whipped ricotta

Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and honey. 

Whipped Ricotta Dip

cup whole milk ricotta

honey

+ 1/2 tablespoons fresh herbs (such

garlic, minced

teaspoon ground black pepper

In a medium bowl, add ricotta, olive oil, honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about a minute. You can also blend everything together in a food processor. Give it a taste and add extra olive oil, honey, or salt and pepper, if needed.

Transfer to a serving bowl, drizzle some olive oil on top, and garnish with fresh herbs. Serve with slices of toasted french baguette, crackers, or vegetables.

This was the perfect way to use up some leftover ricotta. Thanks for sharing!

Whipped ricotta is so darn good! I love it on bread, veggies, crackers, basically anything!

https://www.youtube.com/watch?v=iqiwBaIUzNg

Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and a touch of honey. Serve whipped ricotta as a delicious appetizer with some bread, crackers, or veggies on the side for easy dipping, or as a spread on sandwiches.

FULL RECIPE: https://www.aheadofthyme.com/whipped-ricotta-dip/

PIN for later: https://www.pinterest.ca/pin/31736372364661485/

C O N N E C T 

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#whippedricotta #ricottadip #ricotta

Recipe video above. Meet your new favourite one-pot recipe! I&#39;m sharing this as a guest-worthy dish based on a simple mid-week recipe. It&#39;s quite amazing how just a little dollop of creamy ricotta can transform a regular bowl of pasta into something you&#39;d expect to get at a rustic trattoria! Love how it melts into a flood of creamy goodness on your hot bowl of pasta - thicker than cream, and much lower fat.

Whipped ricotta one pot chicken pasta

chicken

tsp cooking salt/kosher salt

tsp black pepper

grams/

tbsp oil (from the sun dried tomato jar)

onion (, finely diced)

garlic (, finely minced)

tomato paste ((ok if you don't have))

dry white wine (, optional (Note 2))

400 grams/14 oz canned crushed tomato

basil leaves

ricotta ((Paesanella is my preferred brand), full fat)

tbsp milk (, preferably full fat)

(packed) finely grated parmesan (, sub pinch of salt)

Whipped ricotta - Put the ingredients in a bowl. Whisk vigorously for 10 to 15 seconds until it becomes the texture of softly whipped cream. Add milk to loosen, if needed.

Seal chicken - Heat sun dried tomato oil in a large heavy based pot over high heat. Add the chicken. sprinkle with salt and pepper. Cook for 3 minutes until the outside is sealed but the inside is still raw. Remove with slotted spoon into a bowl.

Sauté - In the same pot, add the onion and garlic. Cook for 3 minutes until the onion is translucent. Add the tomato paste and oil drained sun dried tomatoes (reserve any remaining oil for another use). Cook for 1 minute.

Deglaze - Add white wine and let it simmer rapidly for 1 - 2 minutes, stirring regularly, until mostly evaporated.

Cooking liquid - Add pasta and cooked chicken along with any juices accumulated in the bowl. Stir to coat in all the tasty flavours. Add the stock, canned tomato, salt and pepper.

Cook 15 minutes - Give it a good stir, let it come to a boil then lower the heat to medium high so it&#39;s simmering rapidly but not boiling like crazy. Cook for 15 minutes (no lid), stirring every 2 minutes or so at first then more regularly towards the end, so the base doesn&#39;t catch. Lower the heat a touch towards the end, if needed.

How to tell it&#39;s done - Most of the liquid should be absorbed and the pasta should be just cooked (al dente), though still a little soupy (that&#39;s good, it gets absorbed quickly while serving). Stir in the basil.

Serve - Transfer into a serving bowl or divide between bowls. Dollop the whipped ricotta on top then randomly smear (or let everyone do that themselves), it will get all melty. Dig in!

