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–+ servings

Whipped Ricotta Dip with Crostini and Olive Oil

This whipped ricotta dip is ultra creamy and cloud-like, finished with a drizzle of olive oil, honey, herbs, and a pinch of red pepper flakes. Serve it with crisp homemade crostini for an easy, impressive appetizer in about 20 minutes.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 6 serving

Equipment

  • Food processor or hand mixer
  • rubber spatula
  • Mixing bowl (if using hand mixer)
  • Baking sheet
  • Serrated knife
  • Pastry brush (optional)
  • Serving bowl or plate
  • Small spoon (for drizzling)

Ingredients

  • 1 1/2 cups whole milk ricotta cheese for the fluffiest texture
  • 2 tablespoons extra-virgin olive oil for whipping into ricotta
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil for topping/drizzling
  • 1 tablespoon honey optional but recommended
  • 1/4 teaspoon red pepper flakes or crushed red pepper flakes
  • flaky sea salt to taste, for finishing
  • 2 tablespoons fresh herbs thyme, parsley, basil, chives, or mint; chopped
  • 1 baguette sliced into 1/2-inch rounds (about 20 slices)
  • 2 tablespoons olive oil for brushing crostini
  • sea salt pinch, for crostini

Instructions

  • Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet.
  • Brush both sides of the baguette slices with olive oil and sprinkle lightly with sea salt.
  • Bake 8–10 minutes, flipping halfway through, until golden and crisp. Let cool slightly.
  • Make the dip: add ricotta, kosher salt, lemon juice, lemon zest, and garlic powder to a food processor (or a bowl if using a hand mixer).
  • With the processor running (or while mixing), slowly drizzle in 2 tablespoons olive oil. Whip 1–2 minutes, scraping down the sides as needed, until smooth, airy, and fluffy.
  • Spoon whipped ricotta into a shallow serving bowl and use the back of a spoon to make swirls.
  • Top with a drizzle of olive oil, honey, red pepper flakes, fresh herbs, and a pinch of flaky sea salt. Serve immediately with crostini.

Notes

Whole milk ricotta gives the best texture. If your ricotta is watery, drain it in a fine-mesh sieve for 10–15 minutes before whipping. Flavor ideas: add roasted tomatoes, olives, sun-dried tomatoes, or a sprinkle of za’atar. Leftovers keep covered in the fridge up to 3 days; stir gently before serving if oil separates.

Nutrition

Calories: 190kcal | Protein: 7g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 260mg