Whipped Ricotta Cheese Dip

5 from 1 vote

Whipped Ricotta Cheese Dip is easy to make, deliciously creamy, and goes great with crostini, crackers, and fresh veggies!

Prep Time5

Cook Time10

Total Time15

Course: Appetizers

Cuisine: American, Italian

Servings:

Calories: 184kcal

STEP 1: Slice a baguette and place the slices of bread on a sheet pan or baking sheet. Use a pastry brush to brush both sides of the slices of bread with 2 tablespoons of olive oil. Bake in a 350ºF oven for 5 to 7 minutes until lightly golden brown.
STEP 2: In a skillet add the tomatoes, minced garlic, and 1 Tablespoon of the olive oil, ⅛ teaspoon salt, and ⅛ teaspoon of black pepper. Sauté on low for 5-7 minutes or until the tomatoes are soft and blister. Remove the tomatoes from the heat.
STEP 3: In the food processor or mixer, add the ricotta cheese, parmesan cheese, honey, lemon zest, and ⅛ teaspoon salt, ⅛ black pepper, and ¼ red pepper flakes. Blend on medium for 2-3 minutes or until the dip is smooth and creamy. (Taste to see if more salt is needed.)
STEP 4: Transfer the whipped ricotta to a serving plate. Spoon tomatoes on the top of the whipped ricotta. Top the whipped ricotta with fresh basil, a drizzle of 1 Tablespoon of olive oil, a few more cracks of black pepper, and ¼ teaspoon red pepper flakes.

Store leftovers in an airtight container in the fridge for up to 5 days. Since this recipe is made with dairy, it's not recommended for freezing.
Choose High-Quality Ricotta:
The highlight of this dish is ricotta cheese, so pick a fresh, high-quality brand for the best texture. If possible, use full fat-whole milk ricotta for richness.
Season Generously:
Ricotta is mild, so don’t skimp on seasonings! Garlic, fresh herbs, plus a pinch of salt and pepper brightens the flavor. Add a drizzle of honey and olive oil for added depth.