Whipped ricotta cheese is a deceptively simple recipe that transforms mild, creamy ricotta into something smooth, elegant, and endlessly useful. With just a few ingredients-ricotta, lemon, olive oil, and a little seasoning-you can create a light, versatile whipped ricotta dip or ricotta spread in minutes. Serve it savory under roasted vegetables or with crostini, or make it sweet with fruit and honey. This whipped ricotta recipe works for everyday meals, appetizers, or weekend brunch-sweet or savory, always easy.
This whipped ricotta recipe is endlessly customizable. For a savory whipped ricotta dip or spread, I often add finely zested garlic and finish with a sprinkle of my homemade everything bagel blend or a pinch of chili flakes. I originally created this to accompany tomato avocado toast, since whipped ricotta adds protein, flavor, and moisture to simple dishes.
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Why You'll Love Whipped Ricotta
- Light and creamy - Perfect as a ricotta dip or spreadable layer on toast or crostini.
- Quick and easy - Just 5 minutes and a few ingredients.
- Sweet or savory options - Serve with honey and fruit or top with herbs, spices, or roasted vegetables.
- Great for entertaining or meal prep - Make it ahead and keep it in the fridge for easy lunches or appetizers.
- Naturally protein-rich - A satisfying, wholesome option for snacks or sides.
What You'll Need
- Ricotta cheese - Whole milk ricotta is best for this recipe. It whips into a rich, creamy texture with smooth flavor. Skim milk ricotta tends to be drier and grainier, and won't give the same results.
- Olive oil - Use good-quality extra virgin olive oil for a silky finish and flavor depth. A small amount adds richness without overpowering.
- Lemon - Both zest and juice brighten the flavor. Adds acidity and lift-especially great in sweet whipped ricotta or lemon ricotta toast.
- Garlic - Optional. A small clove adds subtle savory depth. Skip it for sweet or dessert-style versions.
Please see the recipe card for measurements, salt and black pepper.
Substitutions & Variations
- Toppings - Finish with toasted pine nuts, chopped pistachios, pomegranate seeds, or a swirl of honey. These simple touches give your sweet or savory whipped ricotta extra texture and contrast.
- Herbs - Chives, basil, mint, or thyme all work beautifully depending on the season. Use thyme or mint for lemon ricotta crostini, or pair basil with tomatoes for a summery ricotta toast.
- Add some heat - A pinch of red pepper flakes or a drizzle of chili oil adds subtle spice to your savory whipped ricotta dip.
- Sweet variation - Top with figs, roasted berries, or a spoonful of fruit compote (like my blueberry compote). Or try whipped ricotta with honey on toast, pancakes, or as a light lemon ricotta spread for dessert.
- Make ricotta cheese toast - Just spread it on good toast. Simply divine.
- Sun-Dried Tomato Pesto Ricotta Dip - Blend a few spoonfuls of my Sun-Dried Tomato Pesto into the ricotta until smooth for a rich Mediterranean twist. It's an easy, flavor-packed appetizer that's perfect with crostini or crackers.
Chef's tip: This is a light, creamy whipped ricotta. If you want a thicker, more spreadable style, drain the ricotta through a fine sieve or cheesecloth for 20-30 minutes to remove excess moisture before whipping. I've also added up to ¼ cup of whole dried milk powder, which thickens without changing the taste.
How to Make Whipped Ricotta Cheese
- Add all ingredients for whipped ricotta to the bowl of a food processor, omit garlic for a sweet version.
- Puree briefly until smooth. It's ready to serve.
Chef's tip: Blender or Food Processor? You can make whipped ricotta in either a food processor or a high-speed blender. I recommend a food processor, because it's easier to control the texture, and much easier to scrape out. Blenders can over-whip and make the ricotta more fluid, and the narrow base makes it harder to remove every bit.
Serving Suggestions
This whipped ricotta recipe can be served so many ways-both sweet and savory. Experiment to find your favorites:
- Spread under roasted vegetables - Almost like a sauce, it adds creaminess and richness to dishes like roasted carrots, beets, or zucchini.
- Use as a dip - Spoon it into a bowl and surround with crostini, crackers, or crisp veggies like endive and bell pepper for a creamy whipped ricotta dip.
- Make it sweet - Drizzle with honey or maple syrup and top with fresh fruit. Serve on toast, pancakes, or waffles, or use as a sweet whipped ricotta spread for crostini or gluten-free crepes.
- Go savory - Sprinkle with everything bagel seasoning, dukkah, or lemon zest and flaky sea salt for a snackable finish.
- Serve as a simple dessert - Layer it in a parfait with berries and crumbled cookies, or dollop onto gluten-free pound cake with seasonal fruit.
Make Ahead and Storage
Whipped ricotta cheese can be made a day or two in advance of serving. Store it in an airtight container in the fridge. Give it a quick stir before serving, and add any garnishes.
Whipped ricotta keeps in the refrigerator for 3 to 4 days stored in an airtight container. If it begins to separate or lose its creamy texture, give it a quick stir before serving. For best results, enjoy within 3 days. Freezing is not recommended.
Recipe FAQs
Yes, sweet versions are delicious! For a sweet ricotta spread, skip the garlic and stir in lemon zest, honey, or maple syrup. Use sugar-free honey and maple if you don't want the sugar. Serve it with fruit, on toast, or as a light dessert topping.
It might be the brand of ricotta or using a part-skim version. Try adding a drizzle of olive oil. For an extra-smooth texture, start with whole milk ricotta and use a food processor or high-speed blender.
For a thicker, more spreadable whipped ricotta, try these two things: drain the ricotta through a fine sieve or cheesecloth to remove extra moisture, or add dry powdered milk when blending. I use ¼ cup.
Not exactly. Whipped ricotta is a technique, while lemon ricotta cheese refers to a flavor variation. You can easily make your whipped ricotta lemony by adding zest and juice.
Did You Make This Recipe?
If you make this whipped ricotta cheese, please add your comment and let me know what version you made. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating!
📖 Recipe
Whipped Ricotta Cheese
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
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