Antipasti and Light Bites/ Dips and Pestos

Whipped Ricotta Dip with Roasted Tomatoes

July 28, 2020 (Last Updated: July 29, 2020) by Emily

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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!

An overhead shot of ricotta in a serving bowl topped with roasted tomatoes

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.

An overhead shot of all the ingredients you need to make whipped ricotta dip with tomatoes

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).

Step by step photos showing how to make a whipped ricotta dip with roasted tomatoes

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.
How long does it last?

The dip and tomatoes will keep well in the fridge for 2-3 days, make sure to cover it with plastic wrap (cling film).

Can I freeze whipped ricotta?

I don’t recommend freezing this dip as dairy products have a tendency to split or can lose their creamy texture once thawed.

A close up of a slice of ciabatta bread topped with whipped ricotta and tomatoes

More tasty Italian appetizers to try

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.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
A square image of a ricotta dip in a bowl topped with tomatoes
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5 from 1 vote

Whipped ricotta dip recipe

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!
Course Appetizer
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 131kcal
Author Emily Kemp

Ingredients

  • 2 cup ricotta (500g)
  • 2 tbsp parmesan cheese freshly grated
  • zest of one lemon
  • 1 tbsp fresh thyme chopped, plus more for garnish
  • 1.5 cups cherry tomatoes (200g)
  • 1 tbsp 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 1/2 tbsp 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

Calories: 131kcal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 65mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 1mg
Helpful Info for All Recipes
  • 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 this brand 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 here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

This post was first published on March 6th 2017 but has since been updated.

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12 Comments

  • Reply
    Lorraine
    August 30, 2017 at 7:01 pm

    Oh I need to try whipping ricotta, looks so yummy!5 stars

  • Reply
    linda spiker
    March 19, 2017 at 9:41 pm

    Ricotta….so creamy and dreamy…as is this dip!

  • Reply
    Julia @ HappyFoods Tube
    March 7, 2017 at 3:04 pm

    This dip sounds delicious especially with those thyme roasted tomatoes! Yum! My mouth is watering here!

  • Reply
    Kristen Chidsey
    March 7, 2017 at 1:44 pm

    Is it wrong that I am glad your day did not turn out as planned??!!! Because this dip is AMAZING~~~~

  • Reply
    Brandi Crawford
    March 7, 2017 at 2:39 pm

    This looks so tasty! Love the lemon and cheese combo.

  • Reply
    Michelle Frank | Flipped-Out Food
    March 7, 2017 at 2:36 pm

    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.

    • Reply
      Inside the rustic kitchen
      March 8, 2017 at 1:02 pm

      Ugh it’s so disgusting haha. Thanks so much it definitely goes well with a little vino 🙂

  • Reply
    Michelle - Giraffes Can Bake
    March 7, 2017 at 2:36 pm

    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!

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