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Home » Recipes » Whipped Ricotta Board

Published on April 3, 2018 | Updated on April 29, 2020 by The BakerMama

Whipped Ricotta Board

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Creamy whipped ricotta served with fresh veggies and toasted bread for dipping makes this Whipped Ricotta Board one of our favorite appetizers for a dinner party or date night in.

Whipped Ricotta Board

If you’ve never had whipped ricotta, you’re so missing out on the magic. By simply beating ricotta, you transform it from a slightly firm, granular texture to light, airy and super creamy. It’s simply amazing!

Whipped Ricotta Board

This is one of our go-to appetizers for a dinner party because it’s so easy to make and everyone goes crazy over it. People just can’t believe that all it is is fresh ricotta whipped for a few minutes then seasoned and topped with lemon, salt and olive oil.

It’s seriously one of those appetizers that you just can’t stop dipping into.

Whipped Ricotta Board

So get ready to impress with this whipped ricotta board experience. It’s simple, swoon-worthy and oh so scrumptious!

Whipped Ricotta Board

xoxo,

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Whipped Ricotta Board

★★★★★ 5 from 1 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Category: Appetizer
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Description

Creamy whipped ricotta served with fresh veggies and toasted bread for dipping makes this Whipped Ricotta Board one of our favorite appetizers for a dinner party or date night in.


Ingredients

  • 1 (16 ounce) container whole-milk ricotta
  • 1 tablespoon fresh lemon zest, divided (zest from a large lemon)
  • 1 tablespoon fresh lemon juice (juice from half a large lemon)
  • 1/2 teaspoon kosher salt
  • olive oil, for drizzling
  • toasted baguette slices, for serving
  • fresh raw vegetables, for serving

Instructions

  1. Using a stand mixer fitted with the wire whisk, whip the ricotta on high speed for 1-2 minutes or until light and airy. Add 1 tablespoon lemon juice, 3/4 tablespoon lemon zest and 1/2 teaspoon kosher salt to the whipped ricotta and whip again for another minute.
  2. Transfer whipped ricotta to a serving platter and finish with a generous drizzle of olive oil, sprinkle of salt and the remaining lemon zest. Serve with toasted baguette slices and fresh vegetables for dipping.

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Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 12

  1. 2pots2cook says

    April 21, 2018 at 11:16 am

    Agree completely ! Thank you !

    Reply
    • Dawn says

      November 29, 2019 at 7:37 am

      Instead of olive oil, can honey be an alternative? If so, would you warm the honey first?

      Reply
      • Maegan says

        January 3, 2020 at 7:50 am

        Hi Dawn! Honey would be fabulous with this whipped ricotta. I wouldn’t warm it first, I would just drizzle it all over it. Can’t wait to try it now!

  2. Kate says

    October 26, 2018 at 12:18 pm

    Hi! Looks delicious! How far ahead of a party can you make this, and still maintain the light whipped texture?

    Reply
    • Maegan says

      November 1, 2018 at 12:00 pm

      Hi Kate! It will keep in the refrigerator for several days, although it may separate slightly. To bring the desired texture back, you can drain off any liquid and give it a good stir with a whisk. Enjoy!

      Reply
  3. Cynthia says

    December 9, 2019 at 5:53 pm

    Can you use an electric hand mixer rather than one that has a whisk attachment?

    Reply
    • Maegan says

      January 3, 2020 at 7:27 am

      Hi Cynthia! Yes, as long as you use the whisk attachments with the hand mixer. Enjoy!

      Reply
  4. Rebecca says

    January 29, 2020 at 4:31 pm

    Have you tried it with part skim ricotta? Is there much of a difference in taste?

    Reply
    • Maegan says

      February 12, 2020 at 11:20 pm

      Hi Rebecca! Yes, I accidentally bought part skim ricotta one time and made this whipped ricotta with it. It’s certainly not as thick and doesn’t whip as well, but it still tastes great. Enjoy!

      Reply
  5. Marcia says

    April 27, 2020 at 1:02 pm

    Do you need to drain the ricotta first before whipping?

    Reply
    • The BakerMama says

      April 27, 2020 at 3:27 pm

      Hi Marcia! No need to drain the ricotta first. Enjoy!

      Reply
  6. Lolita Castro says

    May 11, 2020 at 10:22 am

    I made this last night for a cheese platter I made for our Mother’s Day dinner, and it was amazing! I think I ate more of this ricotta cheese than I did my actual dinner. It was super quick and easy, too!! It was FANTASTIC on a sesame and poppy seed cracker with fig spread, and a piece of salami. Omg I wouldn’t stfu about how bomb It was every time I had a bite lol Ughhh I’m drooling!

    ★★★★★

    Reply

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