Whipped Ricotta Dip With Lemon and Fresh Herbs is a simple, savory, and light dip that’s perfect for summer. Whole milk ricotta is whipped in a food processor along with your favorite fresh herbs and garlic. Finished with the juice and zest of a lemon, it comes together in no time and will be your new favorite appetizer for all of those summer get togethers!
This super flavorful ricotta dip is the perfect accompaniment to charcuterie boards, snack plates, or just by itself. I love it served with crusty bread, but its fantastic with fresh veggies or even tossed with warm pasta. Just make sure you try it, because I promise you’ll fall in love.
Let’s get started!
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whipped ricotta dip ingredients
- Whole Milk Ricotta
- Fresh Herbs – Basil, Chives, Cilantro, Tarragon, Parsley, Dill, etc.
- Kosher Salt
- Fresh Ground Pepper
- Extra Virgin Olive Oil
- Garlic
- Lemon – Juice and Zest
how to make whipped ricotta dip
All there is between you and an amazing appetizer is about 5 minutes and a food processor. Simply add all of the ingredients to the food processor and pulse until smooth. I do give my herbs a rough chop just to help the machine out just a bit, but all in all, that’s it!
Here’s a more precise breakdown.
- Add the ricotta to the food processor.
- Rough chop the herbs and add to food processor.
- Grate the garlic with microplane and add.
- Zest the lemon. Add juice and zest to the food processor.
- Pulse until the mixture is smooth.
- Season with kosher salt and fresh ground pepper to taste.
- Refrigerate until ready to serve.
That’s it! I will say the longer the ricotta dip sits, the better it gets. I would make this at least 4 hours before serving and preferably the day before to let the herbs, lemon, and garlic work their magic!
how to serve ricotta dip
Another reason to make this ricotta dip is that you can serve it so many different ways. The first that comes to mind is alongside perfectly toasted bread slices or crostini. I brushed thinly sliced baguette with extra virgin olive oil and let it sit under the broiler until just toasted. Dip away.
This whipped ricotta dip also is a perfect addition to any snack or charcuterie board. It’s a great accompaniment to cheeses, meats, olives, and sliced veggies.
Should you have any dip leftover, toss it with cooked pasta for a wonderful, summery dinner.
recipe variations
Let’s talk about those herbs. Summertime gardens are full of wonderfully flavorful herbs right now, so it’s a perfect way to use them up!
I love a combo of chives, dill, parsley, and tarragon in my ricotta dip. Feel free to play with what you love, though! You only want dill? Absolutely. It will be phenomenal. Love only chives? Throw those bad boys in. Make this dip just the way you want.
However, I wouldn’t use woody herbs like rosemary or thyme as they can be a little bit overwhelming for this recipe.
frequently asked questions
This ricotta dip will stay good in an airtight container in the fridge for 4-5 days. I can honestly say we have never had it last that long so it’s not an issue!
This ricotta dip is absolutely gluten-free!
I don’t recommend freezing this recipe.
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shop the recipe essentials here
Whipped Ricotta Dip With Lemon
Ingredients
- 1 15 oz conatainer whole milk ricotta
- 1/4 cup fresh herbs, rough chopped
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- juice and zest of 1 lemon
- fresh ground pepper, to taste
Instructions
- Place all ingredients into a food processor and pulse until whipped.
- Refrigerate until ready to serve.
- Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Whipped Ricotta Dip recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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