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Whipped Ricotta Dip with Honey (Easy Whipped Ricotta Recipe)

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This whipped ricotta dip is creamy, fluffy, and honestly way fancier tasting than the effort it takes. You blend ricotta with olive oil and salt until it turns light and smooth, then finish it with a drizzle of honey, fresh herbs, lemon zest, and black pepper. It’s the kind of appetizer that looks like something you’d order at a wine bar, but it takes about 5 minutes and zero cooking. Serve it with toasted bread, crackers, or crunchy veggies, and you've got a whipped ricotta dip everyone will love.

An orange plate with whipped ricotta dip finished with honey and chopped herbs. The plate is on a white counter with a wooden board with toasted baguette slices, and small bowls of garnishes.

Why You’ll Love This Whipped Ricotta Dip Recipe

The first time I made whipped ricotta dip, it was because I needed a quick appetizer for football Sunday. I had ricotta in the fridge, a bottle of good olive oil, and some herbs that needed to be used up. Five minutes later, I had a dip that looked impressive, tasted fresh, and somehow made everything I dipped into it taste better, too.

This recipe works because whipping transforms ricotta completely. Instead of thick and slightly grainy, it turns silky and airy, like a savory-sweet cloud. The honey gives you that perfect little pop of sweetness, the herbs add freshness, and the lemon zest and black pepper make the whole thing taste bright and balanced instead of flat.

An orange plate with whipped ricotta dip finished with honey and chopped herbs. There is a slice of toasted baguette in the dip. The plate is on a white counter with a wooden board with toasted baguette slices, and small bowls of garnishes.

Whipped Ricotta Ingredients

  • 1 cup ricotta cheese (whole milk recommended)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • 1 tablespoon honey
  • 2 to 3 teaspoons fresh herbs of your choice (thyme leaves, chopped parsley, dill, or rosemary)
  • Lemon zest (from about ½ lemon, optional)
  • Black pepper (to taste)

An overhead shot of several bowls in various sizes containing ingredients to make whipped ricotta dip including ricotta cheese, olive oil, honey, herbs, lemon zest, and a salt and pepper mill.

How To Make Whipped Ricotta Dip (Step-By-Step)

Step 1: Whip the ricotta

Add ricotta, olive oil, and a pinch of the salt to a food processor. Blend until the mixture is smooth and light in texture.

A glass blender with ricotta cheese and oil. The blender is on a white counter.

Step 2: Taste and adjust

Taste the whipped ricotta and add the remaining salt if needed. The goal is to keep it lightly seasoned, not salty, because the toppings add flavor too.

A blender with a whipped ricotta mixture. The blender is on a white counter.

Step 3: Finish and garnish

Transfer the whipped ricotta to a serving bowl. Drizzle with honey, then top with fresh herbs, lemon zest (if using), and black pepper.

An orange plate with a pile of whipped ricotta dip. The plate is on a white counter.

Step 4: Serve

Serve immediately with toasted bread, crackers, or fresh vegetables.

An orange plate with whipped ricotta cheese topped with honey and chopped herbs. The plate is on a white counter.

Expert Tips for The Best Whipped Ricotta Dip

  • Use whole milk ricotta for the creamiest texture. Whole milk ricotta has more richness, which helps the dip whip up silky and smooth. Part-skim ricotta can still work, but it tends to be drier and less fluffy, so the finished dip can feel a little tighter and less luxurious. If you only have part-skim, add a tiny extra drizzle of olive oil to help it blend smoother.
  • Blend longer than you think you need to. Ricotta can look smooth after a quick blitz, but it gets noticeably lighter and creamier if you let the food processor run for a full minute or two. You’re looking for an airy texture, almost like whipped cream cheese. Scrape down the sides once so everything blends evenly.
  • Salt first, then finish with honey and pepper. Salt is what makes the ricotta taste like something instead of plain dairy, but it’s easy to oversalt when you’re also adding flavorful toppings. Start with a pinch, blend, taste, then add more if needed. The honey and black pepper on top are what make it taste “restaurant,” so don’t skip them.
  • Choose herbs based on the vibe you want. Thyme gives a cozy, savory flavor that pairs perfectly with honey. Dill makes it feel bright and fresh, especially with cucumber and carrots. Parsley keeps it classic and clean. Rosemary is bolder, so use a lighter hand and chop it finely. If you’re not sure, thyme is the safest pick and tastes amazing every time.
  • Lemon zest is optional, but it makes the dip pop. If your ricotta tastes a little “flat,” lemon zest fixes it instantly. It brightens the flavor and balances the richness, especially if you’re serving this with salty crackers or toasted bread. Use just the yellow part of the peel, and avoid the white pith.
  • Make the bowl look good with a quick swirl. Before you drizzle honey, use the back of a spoon to make a shallow swirl or well in the ricotta. The honey pools into it and makes it look like a chef did it. It also helps the toppings distribute better when people scoop.
  • Serve it at the right temperature. This dip tastes best cool to slightly cool, not ice cold. If it’s straight from the fridge and feels stiff, let it sit on the counter for 10 minutes before serving so it softens and feels creamier.

