Whipped Ricotta

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: - 6 people

Author: Nico Pallotta

1½ cups (375 grams) whole-milk ricotta
2 tablespoons (2 tablespoons) extra virgin olive oil
1 tablespoon (1 tablespoon) lemon juice or more to taste
1 teaspoon (1 teaspoon) lemon zest
1 clove garlic grated
½ teaspoon (½ teaspoon) salt or more to taste
2 twists (2 twists) black pepper
1 tablespoon (1 tablespoon) honey optional for a mildly sweet touch
3 tablespoons (3 tablespoons) Greek yogurt optional for extra creaminess

To a food processor, add 1½ cups whole-milk ricotta, 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 clove garlic (grated), ½ teaspoon salt, 2 twists black pepper, 1 tablespoon honey, and 3 tablespoons Greek yogurt.
Blend at high speed for 2 to 3 minutes until smooth and creamy.
Serve as a dip, spread, or dolloped on salads and grain bowls.
We recommend topping it with juicy tomato confit or hot honey glazed carrots and serving with warm pita bread.

SUBSTITUTIONS

Sticking to our recommended ingredients produces the best ricotta dip. Here are some substitutions for your convenience:

Whole milk ricotta: substitute reduced-fat ricotta or vegan ricotta.
Extra virgin olive oil: Omit for an oil-free dip.
Lemon juice: substitute apple cider vinegar.
Honey: substitute maple syrup.
Full-fat Greek yogurt: substitute reduced-fat Greek yogurt, cream cheese, or omit.
Fresh garlic: substitute garlic powder.
Toppings: Try it with tomato confit for best flavor-texture match! It's truly delicious. For a simpler topping try a sprinkle of parsley or dill, or a pinch of dried oregano.

TIPS

✅ Use full-fat ricotta: Best if fresh and made from whole-milk as it will give you the creamiest texture and milkiest flavor.

✅ Olive oil and Greek yogurt for extra creaminess: Good quality extra virgin olive oil is best to make this richer. The yogurt makes it creamier and adds a pleasant tang.

✅ Drain if necessary: Some ricotta brands can be watery. If so, drain it in a fine-mesh sieve lined with a cheesecloth for 30 minute before blending.

STORAGE

You can make this recipe a few hours ahead of time and keep it in an airtight container in the fridge. Leftovers last for 3 days. Freezing is not ideal as the ricotta will get grainy and less creamy once thawed.