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Whipped Ricotta Recipe
Serves 4
5 mins prep
0 mins cook
5 mins total
This whipped ricotta recipe with olive and honey is easy, comes together in less than ten minutes, and is a super impressive dip for dinner guests!
For the whipped ricotta dip:
For serving:
Make the whipped ricotta dip:
In a food processor or blender, process [wprm-ingredient text="1 1/2 cups high-quality whole milk ricotta cheese" uid="0"], [wprm-ingredient text="2 tablespoons extra-virgin olive oil" uid="1"], [wprm-ingredient text="2 tablespoons heavy cream" uid="2"], and lemon zest until light, fluffy, and smooth, about 1 - 2 minutes.
If needed, add in an additional teaspoon of heavy cream at a time to smooth it out.
Note: If serving as a dip, keep the ricotta relatively thick, but still creamy. If piping onto toast, make very spoonable, but not runny.
Season with salt and pepper to taste.
Optionally, squeeze a bit of lemon juice if needed.
To serve as whipped ricotta dip:
Top with [wprm-ingredient text="Flaky Salt" uid="5"] (if using), squeeze a drizzle of olive oil and honey onto the ricotta, and serve alongside [wprm-ingredient text="Crusty bread, crackers, or crudites" uid="8"].
To serve as whipped ricotta toast:
Once the whipped ricotta is ready, transfer it to a piping bag. If you're using a piping tip, attach it securely to the bag. If you don't have a piping bag, you can use a Ziploc bag and snip off a small corner.
Meanwhile, toast the slices of crusty bread until they reach your desired level of crispiness. I like to grill the bread on a stovetop grill pan with a bit of olive oil until crispy on the outside.
Hold the piping bag over one slice of toast and gently squeeze to pipe the whipped ricotta onto the bread. Start from one edge of the toast and move in a swirling motion towards the other edge. Top with flaky salt, olive oil, and/or honey.