Whipped Ricotta Cheese
Light, creamy, and incredibly versatile—this whipped ricotta recipe takes just minutes and works as a savory spread, dip, or sweet topping. Make it your own with herbs, lemon, or a drizzle of honey.
Servings: 8 Yield 2 cups
Calories: 108kcal
Equipment
Ingredients
- 15 ounces Ricotta cheese whole milk
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons lemon zest optional for lemon ricotta or garnish
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, zested finely optional (for savory)
- ¼ teaspoon sea salt
- ⅛ 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. The lemon can be used with the savory version as well. Finish with salt and pepper to taste, depending on whether you're going sweet or savory. See the recipe notes for optional variations and serving ideas.
Notes
- For a sweet whipped ricotta: Omit the garlic and add honey—use regular, sugar-free, or maple syrup to taste. Serve with pancakes, waffles, toast, or fresh fruit.
- For savory variations: Serve as a dip with crostini or crudités (endive leaves work great), or spread under roasted vegetables as a creamy base.
- Topping ideas: Try everything bagel seasoning, dukkah, flaky sea salt, lemon zest, finely chopped herbs (mint, parsley, thyme, chives), or a drizzle of good olive oil.
- Want it thicker? Add a few tablespoons of organic whole milk powder (I’ve used up to ¼ cup). I use SolSpring brand—also great for ice cream and gluten-free baking.
Nutrition
Serving: 0.25cup | Calories: 108kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 58mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 0.2mg