The Best Whipped Ricotta Dip with Lemon
All you need is 5 ingredients and 10 minutes to make this creamy, fluffy whipped ricotta dip! With lemon zest, olive oil, and basil, it's fresh, flavorful, and airy as a cloud. Dollop it on crostini, serve it with fresh veggies, or eat it by the spoonful. It's one of my favorite no-cook party apps!
Ingredients
- 2 cups ricotta cheese (454 grams)
- 1 Tablespoon olive oil, plus more for serving (15 milliliters)
- 1 teaspoon lemon zest, plus more for garnish
- Kosher salt and freshly-ground black pepper, to taste
- Fresh basil, for serving (optional)
- Crostini, for serving
Equipment
- Microplane
- Food processor (or a hand mixer or stand mixer)
Instructions
- Spoon the ricotta into the bowl of a food processor. Add the olive oil, lemon zest, and a couple of big pinches of salt.
- Whip the ricotta until it's smooth, airy, and creamy, about 2-3 minutes. Taste and add more salt, if needed.
- Spoon the whipped ricotta into a serving bowl. Garnish it with a drizzle of oil, a few cracks of black pepper, more lemon zest, and fresh basil. Enjoy with crostini or crackers.
Notes
Make sure to dump out any liquid in the ricotta before adding it to the food processor. The extra liquid can make the ricotta runny.
If you don't have a food processor, you can also use a hand mixer or stand mixer with a whip attachment. Regular beaters will also work in a pinch but you might need to whip the cheese for another 1-2 minutes.
You can make this dip a few hours in advance. It will hold its texture for at least 3-4 hours covered in the fridge.
Try serving this ricotta with crostini, crackers, fruit, and veggies. I like carrot sticks, cucumber slices, red pepper slices, strawberries, and grapes.
Serving: 1serving, Calories: 58kcal, Carbohydrates: 1.6g, Protein: 3.5g, Fat: 4.2g, Saturated Fat: 1.8g, Cholesterol: 10mg, Sodium: 74mg, Potassium: 39mg, Sugar: 0.1g, Calcium: 84mg
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