Name: Whipped Ricotta Dip with Lemon
Prep time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 15 oz Whole milk ricotta cheese; 1 tbsp Lemon zest; 1 tbsp Fresh lemon juice; 3 tbsp Extra virgin olive oil; 1 tbsp Honey; 0.5 tsp Kosher salt; 1 tsp Fresh thyme leaves; 0.25 tsp Red pepper flakes

"This luxurious whipped ricotta dip is transformed into a silky, cloud-like spread using a food processor and finished with bright lemon zest and a drizzle of honey. It is an elegant yet effortless appetizer that pairs perfectly with toasted crostini or fresh seasonal vegetables."

Ingredients

Qty	Item
15 oz 425 g	Whole milk ricotta cheese
1 tbsp 6 g	Lemon zest
1 tbsp 15 ml	Fresh lemon juice
3 tbsp 45 ml	Extra virgin olive oil
1 tbsp 21 g	Honey
0.5 tsp 3 g	Kosher salt
1 tsp 2 g	Fresh thyme leaves
0.25 tsp 1 g	Red pepper flakes

How to Make Whipped Ricotta Dip with Lemon

Place the cold whole-milk ricotta, lemon zest, lemon juice, and kosher salt into the bowl of a food processor.

Pulse a few times to combine, then process on high for 2 to 3 minutes until the mixture is completely smooth, light, and airy.

Taste the mixture and add more salt or lemon juice if desired for extra brightness.

Transfer the whipped ricotta to a wide, shallow serving bowl and use the back of a spoon to create decorative swirls and wells.

Drizzle the extra virgin olive oil and honey generously over the top.

Garnish with fresh thyme leaves and a pinch of red pepper flakes for a hint of heat.

Serve immediately with warm crostini, pita chips, or sliced cucumbers.

·
Always use whole milk ricotta for the creamiest results; part-skim can turn out grainy.
·
If your ricotta has a lot of liquid in the container, strain it through a fine-mesh sieve for 30 minutes before whipping.
·
For the smoothest texture, ensure your food processor runs for at least 2 full minutes.
·
Drizzle the honey and olive oil just before serving to prevent them from sinking into the dip.

Frequently Asked Questions

Can I make whipped ricotta in advance?

Yes, you can whip the ricotta up to 2 days in advance and store it in an airtight container in the fridge; simply stir and add the garnishes right before serving.

Can I use a hand mixer instead of a food processor?

Yes, a hand mixer or stand mixer with a whisk attachment works well, though a food processor results in the most velvet-like texture.

What are the best items to serve with this dip?

Toasted baguette slices (crostini), warm pita bread, crackers, or fresh vegetables like heirloom carrots and sliced cucumbers are excellent choices.

Is it possible to make this savory instead of sweet?

Absolutely. Omit the honey and add minced garlic, cracked black pepper, or chopped chives for a fully savory profile.

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