Creamy Whipped Ricotta – infused with fresh rosemary and topped with Castelvetrano olives, roasted red peppers, and extra virgin olive oil. Perfect for dipping crackers, crostini, or any of your favorite dippers!
When it comes to holiday appetizers, we’re all looking for the perfect recipe. The one that feels special enough for the occasion… but is easy enough we can make it last minute. Because if you’re anything like me, the holidays are crazy busy! And last thing anyone has time for is over-complicated recipes.
Which is exactly what I LOVE so much about this Whipped Ricotta Dip. It’s easy to make, with just a handful of ingredients, and ready in no time at all. But it’s so impressiv
what you’ll need for this recipe
Ricotta – Ricotta is the main ingredient in this dip and the perfect base for all the other flavors. I love using ricotta in dips because of its mild, slightly nutty flavor that becomes light and silky smooth when whipped. I used 16 ounces whole milk ricotta.
Rosemary – Fresh rosemary is another key ingredient that gives this dip a deliciously earthy flavor and pairs well with the other ingredients in the recipe. Fresh rosemary can be found in the produce section at your local grocery store.
Salt – Kosher salt brings out all the other flavors in this dip. Add 1 teaspoon or more, to taste.
Olives – I added Castelvetrano olives, which are known for their bright, vibrant green color and mild, buttery, slightly sweet flavor. For a more traditional olive flavor, opt for Manzanilla or any of your favorites.
Roasted red peppers – Roasted red peppers add delicious flavor and vibrant color to this dip.
Olive oil – A generous drizzle of extra virgin olive oil adds extra delicious flavor and brings all the flavors together. (For the best flavor, use EVOO, not light olive oil!)
how to make whipped ricotta
Combine the ricotta, salt & rosemary. In a medium mixing bowl, combine the ricotta, salt & minced rosemary. Mix with a hand mixer on medium-high speed until smooth and creamy, 1-2 minutes. Transfer to a serving bowl.
Add the toppings. Add olive oil, halved olives, chopped red peppers, rosemary, and fresh pepper to taste. *Pro tip: Use a spoon to create a “channel” or path for the olive oil.
Recipe Variations
- Use any of your favorite fresh herbs in place of rosemary
- Add additional seasonings, such as garlic powder or onion powder, to the ricotta
- Use any of your favorite green olives
- Substitute diced tomatoes or sun dried tomatoes for the roasted red peppers
- Add crushed red pepper flakes for a hint of heat
- Add a drizzle of pesto for an extra pop of flavor
storage tips
Dip should be stored, covered, in the refrigerator for up to 5 days. Serve cold or at room temperature.
favorite dippers for ricotta dip
- Veggies
- Pita chips
- Pretzels
- Crackers
- Crostini
- Salami
More Recipes Using Ricotta
Looking for more delicious ways to use ricotta? These are some favorites!
Equipment
Ingredients
- 16 ounces whole milk ricotta
- 1 Tablespoon fresh rosemary minced
- 1 teaspoon kosher salt
- 1/4 cup Castelvetrano olives halved
- 1/4 cup roasted red peppers chopped
- 1/2 Tablespoon fresh rosemary
- 1 Tablespoon olive oil extra virgin
Instructions
- In a medium mixing bowl, combine ricotta, minced rosemary and salt.
- Using a hand mixer, mix on medium-high speed until smooth and creamy, about 1 minute.
- Transfer to a serving bowl, then top with olive oil, olives, roasted red peppers, fresh rosemary, and fresh cracked pepper to taste.
Notes
Recipe Variations
- Use any of your favorite fresh herbs in place of rosemary
- Add additional seasonings, such as garlic powder or onion powder, to the ricotta
- Use any of your favorite green olives
- Substitute diced tomatoes or sun dried tomatoes for the roasted red peppers
- Add crushed red pepper flakes for a hint of heat
- Add a drizzle of pesto for an extra pop of flavor