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a bowl of whipped ricotta cheese, with lemon zest

Whipped Ricotta

When it comes to whipped ricotta, make a lot because once you latch onto this, the little black dress of cheese, you'll soon see how hard it is to actually share.
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Course: Appetizer, Side Dish
Cuisine: American, International
Keyword: appetizer, dairy, dip, easy appetizer recipe, easy recipe, elegant party food, ricotta, ricotta cheese, spread, Whipped Ricotta
Servings: 1 bowl
Calories: 1068kcal

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  • 2 cups whole-milk ricotta
  • 1/4 cup cream cheese softened
  • 2 tablespoons whole milk

optional embellishments

  • olive oil
  • fresh lemon zest
  • smoked salt
  • freshly cracked black pepper


  • Place the ricotta and the cream cheese in a food processor with metal blade or a blender and drizzle with the olive oil and 2 teaspoons of the milk (or cream).
  • Season with salt and pepper.
  • Pulse for one minute.
  • Add the lemon juice and the lemon zest.
  • Pulse for one minute more or until silky smooth.
  • The ricotta should be thick but easily spreadable.
  • Scrape down the sides of the container once or twice with a rubber spatula. If you think it’s too thick, stir in another teaspoon of milk.
  • Spoon the luscious whipped layers into a pretty bowl for serving, (a 'rustic' melamine bowl pictured below for poolside entertaining without fear of breakage), and use right away or store in the refrigerator.


-If refrigerating first, bring to room temperature before serving and garnish with a pinch of smoked salt flakes and a drizzle of olive oil.


Calories: 1068kcal | Carbohydrates: 19g | Protein: 60g | Fat: 84g | Saturated Fat: 52g | Cholesterol: 316mg | Sodium: 608mg | Potassium: 635mg | Sugar: 5g | Vitamin A: 3000IU | Calcium: 1108mg | Iron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.