Super smooth and creamy Whipped Ricotta Dip topped with sweet roasted tomatoes. Bright lemon and fresh herbs lift the flavour, making this dip ideal with char-grilled ciabatta or crostini.
If you haven’t tried whipped ricotta, add it to your list — it’s irresistible. A few seconds in a food processor transforms ricotta into an ultra-smooth, creamy dip that’s ready in minutes.
I like to top it with roasted cherry tomatoes to balance the creaminess with sweetness and acidity. It’s a lovely choice for a summer lunch, an Italian aperitivo, or a light starter alongside an Aperol spritz.
Ingredients – what you need
This recipe uses six simple ingredients: full-fat ricotta, cherry tomatoes, lemon, fresh thyme, parmesan, and olive oil.
How to make this recipe – step by step
Preheat the oven to 350°F (180°C). Cut the cherry tomatoes in half, toss them with chopped thyme, olive oil, salt and pepper, and roast for 15–20 minutes until they soften. Remove and let them cool slightly.
Place ricotta, grated parmesan, lemon zest, salt and pepper in a food processor and blitz for just a few seconds until the mixture is very smooth and creamy.
Spoon the whipped ricotta into a shallow bowl and make a small well in the centre. Pile the roasted tomatoes in the well, drizzle with a little olive oil, scatter extra thyme leaves and finish with a pinch of salt and pepper. Serve with slices of toasted or char-grilled ciabatta, crackers or crudités.
Top tips and recipe FAQs
- Whipping: Ricotta whips to a silky texture in only a few seconds in a food processor — don’t over-process.
- Variations: This dip is versatile: try different herbs (basil, oregano) or a drizzle of chilli oil for heat.
Store the dip and roasted tomatoes in the fridge for 2–3 days, covered with cling film.
Freezing is not recommended; dairy textures often change after thawing and can become grainy.
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 make this Whipped Ricotta Dip or any recipe from the blog, let me know how it turned out in the comments — I love hearing from readers!
Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video to help you get it right first time.
Whipped ricotta dip recipe
By Emily
Ingredients
- 2 cup ricotta (500g)
- 2 tbsp parmesan, 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).
- Halve the tomatoes and place them in a baking tray. Toss with chopped thyme, salt, pepper and about 1/2 tbsp olive oil. Roast for 15–20 minutes, then set aside to cool.
- Combine ricotta, lemon zest, parmesan and a pinch of salt and pepper in a food processor. Blitz for a couple of seconds until smooth and creamy.
- Transfer the whipped ricotta to a shallow bowl and make a small well in the centre. Add roasted tomatoes, drizzle with a little olive oil, season with salt and pepper and scatter extra thyme. Serve with crusty bread or crackers.
Notes
- Whipping – A few seconds in the processor is enough to achieve a silky texture.
- Variations – Try other herbs or a pinch of chilli flakes for a different twist.
- Storing – Keeps 2–3 days in the fridge. Do not freeze.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- Vegetable sizes are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 3 g |
Protein: 7 g |
Fat: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?
Leave a comment below!
This post was first published on March 6th 2017 and has since been updated.