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close up of half of a bowl of whipped ricotta dip with grilled toast and crudites on the side.
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5 from 2 votes

BEST Whipped Ricotta Dip

Make this Whipped Ricotta Dip in just 5 minutes by whipping ricotta, cream cheese, garlic, lemon, herbs, and olive oil in a food processor until smooth and creamy. It makes the perfect cold appetizer or snack and can be served with crudites, toast, and crackers.
Course:Appetizer, Snack
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 6 people
Calories212.7 kcal
Cost $ 1.00 per person



  • 15- oz full-fat ricotta cheese
  • 4 oz cream cheese at room temperature (or Neufchatel cheese) – Although you can make this recipe without cream cheese, I prefer to add it to mine. It adds a firm consistency to the dip!)
  • ½ teaspoon lemon zest or lime zest
  • 1 tablespoon lemon juice or lime juice
  • 2 garlic cloves or 1-2 teaspoon garlic powder. NOTE: For a more pungent flavor, mince the garlic and add it raw to the dip. For a dip with a mild flavor of garlic, slice the cloves and cook them in a small skillet with 1 tablespoon of EVOO over medium heat for about 1-2 minutes, tilting the pan, or until they become light golden brown. Add a drizzle of honey to your dip to help to balance the bitterness of the cooked garlic. I prefer to use raw garlic in mine.
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • A pinch of red pepper flakes optional
  • 2 tablespoon chopped parsley or fresh basil or mint


Make the whipped ricotta appetizer:

  • Place all the ingredients in a food processor. Beat them for about 1-2 minutes or until becoming a homogenous, creamy, and smooth mixture. Transfer to a covered bowl or an airtight container and chill in the fridge.

Serve it as a dip or spread:

  • Serve whipped ricotta dip topped with a 2-3 tablespoon of Persian cucumber salad , chopped Kalamata olives, a drizzle of EVOO, a pinch of red pepper flakes and chopped parsley, basil, or mint. Pita chips and crudites make great dippers!
  • Or you can use it as a spread for toast! In addition, it makes a great addition to charcuterie boards.

Recipe Video

Recipe Notes

You can store leftover dip in an airtight container in the fridge for up to 2-3 days. Do not freeze!


Calories: 212.7kcal | Carbohydrates: 3.8g | Protein: 9.3g | Fat: 18.1g | Saturated Fat: 10g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 6g | Cholesterol: 55.2mg | Sodium: 119.9mg | Potassium: 113.6mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 681.9IU | Vitamin C: 3.3mg | Calcium: 169.1mg | Iron: 0.4mg

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