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+ servings
a bowl of whipped ricotta cheese, with lemon zest
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5 from 1 vote

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.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish
Cuisine: American, International
Keyword: ricotta cheese appetizer, Whipped Ricotta
Servings: 8 servings
Calories: 134kcal


  • 2 cups whole-milk ricotta
  • ¼ 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: 134kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 75mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 375IU | Calcium: 139mg | Iron: 0.2mg