Name: Whipped Ricotta Recipe with Lemon, Herbs &amp; Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 1/2 cups whole-milk ricotta (about 360 g); 1/3 cup cream cheese, softened (about 75 g); 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon lemon zest; 1 small garlic clove, grated or finely minced; 2 tablespoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh chives; 1/2 teaspoon flaky sea salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; Optional: 2 tablespoons grated Parmesan or Pecorino (for added depth); Optional garnish: toasted pine nuts, a pinch of red pepper flakes, or microgreens

Whipped Ricotta Recipe with Lemon, Herbs & Olive Oil

Bright, creamy whipped ricotta blended with lemon zest, fresh herbs, and extra-virgin olive oil—perfect for crostini, sandwiches, or a simple dip. Ready in minutes and endlessly versatile.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

⭐

Difficulty Easy

Instructions

1
Step 1: Drain excess liquid from ricotta by placing it in a fine-mesh sieve lined with a paper towel or cheesecloth over a bowl for 10–15 minutes. Press lightly to remove extra whey if ricotta feels very loose.
2
Step 2: In a food processor or blender, combine drained ricotta, cream cheese, 2 tablespoons olive oil, lemon juice, lemon zest, and grated garlic. Pulse until smooth and fluffy, about 30–60 seconds. Scrape down the sides as needed.
3
Step 3: Transfer the whipped mixture to a bowl and fold in chopped parsley, chives, salt, and black pepper. If using, fold in the grated Parmesan or Pecorino for more savory depth.
4
Step 4: Taste and adjust seasoning—add more salt, lemon juice, or olive oil to reach your preferred balance of brightness and creaminess.
5
Step 5: Serve immediately on toasted bread, as a dip for raw vegetables, spread inside sandwiches, or dolloped over roasted vegetables. Drizzle with a little extra-virgin olive oil and garnish with toasted pine nuts or red pepper flakes if desired.

💡 tips

For the silkiest texture, use whole-milk ricotta and let it drain well before whipping. If you prefer an ultra-smooth spread, strain the ricotta longer or pass the whipped mixture through a fine sieve. Serve at room temperature for best flavor.

🔄 substitutions

Swap cream cheese for 3 tablespoons Greek yogurt for a lighter version (may be less stable). Use low-fat ricotta if desired, but expect a thinner texture—add an extra tablespoon of cream cheese or a teaspoon of powdered milk to thicken. Replace fresh herbs with 1 teaspoon dried Italian seasoning in a pinch.

📦 storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and stir before serving. Do not freeze, as texture will change when thawed.