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.
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.
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!
How to Bake Crostini
How to bake crostini so that they’re crisp, crunchy and ready for enjoying. Layered with your favorite toppings, scooped into a tasty dip or on their own, these baked crostini are perfect for snacking.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Whole-milk ricotta
- Fresh lemon zest, divided (zest from a large lemon)
- Fresh lemon juice (juice from half a large lemon)
- Kosher salt
- Olive oil, for drizzling
- toasted baguette slices
- fresh raw vegetables, for serving
Supplies:
- Stand mixer with wire whisk attachment
- Serving bowl
- Serving platter or food 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 or your favorite crackers and fresh vegetables for dipping.
Storage
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!
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. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I love seeing how inspired and creative y’all get with the recipes I share.
xoxo,
Whipped Ricotta Board
- 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
- 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
- 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.
- 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.
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!
Do you need to drain the ricotta first before whipping?
Hi Marcia! No need to drain the ricotta first. Enjoy!
Have you tried it with part skim ricotta? Is there much of a difference in taste?
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!
Can you use an electric hand mixer rather than one that has a whisk attachment?
Hi Cynthia! Yes, as long as you use the whisk attachments with the hand mixer. Enjoy!
Hi! Looks delicious! How far ahead of a party can you make this, and still maintain the light whipped texture?
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!
Agree completely ! Thank you !
Instead of olive oil, can honey be an alternative? If so, would you warm the honey first?
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!