This whipped ricotta recipe is one your whole family is bound to love. Once we made it for the first time, we became obsessed!
From the light and fluffy texture of the ricotta to the salty sweet pistachio and honey topping, this recipe is to-die-for. It is great as a side dish to accompany your dinner, and is also a crowd pleasing appetizer at parties.
The beauty of this recipe is that you can make it ahead of time. When you are ready to serve, just grab a plate and your toppings and voila! You have an indulgent dip ready to go.
What is ricotta?
If you’ve had ricotta before, you may find yourself wondering what exactly it is. Does ricotta fall into the cheese category? Or is ricotta a type of clotted cream?
Interestingly enough, ricotta is a byproduct of the cheesemaking process. Ricotta is, in fact, not made directly from milk, despite how creamy it is! Although it is possible to make something similar to ricotta at home if you use whole milk.
When you make cheese, the proteins and fat in milk are separated and reconfigured. This process is actually fairly scientific and different for each type of cheese. But, regardless of what kind of cheese you make there is a byproduct called Whey.
Whey is one of two types of protein found in milk. And whey is the primary ingredient in ricotta. It is a thin liquid that, when combined with an acid (think lemon juice), curdles and creates that traditional creamy ricotta texture.
What is the best way to serve whipped ricotta?
Personally, we love to serve our whipped ricotta spread across the bottom of a large plate with toasted pita for dipping. This is fairly classic, and we have found that something with a neutral flavor like pita works great to let the flavors of this dish shine.
In addition to pita, french bread also balances out the creamy texture of this whipped ricotta. If you’re in a time crunch, popping open a bag of Stacy’s Pita Chips also works well alongside this dip.
If you’re in the market for something a little less carb-heavy, veggies also go well with this. Endives are light yet crunchy and hold their shape well. This dip would pair great with a classic crudité in place of ranch dressing.
Lastly, if you are serving this as an appetizer, and want to avoid dipping, you can make pre-assembled bite sized hors d’oeuvres. Simply load up the whipped ricotta into a piping bag (or a ziploc bag), and pipe it onto crackers or pita. Drizzle honey and sprinkle on the pistachio pieces. And just like that, you will have a decadent spread of finger foods!
How to make whipped ricotta
- Add the ricotta, cream cheese, heavy cream, lemon zest, lemon juice, and cinnamon to a food processor.
- Combine in the food processor until the texture is smooth and creamy.
- Scoop out directly onto a plate, or store until you are ready to serve.
- Once ready to serve, spread the ricotta on a plate and top with toasted pistachios and a drizzle of honey.
Optional: if you like a little bit of heat, try using Mike’s Hot Honey (or any brand of hot honey) as a topping
How to roast pistachios
- Preheat oven to 350 degrees F.
- On a sheet pan, spread raw shelled pistachios in a single layer.
- Drizzle with just a little bit of olive oil and sprinkle with sea salt.
- Bake for 8-10 minutes or until nice and fragrant.
More easy dessert recipes to try
Ricotta is one of our favorites, if you love this whipped ricotta, then you need to try this Cannoli French Toast Bake.
This Creme Brûlée recipe is only 5 ingredients! A touch of espresso gives it amazing coffee notes.
Whipped Ricotta Dip with Honey
- 16 oz whole milk ricotta cheese
- 1/4 cup heavy whipping cream
- 2 oz cream cheese
- 1/8 tsp cinnamon
- 1/4 tsp kosher salt
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/2 cup salted roasted pistachios
- 2 tbsp honey (option to use hot honey)
- Add the ricotta, cream cheese, heavy cream, lemon zest, lemon juice, salt and cinnamon to a food processor.
- Combine in the food processor until the texture is smooth and creamy. Scoop out directly onto a plate, or store until you are ready to serve.
- Spread the ricotta on a plate and top with toasted pistachios and a drizzle of honey. Optional: if you like a little bit of heat, try using Mike’s hot honey.
How long to can you keep whipped ricotta in the fridge?
Place whipped ricotta in an air tight container for 1-2 days.
Can you make whipped ricotta in a blender?
Yes, you can use a blender, hand mixer, stand mixer, or food processor.
Can you freeze whipped ricotta?
It is a possibility to freeze whipped ricotta, however, note that the texture and taste may change. For this reason we do not recommend freezing.
More dip recipes to try
Whipped Feta with Roasted Tomatoes and Chickpeas