Super smooth and creamy Whipped Ricotta Dip topped with sweet roasted tomatoes! This dip has a beautiful taste of lemon and herbs and is perfect served with some char-grilled ciabatta bread!
If you've never tried whipped ricotta then put it on your list, it's so delicious!
All you need to do is pop it in a food processor for a few seconds and it turns so super smooth and creamy. It's the perfect quick-fix dip served alongside char-grilled crostini.
I serve this dip with roasted cherry tomatoes to cut through the creaminess and it's SO good. It's perfect for a summer lunch or Italian aperitivo alongside an Aperol spritz.
Ingredients - what you need
To make this dip you just need 6 simple ingredients; full-fat ricotta, cherry tomatoes, lemon, fresh thyme, parmesan, and olive oil. See the photo below that shows all the ingredients you need.
How to make this recipe - step by step
First cut the tomatoes in half, toss in thyme, olive oil and salt and pepper. Roast for 15-20 minutes until soft then set aside to cool (photos 1 & 2).
Put the ricotta, parmesan, lemon zest, salt and pepper in a food processor and blitz until smooth and creamy (photos 3 & 4).
Serve the dip in a shallow bowl topped with cherry tomatoes, serve with slices of toasted ciabatta.
Top tips and recipe FAQs
- Whipping - You only need to whip the ricotta for a few seconds it turns smooth and creamy almost instantly.
- Variations - Feel free to experiment with new flavours, this dip is super versatile and can be mixed with different herbs and spices.
The dip and tomatoes will keep well in the fridge for 2-3 days, make sure to cover it with plastic wrap (cling film).
I don't recommend freezing this dip as dairy products have a tendency to split or can lose their creamy texture once thawed.
More tasty Italian appetizers to try
- Baked Ricotta with Thyme and Parmesan
- Bruschetta al Pomodoro
- Stracchino and Sausage Crostini
- La Piadina: Italian Flatbread
- Fried Sage Leaves with Anchovies
- Easy Marinated Olives – Ready In 5 Minutes
If you’ve tried this Whipped Ricotta Dip or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Whipped ricotta dip recipe
Ingredients
- 2 cup ricotta (500g)
- 2 tablespoon parmesan cheese freshly grated
- zest of one lemon
- 1 tablespoon fresh thyme chopped, plus more for garnish
- 1.5 cups cherry tomatoes (200g)
- 1 tablespoon olive oil
- salt and pepper to season
Instructions
- Preheat the oven to 350°F (180°C).
- Cut the tomatoes in half and place in a baking tray. Sprinkle with chopped thyme, salt, pepper and half ½ tablespoon of olive oil. Roast for 15-20 minutes then remove to set aside and cool.
- Put the ricotta, lemon, parmesan and a pinch of psalt and pepper to a food processor, blitz until smooth (a couple of seconds).
- Add the ricotta dip to a serving plate or shallow bowl and make a small well in the middle. Add the roasted tomatoes, drizzle with a touch of olive oil, a sprinkle of salt and pepper and a few extra thyme leaves. Serve with crusty bread or crackers.
Notes
- Whipping - You only need to whip the ricotta for a few seconds it turns smooth and creamy almost instantly.
- Variations - Feel free to experiment with new flavours, this dip is super versatile and can be mixed with different herbs and spices
- Storing - will last 2-3 days in the fridge, do not freeze.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
This post was first published on March 6th 2017 but has since been updated.
Lorraine
Oh I need to try whipping ricotta, looks so yummy!
linda spiker
Ricotta....so creamy and dreamy...as is this dip!
Julia @ HappyFoods Tube
This dip sounds delicious especially with those thyme roasted tomatoes! Yum! My mouth is watering here!
Inside the rustic kitchen
It's wonderful, thanks so much Julia!
Kristen Chidsey
Is it wrong that I am glad your day did not turn out as planned??!!! Because this dip is AMAZING~~~~
Inside the rustic kitchen
Haha thanks Kristen, it definitely made up for it.
Brandi Crawford
This looks so tasty! Love the lemon and cheese combo.
Inside the rustic kitchen
Thank you Brandi 🙂
Michelle Frank | Flipped-Out Food
Ha! Your hot springs experience brought to mind a similar episode that I had. It ticked all of my "uncomfortable" boxes as well, but right at the top was that straight-from-hell eggy smell! Gah! The weekend you opted for instead sounds just dreamy: my ideal, for sure. This dip sounds just delicious, especially accompanied by a nice glass of wine.
Inside the rustic kitchen
Ugh it's so disgusting haha. Thanks so much it definitely goes well with a little vino 🙂
Michelle - Giraffes Can Bake
A natural thermal spring definitely sounds wonderful, but going by what you saw I think I would have turned around too!
This dip on the other hand looks totally delicious, those flavours are awesome!
Inside the rustic kitchen
Yup it seemed wonderful in my head too.... thanks so much Michelle!