An orange plate with whipped ricotta dip finished with honey and chopped herbs. A slice of toasted baguette is being dipped into the ricotta.

How to Serve Whipped Ricotta

Whipped ricotta is one of those dips that looks fancy, but it’s basically a blank canvas, so you can serve it a bunch of different ways depending on what you’re craving.

  • Serve it as a classic dip: Spoon the whipped ricotta into a shallow bowl, make a little swoop with the back of a spoon, and finish it with a drizzle of olive oil, flaky salt, and cracked black pepper. Set it out with toasted baguette slices, crostini, pita chips, or warm naan and watch it disappear fast.
  • Make it a quick appetizer board: Whipped ricotta is amazing on a snack board because it balances salty and crunchy. Pair it with prosciutto or salami, olives, roasted red peppers, cherry tomatoes, cucumber slices, and a handful of nuts. Add crusty bread or crackers, and you’ve got an easy spread that feels like a restaurant appetizer at home.
  • Turn it into a sweet option too: If your ricotta is whipped plain or lightly sweetened, top it with honey, a pinch of cinnamon, lemon zest, or fresh berries. It’s also unreal with fig jam or a spoonful of fruit preserves. Serve with graham crackers, shortbread, or toasted brioche for a dessert-style dip.
  • Use it as a spread: Spread the whipped ricotta on toast (it's delicious on this toastd Ezekiel bread) or a bagel, then top with sliced tomatoes, basil, and a drizzle of balsamic glaze. It’s also great with roasted veggies, sautéed mushrooms, or even a fried egg on top for a quick breakfast or lunch.
  • Add it to pasta or pizza night: Put a dollop of whipped ricotta on hot pasta as a creamy finish, or spoon it onto pizza after baking for that rich, tangy contrast. It’s especially good with spicy sausage, roasted tomatoes, or anything garlicky.
  • If you want simple toppings that always work, go with one of these combos: hot honey and chili flakes, lemon zest and herbs, roasted garlic and olive oil, sun-dried tomatoes and basil, or balsamic glaze and flaky salt.

A slice of toasted baguette dipped in whipped ricotta dipped garnished with fresh parsley. There is a plate of dip blurred in the background.

Whipped Ricotta Dip FAQs

Can I make whipped ricotta dip ahead of time?

Yes. You can whip the ricotta up to 2 days ahead and store it in an airtight container in the fridge. For the best texture, add the honey, herbs, zest, and pepper right before serving so everything tastes fresh.

How do I store leftover whipped ricotta dip?

Store leftovers covered in the fridge for up to 3 days. Give it a quick stir before serving again. If it thickens, a small drizzle of olive oil will loosen it back up.

Can I whip ricotta without a food processor?

Yes. A high-speed blender works, and a hand mixer can work too. A food processor gives the smoothest, fluffiest texture, but any method that beats air into the ricotta will improve it.

What should I serve with whipped ricotta dip?

Toasted sourdough or crostini are perfect because they hold up to the creamy dip. Crackers, pita chips, and bagel chips all work too. For a lighter option, serve with cucumber, carrots, bell peppers, or cherry tomatoes.

Why is my whipped ricotta still grainy?

Some ricotta brands are naturally grainier. Blending longer helps a lot. Whole milk ricotta also tends to whip smoother. If it still feels grainy, drizzle in a tiny bit more olive oil and blend again to smooth it out.

Dip Recipes To Try Next

Yield: 4 servings

Whipped Ricotta Dip with Honey (Easy Whipped Ricotta Recipe)

An orange plate with whipped ricotta dip finished with honey and chopped herbs. The plate is on a white counter with a wooden board with toasted baguette slices, and small bowls of garnishes.

This whipped ricotta dip is creamy, fluffy, and honestly way fancier tasting than the effort it takes. You blend ricotta with olive oil and salt until it turns light and smooth, then finish it with a drizzle of honey, fresh herbs, lemon zest, and black pepper. It’s the kind of appetizer that looks like something you’d order at a wine bar, but it takes about 5 minutes and zero cooking. Serve it with toasted bread, crackers, or crunchy veggies and watch it disappear.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup ricotta cheese (whole milk recommended)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • 1 tablespoon honey
  • 2 to 3 teaspoons fresh herbs of your choice: thyme leaves, chopped parsley, dill, or rosemary
  • Lemon zest (from about ½ lemon, optional)
  • Black pepper (to taste)

Instructions

    1. Add ricotta, olive oil, and a pinch of salt to a food processor. Blend until the mixture is smooth and light in texture.

    2. Transfer the whipped ricotta to a serving bowl. Drizzle with honey and garnish with fresh thyme, lemon zest (if using), and a bit of black pepper.

    3. Serve with your choice of dippers such as toasted bread, crackers, or fresh vegetables.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 19mgSodium: 339mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 7g
© I'm Hungry For That
Cuisine: American / Category: Appetizer/Snack
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