Hi Nagi, just did your Whipped Ricotta Chicken Pasta.  
My dear, it was absolutely amazing…..
We have a saying in our house, “Nagi, you’ve Done It Again”. 
Love your work and Good Luck with this plagiarism thing. 100% behind you.  
X

W stars because I followed the recipe in the shaded box instead of below each photo. There is a step missing in the shaded section - when you sauté the tomato paste and SD strips. Had these leftover with the basil at the end and just had to toss them in. Bit disappointing and below your usual standard Nagi.

This is so damn delicious!
I used cottage cheese, instead of ricotta, and it was excellent. You MUST put fresh basil ion it when you plate up.

Success ! As I asked for advice, I used the Mascarpone, 3 spoons of whipping cream and fine grated parmesan. Then I added some ricotta to raise the saltines, wipped again and voila. Great cream on each plate. Regrettably, I wasn't allowed to incorporate any wine.
Great recipe. And recipes!!

Right choices  to post Nagi.
As a protest to the shenanigans I bought both your books today.  I have a substantial Cookbook library (I am at the stage one in one out) and have years of cooking experience.  Your generous website of recipes and my personal cooking knowledge has meant I have not purchased your books earlier.  Today however I stand with you and your principles.

Well wishes to you and your business.

A fan xxx

This was divine, and so, so simple. The ricotta/parmesan dollops on top just make it! Thanks so much Nagi for yet another winner!

Made this last night after having eyed it off for a few days. And I see what you mean about grainy ricotta having used what I had in the fridge. But some great flavours and enhanced with the whipped ricotta. Added peas and spinach for a little extra vegetable load. It would probably work really well with butter or cannellini beans too

This was a big hit in our house! My 6 year old son ran up to me and said tonight "Mum, this is the best, you always cook the best food!" And my father in law who recently had a knee operation, commented he didn't have much of an appetite at the moment due to the medication he is on. Well, two bowls later he said thanks and rolled off to bed!

Thanks Nagi for helping me to make food my family loves to eat ❤️

This was the first new meal I've made in a good couple of years that my 9yo kids have eaten with no complaining. Absolutely delicious, will be making again. Thank you, Nagi 😊

This dish was a big hit. My husband could not stop eating it. I will make this again. I loved the whipped ricotta.

I honestly would love this just as much without the chicken.

This recipe rocks. I am a hard core sundried tomato lover. Added spinach leaves at the end but also had a random leek in the fridge, cooked with the onion and garlic. 
Perfecto chook + leek. 
The washing up fairies loved the one pot concept too.

This easy recipe for lemon blueberry ricotta pancakes makes the best breakfast ever! They&#39;re creamy and fluffy with a little tang from the lemon and blueberries. Such a nice summer breakfast or brunch!

Extra Fluffy Blueberry Lemon Ricotta Pancakes

eggs (separated)

milk

whole milk ricotta cheese

lemon

vanilla extract

all-purpose flour

baking powder

sugar

salt

Butter (for cooking)

blueberries

heavy cream (optional)

lemon zest

Butter

Maple syrup

Whisk together the egg yolks, milk, ricotta, lemon zest, lemon juice and vanilla extract. Add the flour, baking powder, sugar and salt, then whisk until no lumps remain.

Use an electric hand mixer two whip the egg whites until soft peaks form, then use a rubber spatula to carefully fold the whites into the batter.

Melt butter in a large skillet or griddle, then use a 1/4 cup measuring cup to scoop out the batter to form pancakes. Sprinkle with a few blueberries, and once golden around the edges, give them a flip. Cook until golden on the other side, then remove to a serving plate.

To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.

Serve the pancakes immediately with a dollop of whipped ricotta cream, or with butter and syrup. Sprinkle withe extra blueberries if desired.

Make the Pancakes

These pancakes are gorgeous!! I love this traditional flavor -I can't get enough of it! The video is amazing too ;)

Have a Happy 4th, Coley!   My stepdad loves NJ blueberries and swears they get better as soon as you set foot in the state.  I'll definitely make these for him.  Good luck judging those pies.  Rough gig.

