Who knew a handful of simple ingredients could turn into such a decadent dip? With each spoonful of this creamy ricotta dip topped with aromatic garlic herbed oil and fresh herbs, you’ll feel like the unquestioned star of the party — serving up an easy, show-stopping appetizer that leaves everyone smiling.
Whipped Ricotta Dip
Lately, I’ve been on a mission to make hosting a party stress-free and joyful — the kind where you can actually spend time with your guests instead of disappearing in the kitchen.
This creamy whipped ricotta dip, just like our creamy whipped feta dip, is exactly that kind of recipe — quick, elegant, and ready in minutes.
If you’ve tried my Spanakopita or the Indian-inspired paneer casserole that goes from start to finish in the oven, you know just how effortless entertaining can be.
And for those with a sweet tooth, I’ve been experimenting with dessert dips that are just as simple but totally indulgent.
I like serving this dip with crusty bread or fresh vegetables like bell pepper, cherry tomatoes, and carrot sticks, but store-bought baguette, warm pita, naan, or pita chips work just as well — all perfect for scooping up that creamy ricotta dip.
And don’t worry, I’ll be sharing even more make-ahead appetizers and dips soon, so you can host confidently, impress your guests, and still enjoy the party yourself.
Ingredients
For the garlic herb oil:
- ½ cup olive oil
- ¼ cup freshly chopped herbs (I used mostly parsley, with about 1 tbsp each of rosemary and basil)
- 3 cloves garlic, minced
- ¾ tsp sea salt
- ½ tsp red pepper flakes
- 1 tbsp lemon juice
- 1 tbsp honey
For the ricotta dip:
- 200 g ricotta cheese
- 1 tbsp olive oil
- Salt, to sprinkle on top
Ingredient Notes
- Olive Oil: Use a high-quality extra-virgin olive oil for the best flavor, both in the herb oil and when whisking it with the ricotta.
- Fresh Herbs: I used mostly parsley with small amounts of rosemary and basil. Feel free to adjust the herbs based on what you have — thyme or oregano would also work beautifully.
- Garlic: Freshly minced garlic gives the dip its aromatic punch. Avoid pre-minced jars if possible for the freshest flavor.
- Red Pepper Flakes: Adds a subtle heat to balance the richness of the ricotta. Adjust according to your spice preference.
- Honey: Just a touch of sweetness enhances the herbs and balances the garlic — don’t skip it!
- Lemon Juice & Zest: Brightens the dip and cuts through the richness of the ricotta, making it light and refreshing.
- Extras: For a playful twist, drizzle hot honey or a drizzle of balsamic vinegar, grated parmesan cheese on top of the dip for a tangy, slightly sweet finish. Sprinkle with flaky sea salt or a little crunch from sun-dried tomatoes.
Step-by-Step Instructions
In a small pan, heat the olive oil over low-medium heat. Add the minced garlic, chopped herbs, red pepper flakes, and sea salt. Cook just until fragrant (don’t let the garlic brown). Remove from heat and stir in the lemon juice and honey. Set aside (image 1).
In a bowl, whisk the ricotta with 1 tbsp olive oil until smooth and creamy. Season lightly with salt (image 2).
Transfer the whipped ricotta to a serving bowl. Drizzle the warm garlic herb oil generously on top. Sprinkle a little extra salt if desired.
Pair with toasted baguette slices, warm pita, naan, or pita chips. Enjoy the creamy dip immediately for the creamiest, most flavorful dip.
This ricotta dip recipe is my favorite way to impress guests at a dinner party.
Best Tips
- Use fresh herbs: Fresh parsley, rosemary, and basil make a huge difference in flavor. Avoid dried herbs if possible, or add them sparingly to avoid overpowering the dip.
- Whip it well: Whisk the ricotta with a little olive oil until smooth and airy for a creamy texture that’s light and fluffy.
- Warm the herb oil gently: Cook garlic and herbs over low-medium heat — just until fragrant — to avoid burning and getting a bitter taste.
- Make ahead: You can prepare the whipped ricotta and herb oil up to a day in advance. Store the ricotta in an airtight container in the fridge, and keep the oil in a separate jar. Assemble and drizzle just before serving for the freshest flavor.
- Storage: Leftover dip keeps well in the fridge for 2–3 days.
- Serving ideas: Serve with toasted baguette slices, pita chips, naan, or crackers. It’s also a great addition to charcuterie boards or as a crowd-pleasing appetizer at parties.
- Balance flavors: Taste and adjust the salt, honey, or lemon juice as needed before serving to achieve the perfect richness and brightness.
- Use it up creatively: Don’t let leftover dip go to waste! Spread the creamy ricotta dip on grain bowls, sandwiches or wraps, toss with warm pasta, or dollop on pizza, flatbreads, or roasted veggies for a quick, flavorful upgrade — a true crowd pleaser.
Related Recipes
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Whipped Ricotta Dip with Garlic Herbed Oil
Ingredients
For Garlic Herb Oil
- ½ cup extra virgin olive oil
- ¼ cup freshly chopped herbs parsley, 1 tbsp rosemary, 1 tbsp basil, optional fresh thyme
- 3 cloves garlic minced or grated
- ¾ tsp sea salt
- ½ tsp red chilli flakes
- 1 tbsp lemon juice
- 1 tbsp honey
For the Ricotta Dip:
- 200 g whole milk ricotta cheese or fresh ricotta, part-skim ricotta, or store-bought ricotta
- 1 tbsp extra virgin olive oil
- Salt to taste
Optional toppings:
- black pepper,flaky sea salt, sun-dried tomatoes, orange zest, balsamic vinegar, grated parmesan
Instructions
- In a small pan, heat olive oil over low-medium heat. Add minced garlic, chopped herbs, red pepper flakes, and salt. Cook just until fragrant (do not let garlic brown). Remove from heat, then stir in lemon juice and honey. Set aside.
- In a bowl, food processor, or using a stand mixer/electric hand mixer with the whisk attachment, whip the ricotta with 1 tbsp olive oil until smooth and airy. Season lightly with salt.
- Transfer the whipped ricotta to a serving bowl. Drizzle warm garlic herb oil generously on top of the dip. Sprinkle optional toppings if desired.
- Pair with crusty bread, fresh veggies (bell pepper, cherry tomatoes, carrot sticks), pita, or crackers. Enjoy immediately for the creamiest, most flavorful dip.
Notes
- Make Ahead: You can prepare the whipped ricotta and garlic herb oil up to 1 day in advance. Store them separately in airtight containers and drizzle the oil over the ricotta just before serving for maximum freshness.
- Storage: Leftover dip keeps in the fridge for 2–3 days. Warm the herb oil slightly before serving to bring back its full flavor.
- Flavor Boosters: Add fresh mint, sun-dried tomatoes, grated parmesan cheese, or a touch of balsamic vinegar for a tangy, savory flavor. A drizzle of honey or hot honey adds a subtle sweetness.
- Serving Ideas: Perfect with crusty bread, pita chips, or fresh veggies like bell pepper, cherry tomatoes, and carrot sticks. Also works beautifully on grain bowls, sandwiches, wraps, or as a crowd-pleasing appetizer on charcuterie boards.
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