Creamy Whipped Ricotta

5 from 15 votes
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Whipped ricotta is creamy, light and ready in 10 minutes. Topped with herbs, olives and nuts, you can serve it as a dip or spread with some fresh bread.

Whipped ricotta in a bowl with bread, tomatoes and herbs.


You know I live for a good dip with a side of fresh crusty bread. Give me whipped feta and I’ll be a happy girl! Or, whip up a bowl of labneh or hummus and I’m all smiles! This savory whipped ricotta is another favorite that I cannot wait to share with you. Read on to see why this is a family favorite!

Creamy and smooth is what I love when it comes to dips and this whipped ricotta dip delivers! Whipping ricotta is makes it fluffy and creamy. With a rich consistency and subtle flavors, this dip works best with bold toppings like sun-dried tomatoes and olives for a Mediterranean twist. I have mentioned a few variations, but feel free to get creative and put your own spin on it!

What Goes Into Whipped Ricotta?

You need ricotta, olive oil, spices, olives, walnuts and sun dried tomatoes to make whipped ricotta.
  • Ricotta: Use whole milk ricotta and not skim or low-fat. Whole ricotta gives you a super creamy and rich dip. Got extra ricotta? Try our creamy lemon ricotta pasta recipe!
  • Olive oil: A tablespoon of extra virgin olive oil adds depth to the flavor.
  • Spices: I used a combination of salt, pepper and oregano.
  • Toppings: Get creative! I like using ingredients with bold flavors such as olives. I also add some crunch with walnuts.

How To Make Whipped Ricotta

Mix the ingredients in a food processor and blend until smooth.
  1. Add the ricotta, olive oil, salt, pepper and oregano to the bowl of a food processor.
  2. Whip for about 2 minutes or until it’s creamy and smooth.
  3. Serve the whipped ricotta in a bowl or a plate and top with a good drizzle of olive oil, chopped olives, sun-dried tomatoes, walnuts and chopped parsley.

Serving Suggestions

You can serve this creamy whipped ricotta as a dip or spread with your choice of bread – say, a toasted baguette, naan, or sourdough – as well as crackers. It makes a nice addition to a mezze platter alongside appetizers such as caprese skewers or other dips such as roasted red pepper hummus.

dip bread in ricotta.

It’s so easy and fun to put your own spin on whipped ricotta. Here are a few suggestions:

  • Add a few cloves of roasted garlic for a subtle garlicky flavor.
  • Give it some brightness with some lemon zest and a little bit of lemon juice.
  • For a touch of sweetness, top the dip with some honey.

Storing The Leftovers

Store the leftovers in an airtight container and refrigerate for up to 2 days. Give it a good stir and top with olive oil for a fresh look.

Frequently Asked Questions

Can I make whipped ricotta ahead of time?

Yes, you can make it up to one day in advance and keep in the refrigerated in an airtight container. It’s best to give it a good stir and add the toppings right before serving.

Why is my whipped ricotta runny?

The reason you have a runny ricotta is too much liquid (including olive oil). If the result is too runny, simply add more ricotta and whip again. Adjust the seasoning to your liking before serving.

What can I use instead of a food processor?

A blender or even a hand held electric mixer would work well for this recipe.

How long does whipped ricotta last in the fridge?

It lasts 1 to 2 days in the fridge. Make sure it’s in an airtight container.

A piece of bread in whipped ricotta dip.

If you’re looking for an easy recipe with ricotta, this is it. You can easily double or triple it for a larger party and enjoy it with different toppings.

More Dip Recipes

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5 from 15 votes

Creamy Whipped Ricotta Recipe

Whipped ricotta is creamy, light and ready in 10 minutes. Topped with herbs, olives and nuts, you can serve it as a dip or spread with some fresh bread.
Prep: 5 minutes
Total: 5 minutes
Servings: 6
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  • 8 oz whole milk ricotta
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano


  • 1 tbsp olive oil
  • 1/3 cup black and green olives , chopped
  • 1/4 cup sun-dried tomatoes
  • 1 tbsp walnuts
  • 1 tbsp parsley


  • Place the ricotta in a bowl of a food processor and add the olive oil, salt, pepper and oregano.
  • Secure the lid and whip the ricotta for about 2 minutes until creamy and smooth.
  • Transfer to a serving bowl or plate and top with olive oil, olives, sun-dried tomatoes, walnuts and parsley. Serve with toasted baguette or crackers.


  • Store the leftovers in an airtight container and refrigerate for up to 2 days. Give it a good stir and top with olive oil for a fresh look.
  • Make sure to use whole milk ricotta for the best flavor and texture. 


Calories: 142kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 251mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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