowadays and is best when you’re making lasagna, stuffed ravioli, or this creamy dip.
I recommend using whole milk ricotta for ricotta cheese appetizers because it’s creamier and richer tasting than part-skim ricotta. You can use part-skim ricotta but the finished results may not be the same.
Even if you can’t find it in your local grocery store, ricotta is actually easy to make at home! All you need is milk, salt, and vinegar.
Garlic
The recipe only calls for one clove of garlic because raw garlic has a strong, punchy flavor that can be overwhelming compared to cooked or roasted garlic. The flavors do mellow out over time, so if you’re prepping the dip before the party begins, go ahead and add in one more clove.
Extra virgin olive oil
Oil is important here because it helps emulsify the dip and bring everything together. Drizzle a little on top of the dip for a flavorful finish!
Lemon juice
Freshly squeezed lemon juice brightens up this savory ricotta recipe and adds balance. Try not to skip it!
Herbs
A variety of fresh or dried herbs really helps each bite pop. Use chives, parsley, dill, and basil, or a mix of the four.
How to make garlic and herb whipped ricotta dip
Whip it up and enjoy! This is a creamy, light, and easy party dip that will have you and your guests going back for more (in other words, make a double batch!). Here’s how it’s done:
Step 1: Add all of the ingredients (except the herbs) into a food processor.
Step 2: Pulse until smooth.
Step 3: Stir in the herbs and leave the dip to chill in the fridge. Serve after 1 hour and enjoy!
What to serve with whipped ricotta dip
Give your ricotta dip a show-stopping presentation with gorgeous, flavorful toppings, like:
- Extra virgin olive oil
- Roasted cherry tomatoes
- Balsamic reduction
- Honey
- Fresh or dried herbs
- Freshly cracked pepper
- Roasted garlic
- Parmesan cheese
When it’s time to dig in, surround the dip with toasted bread or crostini, a vegetable medley, crackers, pita bread, or chips!
Frequently asked questions
You don’t NEED one but it does help make the dip as creamy as possible. You can also make whipped ricotta in a blender or whisk all of the ingredients together by hand.
Yes, the dip can be mixed together and stored in the fridge up to 3 days ahead of time.
Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Toss the leftover dip into cooked pasta for a creamy sauce, spread it on a sandwich or mushroom crostini appetizer, or bake it onto these pear and cheese puff pastry tarts.
🎉 It's time to cook! 🎉
Alright, friend! It's your turn to make this delish recipe for your next get-together.
⭐⭐⭐⭐⭐ When you do, please leave a comment and star rating below so we can hear what you think! ⭐⭐⭐⭐⭐
Recipe
Garlic and Herb Whipped Ricotta Dip
Equipment
Ingredients
- 16 ounces whole milk ricotta
- 1 clove garlic finely grated or crushed
- 1 ½ tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ¾ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 3 tablespoons chopped chives
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1 tablespoon dill
Garnish
- olive oil, pepper, additional herbs
Instructions
- Combine ricotta, garlic, olive oil, lemon juiice, salt and pepper in a large food processor.
- Process until smooth, about 2 minutes scraping the sides as needed.
- Transfer to a large bowl.
- Stir in herbs, cover, and chill for at least 1 hour before serving.
- Garnish as desired, and serve with crackers, crostini, and/or veggies!
Cindy says
This recipe didn’t do it for me or my guests. I followed the recipe and even added extra garlic, herbs and some lemon zest. I will mix the leftover dip into pasta tonight and hope I can change my mind. Sorry, but it’s probably not a keeper.
Michelle Weiner says
I'm glad you tried the recipe and thank you for leaving a review. I'm sorry this dip just didn't do it for you. I hope it tasted nice in the pasta!