Whipped Ricotta

Whipped Ricotta is a creamy, airy spread made in minutes with ricotta, olive oil, and seasonings. Perfect with bread, crackers, or as a base for sweet and savory toppings.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Indian

Keyword: Whipped Ricotta

Servings:

Calories: 2kcal

Ingredients

Base

250 g whole milk ricotta
30 ml extra-virgin olive oil
3 g salt
1 g freshly ground black pepper

Optional Add-ins

3 g grated garlic clove or 1 small garlic clove
1 g red chili flakes or Kashmiri chili powder
1 g roasted cumin powder
10 ml lemon juice
Fresh herbs parsley, cilantro, or mint, chopped

To Serve

Drizzle of olive oil
Sprinkle of chili flakes cumin, or chopped herbs
Warm flatbreads naan, or toasted sourdough

US Customary - Metric

Instructions

Add ricotta, olive oil, salt, and pepper to a food processor or blender.
Blend for 2–3 minutes until smooth and fluffy.
Taste and adjust seasoning. Add lemon juice, garlic, or spices if using. Blend again briefly.
Transfer to a serving bowl. Swirl the top with a spoon, drizzle with olive oil, and finish with chili flakes or herbs.
Serve immediately with bread or cover and chill until ready to use.

Notes

Ingredient Swaps:

Substitute olive oil with truffle oil for a gourmet twist.
Use dairy-free ricotta for a vegan version.

Technique Tips:

Whip longer for a lighter, fluffier texture.
Use fresh ricotta for best results — it’s creamier and less grainy.

Make-Ahead & Storage:

Can be made 1 day ahead; store covered in the fridge.
Re-whip briefly before serving for best texture.

Serving Ideas:

Sweet: drizzle with honey and top with figs.
Savory: add roasted garlic and fresh herbs.
Party: serve as part of a mezze or cheese board.

Twist Ideas:

Blend in sun-dried tomatoes for color and flavor.
Add fresh basil or dill for a herby version.

Nutrition