Go Back
Creamy Ricotta Dip: A Simple, Crowd-Pleasing Appetizer

Creamy Ricotta Dip

A smooth, fluffy, no-cook ricotta dip flavored with garlic, lemon, olive oil, and fresh herbs. It makes about 2 cups and serves 6–8 as an appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 ounces Whole-milk ricotta, preferably well drained
  • 2 tablespoons Extra-virgin olive oil, plus more for drizzling
  • 1 small clove Small garlic clove, finely grated or minced
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper
  • 2 tablespoons Chopped fresh basil, parsley, chives, or a combination
Optional
  • 1/4 teaspoon Red pepper flakes
Optional Garnish
  • As needed Additional olive oil, chopped herbs, flaky salt, cracked pepper, or honey

Method
 

Step-by-Step
  1. If the ricotta is watery, place it in a fine-mesh strainer for 15–30 minutes to drain. Add the drained ricotta, olive oil, garlic, lemon juice, lemon zest, salt, and black pepper to a food processor or blender.
  2. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture is smooth, light, and creamy. For a more rustic dip, stir the ingredients together by hand instead of blending.
  3. Fold in the chopped herbs and red pepper flakes, if using. Taste and adjust the salt, lemon juice, or olive oil to suit your preference.
  4. Spoon the dip into a serving bowl and drizzle with additional olive oil. Finish with chopped herbs, flaky salt, and cracked pepper, then serve with toasted bread, crostini, crackers, pita, or raw vegetables.

Notes

Whole-milk ricotta gives the creamiest texture, while part-skim ricotta may be less smooth. The dip can be served immediately, but chilling it for 15–30 minutes helps the garlic, lemon, and herbs blend. Bring it close to room temperature before serving for the best flavor and spreadability.