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creamy whipped ricotta dip topped with lemon zest, herbs, olive oil, served with crackers and fresh vegetables

Whipped Ricotta and Herb Dip with Veggies and Whole Grain Pita Crisps

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
Light, creamy whipped ricotta blended with lemon, garlic, and herbs, served with crunchy whole grain pita crisps and crisp veggies. An easy American Italian snack plate that feels cozy and fresh.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American-Italian
Servings 6 snack servings
Calories 230 kcal

Equipment

  • Food Processor or Hand Mixer
  • Mixing Bowl
  • Rubber Spatula
  • Microplane or Fine Grater
  • Baking Sheet
  • Parchment Paper
  • Cutting Board
  • Knife

Ingredients
  

For the Whipped Ricotta Dip

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

For the Whole Grain Pita Crisps

  • 3 whole grain pita rounds cut into triangles
  • 1 1/2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 pinch salt

For Serving

  • cucumber rounds or sticks
  • bell pepper strips
  • cherry tomatoes
  • carrot sticks
  • olives, pepperoncini, or roasted red peppers optional

Instructions
 

  • Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  • Cut pitas into triangles. Toss with olive oil, garlic powder, oregano, and a pinch of salt. Bake 8 to 10 minutes, flipping once, until crisp and lightly golden. Cool.
  • In a food processor (or with a hand mixer), whip 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.
  • Add chopped herbs and optional Parmesan. Pulse briefly or fold in by hand. Taste and adjust salt and lemon.
  • Spoon dip into a shallow bowl. Drizzle with olive oil and top with extra herbs, pepper, or lemon zest. Serve with pita crisps and veggies.

Notes

Make ahead: Dip can be made up to 4 days ahead and tastes even better after chilling a few hours.
Pita crisps: Store airtight at room temperature up to 3 days. Re crisp in the oven for 2 to 3 minutes if needed.
Keyword Easy Appetizer, Healthy Munchies, Healthy Snack Plate, Herb Dip, Whipped Ricotta Dip, Whole Grain Pita Chips