Whipped Ricotta Dip

Created on December 19th, 2025 at 08:05 am

Creamy, lemony, and perfect for dipping

There is something so comforting about a dip that feels like it belongs on a big family table, even when you are just making a snack for yourself. This whipped ricotta is creamy and cloud like, bright with lemon, and full of herby Italian flavor that makes every bite feel a little special.

It is the kind of snack that turns into a moment. You set out a plate of crunchy pita crisps and crisp vegetables, drizzle a little olive oil on top, and suddenly it feels like an easy little antipasto hour at home, cozy, fresh, and just the right kind of satisfying.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 snack servings

Kitchen Utensils

This one is simple and unfussy. A quick whip, a quick bake, and you are ready to snack.

• Food processor or hand mixer
• Mixing bowl
• Rubber spatula
• Microplane or fine grater (for garlic and lemon zest)
• Baking sheet
• Parchment paper
• Chef knife and cutting board

The Story Behind the Dish

Ricotta always felt like one of those quiet staples in an American Italian kitchen. It was there for lasagna, for stuffed shells, for little sweet treats, and sometimes, if you were lucky, someone would whip it up with a drizzle of olive oil and herbs and call it a snack. It felt fancy in that simple, homey way, like you were getting a taste of something that belonged at a bigger gathering.

This dip is my everyday version of that feeling. It is light, creamy, and fresh, and it makes plain vegetables feel like something you actually want to reach for. Add warm, crunchy pita crisps and it becomes the kind of healthy munchies plate that disappears fast, whether it is a family afternoon or a last minute friend stop.

Ingredients

For the Whipped Ricotta Dip

• 1 1/2 cups whole milk ricotta
• 2 tablespoons plain Greek yogurt (or sour cream)
• 1 tablespoon olive oil, plus more for topping
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, finely grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh basil or parsley (or a mix)
• 2 tablespoons grated Parmesan (optional, for extra savory)

For the Whole Grain Pita Crisps

• 3 whole grain pita rounds
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Pinch of salt

For Serving

• Cucumber rounds or sticks
• Bell pepper strips
• Cherry tomatoes
• Carrot sticks
• Optional: olives, pepperoncini, or roasted red peppers

Instructions

This is the kind of snack that feels like a little ritual. Whip the ricotta until it turns silky, bake the pita until it is crisp, and then set it all out like you are welcoming people to the table.

1. Heat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Make the pita crisps. Cut pitas into triangles. Toss with olive oil, garlic powder, oregano, and a pinch of salt. Spread in a single layer and bake 8 to 10 minutes, flipping once, until crisp and lightly golden. Cool.
3. Whip the ricotta. In a food processor (or using a hand mixer), blend ricotta, Greek yogurt, olive oil, lemon juice, lemon zest, grated garlic, Italian seasoning, salt, and pepper until smooth and fluffy, about 45 to 60 seconds.
4. Stir in herbs. Add chopped fresh herbs and optional Parmesan. Pulse briefly or fold in by hand. Taste and adjust salt and lemon.
5. Serve. Spoon dip into a shallow bowl. Drizzle with a little olive oil and add extra herbs, pepper, or lemon zest. Serve with pita crisps and fresh veggies.

Tips and Substitutions

• Want it extra fluffy: use whole milk ricotta and whip a full minute.
• No food processor: a hand mixer works great, or whisk hard by hand for a slightly chunkier dip.
• Make it spicy: add a pinch of crushed red pepper flakes or a small spoon of Calabrian chili paste.
• Lower sodium: skip Parmesan and use more fresh herbs and lemon zest for flavor.
• Gluten free: serve with gluten free crackers or extra veggies.

Storage and Make Ahead

• Store dip: keep in an airtight container in the fridge for up to 4 days.
• Make ahead: the dip tastes even better after 2 to 3 hours chilled.
• Pita crisps: store at room temperature in a sealed container for up to 3 days. Re crisp in the oven for 2 to 3 minutes if needed.
• Do not freeze: ricotta can get grainy after thawing.

FAQ

Can I use part skim ricotta?
Yes. It will still work, but whole milk ricotta tastes richer and whips fluffier.

Why is my dip grainy?
Some ricotta brands are drier. Add 1 to 2 more tablespoons yogurt and whip longer.

What else can I serve with it?
Warm naan wedges, toasted baguette slices, or a simple antipasto plate with olives and roasted peppers.

Can I make it dairy free?
You can use a dairy free ricotta style alternative and dairy free yogurt, but the flavor and texture will vary by brand.

A Warm Closing

If you need a snack that feels fresh, cozy, and a little bit special, this whipped ricotta dip is it. Set it out with crunchy pita and colorful veggies and let it turn an ordinary day into a tiny Italian style moment at home. If you make it, save it and share it with someone who loves a good dip moment.