This simple recipe for ricotta dip is so versatile. The cheese itself is rich, creamy, and flavorful, and the easy act of whipping it for a few minutes instantly lightens it. That said, don’t be misled by this recipe’s simplicity. The taste is incredible — lightly salted with a punch of umami from the parmesan and freshness from the basil. A touch of sweetness comes through from the honey too.

  • So quick and easy to make — ready in 5 minutes.
  • Perfect addition to a larger appetiser spread.
  • Pair it with crispy, toasted bread for dipping.
  • Or, add it to my favourite bruschetta recipe.
  • Made with easy-to-find ingredients that you may already have at home.

Not only do I love hosting loved ones, but I also enjoy coming up with a menu. To start things off? Drinks and an appetiser, of course. I came up with the idea for this creamy whipped ricotta dip one day when I was deciding what to serve at an upcoming party. It was a smash hit, and so I started including it on my bruschetta too. So tasty.

A bowl of ricotta dip surrounded by toasted bread.

Ingredients you’ll need

Ingredients for ricotta dip.

Detailed quantities and instructions in the recipe card below.

  • Ricotta Cheese: I like whole milk ricotta — it has the best texture and flavour for whipped ricotta. You could use a low-fat option if you’d like, but bear in mind that it will change the consistency being much looser.
  • Parmesan Cheese: You need a bit of tang to cut through the creamy ricotta. I rely on Parmesan for this plus the great boost of umami it adds, and recommend that you grate it yourself from a block of parmesan.
  • Basil: The addition of fresh basil adds a pop of colour and flavour.
  • Honey: You only need a couple of teaspoons for the perfect balance of sweetness.
  • Olive Oil: I have a preference for extra virgin olive oil as I find it has the best flavour but use a light flavoured one if you don’t like the bold flavour of olive oil.
  • Salt: Just a pinch of salt (or more if desired) to taste.

You can try other fresh herbs here change up the flavour too. Dill, mint and oregano are all lovely or lighten the herbal notes by using parsley instead. A little lemon juice and lemon zest is great for some tang too.

How to make whipped ricotta (step-by-step)

Showing how to make ricotta dip in a food processor.

Detailed quantities and instructions in the recipe card below.

  1. Blend: Add the ricotta, parmesan, honey, and salt to a food processor and blitz to combine (photo 1).
  2. Incorporate the basil: Add the olive oil and fresh basil to the food processor (photo 2) and process again until the basil is finely chopped.
  3. Salt to taste: Taste your ricotta dip and add your desired amount of salt.
  4. Now just transfer it to a bowl and enjoy!
Top down view of ricotta dip in a bowl.

What to serve with whipped ricotta

When deciding what to serve with whipped ricotta, the sky is the limit. Try it with toasted baguette slices as seen in the images, or with some fresh vegetables like carrots, cucumbers, or tomatoes. Don’t stop there:

I also absolutely adore it on my slow roasted tomato bruschetta, as shown below.

A whole slow roasted tomato bruschetta ready to serve.


  • Sun-dried tomato and basil: Tangy sun-dried tomatoes pair perfectly with extra basil and creamy ricotta.
  • Roasted red pepper and feta: Bold, flavourful, and really tasty with pita chips or vegetable crudites.
  • Honey and walnut: A sweeter version to be served with fruit, crackers, or even bread.

Tips and tricks

  • Use high-quality ingredients: You don’t need much to make this ricotta dip, so it’s best to use the highest quality ricotta, parmesan, basil, and olive oil you can find.
  • Remember to allow the ricotta to come to room temperature before using: This helps to achieve a smoother and creamier consistency when blended in the food processor.
  • Add the salt last: Parmesan cheese is naturally very salty. I suggest waiting until you’ve processed the other ingredients together before adding the salt. Taste first — you likely only need a pinch.


I rarely have leftover whipped ricotta — yes, it’s that good — but when I do, I store it in an airtight container in the fridge. It will keep for about 2-3 days, but is best enjoyed fresh as refrigeration can affect the texture.


How to make whipped ricotta?

It couldn’t be simpler. Load up your food processor with ricotta, parmesan, olive oil, and honey. Process until smooth and creamy, then add fresh basil and blend again. That’s it! You could also use a high-powered blender if you don’t have a food processor.

Why is my ricotta not creamy?

Ricotta cheese dip will taste grainy and not whip up properly if you use low-quality, spoilt, or low-fat ricotta. You’ll recall that I mentioned using high-quality, whole milk options — this is why!

What can I add to whipped ricotta?

I kept this whipped ricotta dip recipe as straightforward as possible, but you can certainly incorporate other ingredients if you’d like. Roasted garlic, confit tomatoes, chopped nuts, chopped spinach or dried herbs like thyme or rosemary would all make for tasty additions. For specific variations, refer to the section above.

How do I adjust the consistency in ricotta dip?

The key is in the olive oil. After you add it along with the basil, taste to check the consistency. If the dip is too thick, add a bit more oil and process again. If it’s too thin, add more Parmesan and/or ricotta until you reach your desired consistency.

A piece of toasted bread being dipped into ricotta dip.

Did you try this ricotta dip?
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Top down view of ricotta dip in a bowl.
5 from 1 rating
This whipped ricotta dip is creamy and rich yet light and fresh all at once. So quick and easy to make, serve it with toasted bread or as a base for bruschetta.


  • 2 cups whole milk ricotta cheese (500g / 1.1lb)
  • cup lightly packed finely grated parmesan cheese
  • 2 teaspoons honey
  • 2 tablespoons extra virgin olive oil, plus more for drizzling (notes 1)
  • cup fresh basil leaves
  • pinch of salt (or more to taste)

For best results, always weigh ingredients where a weight is provided


  • food processor or blender


  • In a food processor, place the ricotta, parmesan, honey and salt. Blitz to combine for 20 seconds.
  • Add the olive oil and basil and process for another 20-30 seconds or until the basil is finely chopped.
  • Taste and stir in extra salt to taste if necessary.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
  2. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Ricotta Dip
Amount Per Serving
Calories 214 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 46mg15%
Sodium 159mg7%
Potassium 93mg3%
Carbohydrates 5g2%
Fiber 0.01g0%
Sugar 2g2%
Protein 11g22%
Vitamin A 411IU8%
Vitamin C 0.01mg0%
Calcium 237mg24%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.