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    Home » Recipes » Antipasti and Light Bites

    Whipped Ricotta Dip with Roasted Tomatoes

    Published: Jul 28, 2020, Last updated: May 17, 2021 by Emily This post may contain affiliate links.

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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

    • 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.

    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!
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    A square image of a ricotta dip in a bowl topped with tomatoes
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    5 from 2 votes

    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 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

    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 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.
    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.

    More Antipasti and Light Bites

    • Artichoke Bruschetta (Quick, Easy & Delicious)
    • Artichoke Pesto (Quick 5 minute Recipe)
    • Italian Stuffed Eggplant (Mozzarella and Tomato)
    • Burrata and Anchovy Sandwich from Amalfi

    Reader Interactions

    Comments

    1. Lorraine

      August 30, 2017 at 7:01 pm

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

      Reply
    2. linda spiker

      March 19, 2017 at 9:41 pm

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

      Reply
    3. Julia @ HappyFoods Tube

      March 07, 2017 at 3:04 pm

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

      Reply
      • Inside the rustic kitchen

        March 08, 2017 at 1:03 pm

        It's wonderful, thanks so much Julia!

        Reply
    4. Kristen Chidsey

      March 07, 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
      • Inside the rustic kitchen

        March 08, 2017 at 1:00 pm

        Haha thanks Kristen, it definitely made up for it.

        Reply
    5. Brandi Crawford

      March 07, 2017 at 2:39 pm

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

      Reply
      • Inside the rustic kitchen

        March 08, 2017 at 1:02 pm

        Thank you Brandi 🙂

        Reply
    6. Michelle Frank | Flipped-Out Food

      March 07, 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 08, 2017 at 1:02 pm

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

        Reply
    7. Michelle - Giraffes Can Bake

      March 07, 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!

      Reply
      • Inside the rustic kitchen

        March 08, 2017 at 1:01 pm

        Yup it seemed wonderful in my head too.... thanks so much Michelle!

        Reply

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