Whipped Ricotta Dip
An easy, three ingredient appetizer that takes less than 5 minutes to make! This whipped ricotta is one of the best side sides to serve anytime of the year.
Servings: 5 servings
Cost: $7
Ingredients
- 2 cups whole milk ricotta
- 4 tbsp cream cheese room temp.
- 1/2 tsp salt more if needed
- 2 tbsp olive oil
Instructions
- Add the ricotta and soft cream cheese to a mixing bowl and using an electric mixer beat until light and smooth.
- Pour the salt in and continue to beat.
- Turn the mixer to low and drizzle the olive oil into the dip.
- Pour into a serving plate and add a drizzle of honey over the top and a little fresh thyme.
Notes
How to Store - Leftover whipped ricotta can be stored in an airtight container in the refrigerator for up to 5 days. However, it’s best eaten the same day it’s made.
If the cream cheese is too cold, you'll need to microwave it for a few seconds.
Too thick - Add more olive oil and beat.
Too runny - Add more ricotta and beat.
Add any garnishes you like.
Nutrition
Calories: 221kcal | Carbohydrates: 3g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 548mg | Potassium: 103mg | Sugar: 0.3g | Vitamin A: 438IU | Calcium: 204mg | Iron: 0.4mg
