BEST Whipped Ricotta Dip
Equipment
- 1 Food processor or hand mixer
- 1 serving bowl
- 1 lemon zester
Ingredients
- 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
Instructions
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
Nutrition
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