This creamy Whipped Ricotta is an appetizer you can whip up in 10 minutes to impress! Topped with a vibrant homemade basil oil, sun dried tomatoes and pine nuts, it looks and tastes fabulous. Perfect to scoop with crusty bread 😃
If you haven't tried whipping ricotta cheese, you've been missing out 😉. This Whipped Ricotta is lusciously creamy and crazy easy to make! I personally love ricotta cheese, especially when it's fresh. I can literally eat it with a spoon straight from the tub, don't judge hehe. Ricotta in general is quite creamy itself, but whipping it takes it to another level! With a touch of olive oil, it helps it blend into the perfect dip consistency. My whipped feta dip is so popular and this whipped ricotta is equally as good.
Here I've dressed the whipped ricotta dip with my homemade basil oil which pairs so well. Not only do the colors look gorgeous with the vibrant green and snowy white ricotta, but the flavors taste incredible too. To keep the Italian vibe and colors, I've added chopped sun-dried tomatoes and pine nuts for texture. It happened by chance, but it then has the Italian flag colors as well as the Christmas colors which makes it great for the Holidays...yay!
I usually serve it with crusty bread, crostini, crackers or pita chips. I think it needs crunchy bread to scoop up all the creaminess. When serving, I also leave any leftover basil oil in a ramekin on the side so I can top the dip with a little drizzle when needed, because if anyone is like me, they'll want extra. My husband and I polished over half of it the first time I tested the recipe haha. I then made it for my Italian friends as part of aperitivo and they loved it too! Especially with my limoncello spritz on the side YUM!
A lot of people prefer ricotta in sweet recipes, which I also love. With a little honey, lemon zest and cinnamon you can make a delicious whipped ricotta toast. It's very popular especially in Sicily with ricotta cakes, pastries, and of course cannoli.
Some other savory ricotta recipes I’ve shared are my spinach lasagna, stuffed portobello mushrooms and spinach ricotta puffs.
Table of Contents
What makes this recipe special
- Quick & Easy: Simple steps and ingredients anyone can make it!
- Last Minute Appetizer: It takes 10 minutes to make and will impress everyone!
- Crazy Delicious: Creamy and delicious with the perfect basil oil and toppings
- Customizable: You can also add fresh herbs and red pepper flakes for a spicy kick
Ingredients and Substitutions
- Ricotta cheese is the star of the recipe! I prefer using sheeps whole milk ricotta cheese which makes the dip so smooth and creamy. You can also substitute with low fat ricotta
- Extra virgin olive oil adds a touch of smoothness to the ricotta when blending to create the silky texture rather than using heavy cream which isn't needed
- Sun dried tomatoes bring a tangy and smoky sweet flavor. You can also use roasted tomatoes or even roasted peppers
- Pine nuts add a little crunch, toasting them until golden will make them even better. Feel free to substitute with walnuts, almonds or your preferred nuts
- Basil oil is my secret ingredient and adds the show stopping color, aroma and flavor. It's so simple to make, all you need are 2 ingredients….fresh basil leaves and extra virgin olive oil. I have more information in the full recipe here. You can also use plain olive oil with chopped fresh herbs such as parsley or thyme
- Dippers - I love serving with crusty bread such as toasted baguette slices, sourdough, crackers, pita chips and any savory dipper to scoop up the yummy dip. You can keep on the Italian flavors and serve with homemade focaccia
How to make Whipped Ricotta
This creamy whipped ricotta recipe takes 10 minutes to serve up and will impress everyone. Follow my simple steps below.
Make the basil oil - add basil leaves and olive oil to a blender with a pinch of salt. Blend until smooth
Add the ricotta and 1 tablespoon of olive oil to a blender with a good pinch of salt
Blend until smooth and creamy. Taste for seasoning and adjust as needed
Toast the pine nuts in a pan over low-medium heat. Once golden, remove them
Add ricotta to your serving bowl and using the back of a spoon create a well design on the top
Sprinkle over the pine nuts, chopped sun-dried tomatoes and drizzle 2 tablespoons of basil oil. Serve with crusty bread or pita chips and enjoy!
Tips and Tricks
- Use a food processor, blender or stand mixer for the creamiest texture
- Don't be shy with adding salt as ricotta is generally quite mild. Taste as you go!
- Add a squeeze of lemon juice or lemon zest to brighten up the flavor
- Add the basil oil and other toppings right before serving for the best taste and visual look. I like to serve extra basil oil on the side also
- Drizzle with hot honey for a sweet spicy contrast as a different topping idea
Storage Instructions
- Store leftover whipped ricotta in an airtight container in the fridge for up to 2- 3 days - well that's if there are any 😉. Enjoy additional toppings when ready serving leftovers
- I don't recommend freezing as it may release too much water once thawed
FAQs
It's a creamy dip that doesn't have much flavor itself, so needs some additional flavors and toppings like different oils such as my basil oil, fresh herbs, nuts or even honey
Yes sure, whipped feta also tastes great. I haven't tested it with cottage cheese, but it will most probably work too
It needs an ingredient to help it whip and blend into a creamy consistency. I prefer adding a touch of olive oil to assist it whip into perfection
Absolutely! Whip it up a few hours in advance and store in an airtight container in the fridge
Definitely! Try adding a sprinkle of red pepper flakes, chili oil, hot honey, or even my bread dipping oil
More Easy Dips
These are my favorite dishes to serve with Whipped Ricotta:
More Cheesy Appetizers
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Whipped Ricotta (Topped with Basil Oil)
Ingredients
- 1.1lb / 500g full fat sheeps ricotta cheese - you can also use low fat
- 1 tablespoon extra virgin olive oil
- Good pinch of salt
- 2-3 sun-dried tomatoes - finely chopped
- 3 tablespoons pine nuts
- 2 tablespoons basil oil
Basil Oil
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- Pinch of salt
Instructions
- To make the basil oil, add the basil leaves and olive oil to a blender with a pinch of salt. Blend until smooth, you can also use an immersion blender
- Pour into a ramekin or glass jar. You can also use a fine mesh sieve for a clearer oil or keep it rustic. For more detailed information, refer to my basil oil recipe
- Add the ricotta and 1 tablespoon of olive oil to a blender or food processor. Add a good pinch of salt (don't be shy) and blend to create a smooth and creamy consistencyTaste for seasoning and add extra salt if needed as its a savory recipe
- Lightly toast the pine nuts in a small saucepan over low-medium heat, making sure they don't burn. Once golden, remove from the pan
- Spoon the whipped ricotta to a serving bowl. Using the back of a spoon, create a well or design on the top. Sprinkle the toasted pine nuts, chopped sun-dried tomatoes and drizzle with 2 tablespoons of basil oilServe with crusty bread, pita chips or crackers and enjoy your creamy and delicious Whipped Ricotta!
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