Have you ever opened a container of ricotta and wondered what else you could do with it besides making lasagna? Whipping it for a few minutes changes it completely. It becomes smooth, creamy, and easy to scoop up with warm pita bread.
I like to make this whipped ricotta dip when we have friends over because I can prepare it ahead of time and add the toppings just before serving. The dried cranberries add a little sweetness, while the herbs, olive oil, and red pepper flakes keep it savory.
It takes about 10 minutes to prepare, but it looks like you spent much longer on it. I usually serve it with pita bread, although crackers and sliced vegetables work just as well.
Whipped Ricotta Dip with Cranberries and Herbs
Prep Time: 10 minutes
Servings: 6
Ingredients
- 15 oz whole-milk ricotta cheese
- 2 tbsp heavy cream or milk
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- ½ tsp salt
- 2 tbsp olive oil
- ¼ cup dried cranberries, roughly chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- ½ tsp red pepper flakes, or less to taste
- Pita bread, for serving
Instructions
- Add the ricotta, heavy cream, lemon juice, garlic, and salt to a food processor.
- Blend for 1–2 minutes, stopping once or twice to scrape down the sides. Continue blending until the ricotta is smooth and creamy.
- Spoon the whipped ricotta into a shallow serving bowl. Use the back of a spoon to make a few swirls across the surface.
- Drizzle the olive oil over the ricotta.
- Sprinkle the chopped cranberries, parsley, chives, and red pepper flakes over the top.
- Serve immediately with warm pita bread, pita chips, crackers, or sliced vegetables.
Tips
- Drain the ricotta first if there is a lot of liquid in the container.
- Whole-milk ricotta gives the dip a creamier texture than part-skim ricotta.
- For a slightly sweeter version, drizzle a little honey over the top.
- The dip can be prepared one day ahead. Cover and refrigerate it, then add the toppings shortly before serving.