This whipped ricotta dip is light, creamy, and comes together in 10 minutes! Blended with lemon and olive oil, then drizzled with hot honey, it’s perfect for an easy appetizer spread.

Whipped ricotta on a plate with bread.

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Whipped Ricotta with Honey

Whipped ricotta is one of those easy appetizers that looks elegant but can be made with minimal effort. We had this dip in Charleston at Snob and I knew I had to recreate it!

This version gets a bright pop from lemon and olive oil, plus a drizzle of hot honey for a touch of heat with sweet. It’s a crowd-pleaser, especially when served with crostini, fresh fruit, or as part of a charcuterie board. For another sweet-and-savory favorite, try this baked brie.

Why You’ll Love This Recipe

  • Comes together fast. Just 10 minutes and a food processor is all you need to make this whipped ricotta dip.
  • Versatile appetizer or light meal. Serve as a party dip or pair with arugula chopped salad for a fresh, satisfying meal.

Ingredient Notes

Whipped ricotta dip ingredients including olive oil, ricotta, lemon, salt and pepper and honey.

Find the full printable recipe with specific measurements below.

  • Whole milk ricotta cheese: The key to the smooth and creamy texture of the dip. Avoid part-skim.
  • Olive oil: Extra-virgin olive oil adds richness and helps whip the ricotta.
  • Fresh lemon juice and lemon zest: Brightens the dip and balances the creamy base.
  • Fine sea salt and pepper: Enhances all the flavors, adjust to taste.
  • Hot honey: Hot honey is drizzled lightly on top to add the perfect hint of tangy sweetness. Clover honey can be used if preferred.

How to Make Whipped Ricotta

Start by adding the ricotta, olive oil, lemon juice, lemon zest, and salt to a food processor. Blend it all together until it’s smooth and airy, this usually takes about 2 to 3 minutes. You’re looking for a light, whipped texture with no lumps.

Showing how to make whipped ricotta in a food processor.

Taste and adjust the seasoning if needed, then transfer the whipped ricotta recipe to a small serving bowl. Right before serving, drizzle with hot honey and crack a little black pepper over the top for contrast.

Whipped ricotta dip in a blue bowl topped with a drizzle of honey and strawberries.

Recipe Tips

  • Start with quality ricotta. Use a whole-milk brand that’s rich and creamy. Grainy or low-fat ricotta won’t whip properly.
  • Avoid runny whipped ricotta: If your ricotta is watery, strain it first using cheesecloth or a fine mesh sieve.
  • Creamier texture: You can add a splash of heavy cream while blending for an extra smooth dip but use it sparingly so the dip doesn’t turn soupy.
  • Serving suggestions: Pair whipped ricotta dip with warm crostini, sliced baguette or spoon alongside arugula salad. We also love it spread on homemade bagels!
  • Add a garnish: Sprinkle with chopped fresh herbs like mint, parsley, or rosemary for a fresh finish.
Whipped ricotta on a plate.

More appetizers to try include baked artichoke dip, spinach puffs and cranberry salsa.

More Appetizer Recipes

Whipped ricotta in a bowl.

Whipped Ricotta

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8
This whipped ricotta dip is light, creamy, and comes together in 10 minutes! Blended with lemon and olive oil, then drizzled with hot honey, it’s perfect for an easy appetizer spread.
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Video

Ingredients 

  • 15 ounces whole-milk ricotta
  • 1 Tablespoons olive oil
  • ½ teaspoon fine sea salt , plus more to taste
  • ½ lemon , zested and juiced
  • hot honey , to drizzle
  • fresh cracked black pepper , optional to taste

For serving: crostini, arugula salad

Instructions

  • Combine: In a food processor, combine 1 cup ricotta, 1 Tbsp olive oil, 1 Tbsp lemon juice, zest and ½ tsp salt.
  • Blend for 2-3 minutes or until smooth. Season to taste.
  • Serve: Place in a serving dish and drizzle hot honey on top. Add a few cracks of black pepper if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Arugula salad: Drizzle arugula with olive oil, lemon juice and a little honey. Top with sliced strawberries. Serve alongside whipped ricotta with crostini. 

Nutrition

Calories: 110kcal, Carbohydrates: 2g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 190mg, Potassium: 66mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 238IU, Vitamin C: 4mg, Calcium: 112mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Type of honey: Not into hot honey, no problem! Add a drizzle of regular honey.
  • Top with nuts: Sprinkle with chopped pistachios, walnuts, or almonds for extra crunch.
  • Swirl in pesto: Add a spoonful of pesto to the top and gently swirl it in for herby flavor.
  • Drizzle with hot honey: For a sweet and spicy kick, replace regular honey with your favorite hot honey.

FAQs

Can I use part-skim ricotta?

No, I don’t recommend that. It won’t whip up as smooth and may turn out grainy or watery.

Can I use a mixer to whip the dip?

A hand mixer, stand mixer or even blender might work, but I prefer a small food processor.

How long does whipped ricotta last?

Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving again.

Can I make it ahead of time?

Yes! You can prep the whipped ricotta a day in advance. Just wait to drizzle the honey until right before serving.