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

The Whipped Ricotta Recipe You’ve Been Missing

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!

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 whole milk ricotta cheese whipped for a few minutes then seasoned and topped with lemon, salt and olive oil. I’ve had it with a bit of cracked pepper, too. So good. I like to serve it alongside a charcuterie board for an appetizer experience that’s *chef’s kiss* perfection.

This ricotta spread is seriously delicious and an easy appetizer that you’ll want to dip into again and again.

Whipped Ricotta Board

So get ready to impress with this whipped ricotta board experience. There’s truly no substitute. It’s simple, swoon-worthy and oh-so scrumptious! One taste and you’ll be hooked!

Whipped Ricotta Board

How to Make a Whipped Ricotta Board

Using a stand mixer fitted with the wire whisk, or a hand mixer with whisk attachment, 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 salt (I use Kosher salt, but sea salt works great, too) to the whipped ricotta and whip again for another minute. Transfer to a bowl for serving.

Place the whipped ricotta on a serving platter and finish with a generous drizzle of olive oil, sprinkle of salt and the remaining lemon zest. Serve the ricotta dip with toasted baguette slices (see my crostini how-to here) or your favorite crackers and fresh vegetables for dipping.

Store leftovers in an airtight container in the refrigerator. If and when there’s leftovers, I like to make a little whipped ricotta toast for breakfast with a little drizzle of honey and maybe some fresh peaches. Delicious!

Whipped Ricotta Board

If you do make this Whipped Ricotta Board, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share.

xoxo,

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Whipped Ricotta Board

  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Category: Appetizer

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

Scale
  • 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

      1. 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!

    1. 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!

    1. 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!

  1. 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!

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