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.
Servings: 6
Calories: 142kcal
Ingredients
- 8 oz whole milk ricotta
- 1 tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ teaspoon dried oregano
Topping:
- 1 tbsp olive oil
- ⅓ cup black and green olives chopped
- ¼ cup sun-dried tomatoes
- 1 tbsp walnuts
- 1 tablespoon parsley
Instructions
- 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.
Notes
- 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.
Nutrition
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