Whipped Ricotta

You can whip up this airy and delicious Whipped Ricotta in no time!

A couple of weeks ago, we had some unexpected guests; good friends who used to be our neighbors. They were back in town just for a day and they called to see if they could pop over. In half an hour!! Of course, I said yes because I really wanted to see them, but then I made a panicked run to the kitchen to see what I had to serve. Normally in a situation like this, I’d whip up some hummus but I didn’t have any chickpeas. I did, however, have some whole milk ricotta (because you never know when you might need lasagna!) and now…well, now whipped ricotta is my go-to dish for unexpected guests. And expected guests. And family. And sometimes just for me!

I used to only think of ricotta for Italian dishes, like the aforementioned lasagna or stuffed shells or inside ravioli. And then there are, of course, yummy lemon-ricotta pancakes. But basically my ricotta thoughts stopped there. But ricotta is a cheese and we have all sorts of whipped and spreadable cheese choices: cream cheese, goat, mascarpone, pimento. So why not ricotta? Why not, indeed! Once you make this light, airy, flavorful whipped ricotta, you’ll wonder why you waited so long!

What makes this whipped ricotta so special?

Not only does it have a lovely taste (thanks to the cheese’s subtle milky flavor and the fruity olive oil) and a cloud-like texture, it takes only minutes to make. It could not be easier: four ingredients in a bowl (and two of them are salt and pepper!), whisk for 2 minutes, and serve. That’s it. I’d suggest garnishing the whipped ricotta with a drizzle of honey and some fresh thyme leaves, but you can add whatever garnishes you like (lemon zest is great on top) or serve it just as it is with crackers or baguette slices or, if you have some leftover, on top of your toast or bagel for breakfast.

Speaking of things to spread whipped ricotta on, I love it with any kind of bread, including this hearty Honey Wheat Sunflower Bread or buttery Challah or…wait for it: Zucchini Bread. Seriously, the whipped ricotta is slightly sweet but also savory and when it meets the warm fall flavors in this moist Zucchini Bread, it is just perfection.

Is whipped ricotta healthy?

Like all cheeses, ricotta contains fat (and whipping it doesn’t change that), but as far as cheeses go, ricotta – even the whole milk variety we are using in this recipe – might be a better choice than others in terms of health.

Ricotta is rich in calcium, protein, essential amino acids, and vitamins A and B12 – all things our bodies need. It is also lower in calories and salt and saturated fat than many other cheeses, such as goat or cheddar. Comparisons are often made between ricotta and cottage cheese, and those two are interchangeable in some recipes, but of the two, cottage cheese is healthier with lower calories and fat. Still, in the wide world of many cheeses, ricotta is considered one of the more healthy ones. But, that said, we should remember that all cheese should be eaten in moderation.

Ingredients

• 1 1/2 cups whole milk ricotta cheese
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• Honey, for drizzling
• Fresh thyme leaves, for garnish
• Crackers or sliced baguette, for serving

How to Make Whipped Ricotta

Step 1: Place the ricotta cheese in a mixing bowl.

Step 2: Add the olive oil, kosher salt, and black pepper to the bowl with the ricotta.

Step 3: Using a hand mixer or a whisk, beat the mixture for 2 minutes until it becomes light and fluffy.

Step 4: Transfer the whipped ricotta to a serving dish.

Step 5: Drizzle honey over the whipped ricotta to taste.

Step 6: Garnish with fresh thyme leaves.

Step 7: Serve immediately with crackers or sliced baguette.

FAQs & Tips

How to Make Ahead and Store?

Whipped ricotta can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months; that said, there are folks who say you shouldn’t freeze ricotta because it has a very high water content and when that turns to ice, it changes the texture of the cheese (but I think it’s worth a try!).

What's the Difference Between Whipped Cream Cheese and Whipped Ricotta?

While the whipped versions of both are light and fluffy, cream cheese is made with milk and cream and ricotta is made only with milk; this means that while they have similar flavor profiles, there are differences both in taste and texture.

Can You Use Whipped Ricotta in Lasagna?

Well…yes, you can but you might not want to. Whipped ricotta has a milder flavor (since we’ve blended it with olive oil) and a much lighter, more airy texture so even though you could use it in lasagna, the taste and texture will be different from lasagna made with regular ricotta. The reason you might not want to use whipped ricotta in lasagna, however, is that the baking process will flatten it, almost to a sauce-like consistency.

Serving Suggestions

So I first made whipped ricotta for my unanticipated guests and then I loved it so much, I started making it all the time. And then…well, then I started finding all kinds of ways I wanted to eat it! When I serve it as a dip, I love to make a beautiful tray with cooked vegetables, like Honey-Glazed Carrots, Grilled Green Beans, Roasted Brussels Sprouts, and Grilled Asparagus: these salty, savory veggies are amazing dunked in whipped ricotta! It’s also so good on top of veggie dishes, such as Roasted Pepper Salad or Roasted Eggplant… and while I’m talking about eggplant, you have to try a dollop of whipped ricotta on Eggplant Parmesan.

But whipped ricotta is so much more than a topping or a dip. I find it to be the most wonderful spread on sandwiches, especially these Buffalo Chicken Sliders. You can also use it as a base for Pizza or mix some feta and mint into it and serve it as a condiment with your favorite Mediterranean dishes, such as this Chopped Chicken Salad or Spiced Tomatoes and Chickpeas on Homemade Flatbread. Really, the versatility of whipped ricotta is endless!