These are my kinda pancakes! Have fun eating those blueberry pies!

https://content.jwplatform.com/videos/JMQygYDv.mp4

Blueberry Lemon Ricotta Pancakes.mp4

You&#x27;ll be hooked after one bite of this light, creamy, whipped ricotta spread on top of warm crusty sourdough bread! Add a drizzle of honey and sprinkle the whipped ricotta toast with a little bit of black pepper for the most delicious flavour combination.

Whipped Ricotta Toast With Honey

milk ricotta cheese (475 grams)

extra virgin olive oil

Honey (to taste)

Black pepper (to taste)

bread (or another type of thick and crusty bread)

Blend ricotta and olive oil in a food processor until smooth, about 1-2 minutes.  Alternatively, you use a handheld mixer.

Slice the sourdough bread into thick pieces and toast or grill.  Spread the whipped ricotta on the toasted bread, drizzle with honey, and sprinkle with black pepper.  Serve immediately.

Super smooth and creamy Whipped Ricotta Dip topped with sweet roasted tomatoes! This dip has a beautiful taste of lemon and herbs and is perfect served with some char-grilled ciabatta bread!

Whipped ricotta dip recipe

ricotta ((500 grams))

tbsp parmesan cheese (freshly grated)

thyme (chopped, plus more for garnish)

cherry tomatoes ((200 grams))

olive oil

salt and pepper (to season)

Preheat the oven to 350°F (180°C).

Cut the tomatoes in half and place in a baking tray. Sprinkle with chopped thyme, salt, pepper and half 1/2 tbsp of olive oil. Roast for 15-20 minutes then remove to set aside and cool.

Put the ricotta, lemon, parmesan and a pinch of psalt and pepper to a food processor, blitz until smooth (a couple of seconds).

Add the ricotta dip to a serving plate or shallow bowl and make a small well in the middle. Add the roasted tomatoes, drizzle with a touch of olive oil, a sprinkle of salt and pepper and a few extra thyme leaves. Serve with crusty bread or crackers.

https://content.jwplatform.com/videos/upB7Z3F0.mp4

This whipped ricotta appetizer with balsamic roasted grapes and honey crostini brings together creamy cheese, jammy roasted fruit, and crisp toasts in one easy, elegant starter. The ricotta gets whipped with cream cheese, honey, and cream until smooth and spreadable, while the grapes roast with rosemary and thyme until soft and tangy. It’s ideal for entertaining, but casual enough for a snack board or dinner starter.

Whipped Ricotta with Balsamic Roasted Grapes and Honey Crostini

(640 g) seedless red grapes

tbsps. (45 g) balsamic glaze

rosemary

thyme

(340 g) full-fat cream cheese (softened)

(480 g) whole milk ricotta

¼ cup (60 ml) heavy whipping cream

tbsps. (105 g) honey (divided)

tsps (15 g) salt (divided)

baguette

preheat

Preheat the oven to 400°F (204°C) and line a large baking sheet with aluminum foil. Spread the grapes out in an even layer, drizzle with balsamic glaze, and scatter the rosemary and thyme sprigs over the top. Roast for 20–25 minutes, until the grapes have burst and wilted. Remove the herbs and set the pan aside.

make

While the grapes roast, make the whipped ricotta. Add the cream cheese, ricotta, heavy cream, 3 tablespoons (63g) of honey, and 2 teaspoons (10g) of salt to a large food processor. Blend on high for 1–2 minutes, until the mixture is completely smooth and fluffy.

slice

Slice the baguette into ½-inch (1.25 cm) pieces on the diagonal and arrange them on a baking sheet. Drizzle with the remaining 2 tablespoons (42g) of honey and sprinkle with the last teaspoon (5g) of salt. Bake at 400°F (204°C) for about 10 minutes, until golden and crisp.

assemble

To assemble, spread the whipped ricotta into a shallow serving dish. Spoon the roasted grapes and any juices over the center. Serve with the honey crostini on the side.

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The most viewed whipped ricotta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine