Whipped Ricotta Dip, plus Roasted Tomatoes
- Makes 8 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 30 minutes
smooth and creamy Whipped Ricotta Dip topped with sweet roasted tomatoes! This dip has a beautiful taste of lemon and herbs and is solid served with some char-grilled ciabatta bread!
If you've never tried whipped ricotta then put it on your list, it's so good!
All you need to do is pop it in a food processor for a few seconds and it turns so smooth and creamy. It's the solid quick-fix dip served alongside char-grilled crostini.
We serve this dip with roasted cherry tomatoes to cut through the creaminess and it's SO good. It's suited to a summer lunch or Italian aperitivo alongside an Aperol spritz.
Ingredients – what you need
To make this dip you need 6 simple ingredients full-fat ricotta, cherry tomatoes, lemon, fresh thyme, parmesan and olive oil. See the photo below that shows all the ingredients you need.
How to make this recipe – step by step
First cut the tomatoes in half, toss in thyme, olive oil and salt and pepper. Roast for 15-20 minutes until soft then set aside to cool (photos 1 & 2).
Put the ricotta, parmesan, lemon zest, salt and pepper in a food processor and blitz until smooth and creamy (photos 3 & 4).
Serve the dip in a shallow bowl topped with cherry tomatoes, serve with slices of toasted ciabatta.
Top tips and recipe FAQs
- Whipping – You only need to whip the ricotta for a few seconds it turns smooth and creamy almost instantly.
- Variations – Feel free to experiment with new flavours, this dip is versatile and can be mixed with different herbs and spices.
The dip and tomatoes will keep well in the fridge for 2-3 days, cover it with plastic wrap (cling film).
Can we freeze whipped ricotta?We don't recommend freezing this dip as dairy products have a tendency to split or can lose their creamy texture once thawed.
More tasty Italian appetizers to try
- Baked Ricotta with Thyme and Parmesan
- Bruschetta al Pomodoro
- Stracchino and Sausage Crostini
- La Piadina: Italian Flatbread
- Fried Sage Leaves with Anchovies
- Easy Marinated Olives – Ready In 5 Minutes
This post was first published on March 6th 2017 but has since been updated.
Ingredients
Makes 8 servings
- 2 cup ricotta ((500g))
- 2 tbsp parmesan cheese (freshly grated)
- zest of one lemon
- 1 tbsp fresh thyme (chopped, plus more for garnish)
- 1.5 cups cherry tomatoes ((200g))
- 1 tbsp olive oil
- salt and pepper (to season)
Method
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.
Kitchen notes
- Whipping You only need to whip the ricotta for a few seconds it turns smooth and creamy almost instantly.
- Variations Feel free to experiment with new flavours, this dip is versatile and can be mixed with different herbs and spices
- Storing will last 2-3 days in the fridge, do not freeze.
