10-Minute Whipped Ricotta Recipe - Fork In The Kitchen

Oh my goodness gracious, are you ready for this whipped ricotta recipe? The recipe of all appetizer recipes? The one that is super easy to make (we’re talking 10 minutes or less). That’s creamy and loaded with bright flavors from fresh herbs, lemon zest, and a hint of sweet honey?!

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I know you know I love super-easy dip recipes, and I know you do, too. I mean, what’s better than snacking on small bites and using grilled bread to transfer all the creamy ricotta straight into your mouth?! Nothing.

Nothing is better, and today we’re making homemade whipped ricotta, and it is going to be a showstopper at your next get-together. Your guests won’t be able to stop dipping and snacking, and neither will you…it is going to wow everyone!

Reader review

5 (125 ratings)

This spread is so delicious. It’s very easy to make and has complex flavors. Its perfect to serve with fruits and a baguette. – Amy

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How to Make Whipped Ricotta

First thing, prepare for your world to be rocked. The whipped ricotta at Alma Café in Minneapolis inspired this recipe; it was light and creamy, and I knew I needed to get into the kitchen to begin the recipe testing process ASAP so I could have it at home anytime!

Making whipped ricotta might sound like quite the task, but it’s actually so easy. All you need is a mixer—either a stand or a hand-held mixer; both work great. And that’s it!

1. Start with whole milk ricotta—the freshest you can get. Do not skimp on the fat content, either. The fresher and whole-fat the ricotta is, the better it will whip into a light and creamy dip.
2. Use either a whisk attachment from your hand mixer or regular beaters to whip the ricotta until it is smooth, light, and creamy. This only takes a couple of minutes.
3. Once it’s creamy, light, and airy, it’s ready to be topped with fresh herbs and honey.

Fresh Herbs and Honey Topping

When it comes down to it, you can top whipped ricotta with just about whatever your taste buds desire – there’s no shortage of ideas in my whipped ricotta toast recipe.

But this dip…this dip is made with a magical mix of fresh mint, parsley, lemon, and honey. The combination is out-of-this-world delicious and pairs seamlessly with the creamy whipped ricotta.

Stir together fresh herbs, lemon zest, olive oil, honey, and a pinch of salt. Pour the mixture over the whipped ricotta, and for the *chef’s kiss* final touch, sprinkle with flaky sea salt.

The Best Way to Serve It

The best part: EATING IT! Like I said before, if you’re serving this appetizer to guests, be sure to sneak a couple of bites before you present it to them because they’ll devour it once they’ve had their first bites.

While I could eat this by the spoonful, it’s extra delicious served with grilled baguette slices or crisp crostini. The salt and crunch from the bread paired with the creamy ricotta really is a match made in heaven. Other dipping vehicles include fresh veggies, crackers, or pita chips.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

5 (125 ratings)

Get the Recipe Whipped Ricotta with Herbs and Honey

Prep: 10 minutes minsTotal: 10 minutes mins Servings: 6 servings Print Pin Rate In just 10 minutes, creamy ricotta cheese is whipped to perfection and served with honey, lemon and fresh herbs for an ultra flavorful combination. Store-bought whole milk ricotta, or homemade whole milk ricotta work wonderfully! Serve as dip, spread, or easy crostini appetizer. 1/2x1x2x3x

Ingredients

• ▢ 1 cup whole milk ricotta
• ▢ 2 Tablespoons fresh mint, roughly chopped
• ▢ 1 teaspoon fresh parsley, finely chopped
• ▢ ½ teaspoon lemon zest
• ▢ 1 Tablespoon olive oil, additional for baguette slices
• ▢ 3 teaspoons honey
• ▢ Generous pinch of sea salt, to taste
• ▢ Freshly ground black pepper, to taste
• ▢ 1 Baguette, sliced, if using

Equipment

• ▢ Hand Mixer

Instructions

1. Place the ricotta in a small mixing bowl. Using a hand mixer with a whisk attachment or beaters, whisk ricotta for 2 minutes until it's smooth and creamy; you may still see tiny bumps of ricotta, this is ok. Place the whipped ricotta in a serving bowl or spread on a plate.1 cup whole milk ricotta
2. In a separate bowl, stir together the mint, parsley, lemon zest, olive oil, honey, and salt. Pour the herb and honey mixture on top of the whipped ricotta. Top with freshly ground black pepper as desired. Serve with grilled baguette slices, crackers, or vegetables.2 Tablespoons fresh mint, 1 teaspoon fresh parsley, ½ teaspoon lemon zest, 1 Tablespoon olive oil, 3 teaspoons honey, Generous pinch of sea salt, Freshly ground black pepper

Grilled Baguette or Crostini

1. Grilled Baguette: to serve with grilled baguette slices, brush olive oil on each side of baguette slices, and place on a grill pan over medium-high heat for 1-2 minutes on each side, until toasted. Sprinkle with salt and serve.1 Baguette
2. Crostini: Preheat the oven to 375°F. Spread the baguette slices on a baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok), and turn them over, spreading them in the olive oil a bit to coat, and flipping to coat as well. Sprinkle the slices with salt and pepper. Toast in oven for 5-7 minutes, flipping halfway through. Watch carefully so they don’t burn.

Notes

• Storage: Place any leftovers in an airtight container and store in the fridge for 1-2 days. 

Calories: 33kcal, Carbohydrates: 3g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Sodium: 1mg, Potassium: 12mg, Fiber: 1g, Sugar: 3g, Vitamin A: 72IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg Course: AppetizerAuthor: Becca MillsCuisine: American Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!