If you’re looking for a delicious, crowd-pleasing appetizer that comes together in minutes, this Whipped Ricotta Dip with Sun-Dried Tomatoes and Basil is the perfect recipe. Creamy ricotta gets blended until light and airy, then folded with tangy sun-dried tomatoes and fresh basil for a bright, Italian-inspired dip. Whether you're planning a game-day spread, hosting a dinner party or just want a flavorful spread for sandwiches, this dip is an easy way to elevate your appetizer game!

What is Whipped Ricotta?
Whipped ricotta is simply ricotta cheese blended until smooth and airy, creating a light and spreadable texture. Some grocery stores sell ricotta already whipped but it's really so easy to make it at home - I'll teach you how. In this recipe, we take it up a notch by adding sun-dried tomatoes, which bring a concentrated, slightly tangy sweetness, and fresh basil, which adds a bright, herby flavor. Finished with a drizzle of balsamic glaze and olive oil, this dip is perfect for serving with toasted crostini, crackers or fresh veggies. Side note - ricotta is really easy to make! Try making your own at home with my recipe and using it for this dip.
Jump to:
- What is Whipped Ricotta?
- Why You'll Love This Recipe
- Ingredients You'll Need
- Step-by-Step Instructions
- Substitutions for This Recipe
- Variations for This Recipe
- Equipment Needed
- Storage and Reheating
- Top Tip for the Best Whipped Ricotta
- FAQ
- Tips and Tricks for the Perfect Ricotta Dip
- More Fabulous Bites
- Whipped Ricotta Dip with Sun-Dried Tomatoes and Basil
Why You'll Love This Recipe
- Quick & Easy. This dip requires no stovetop or oven and, best of all, it's ready in under 10 minutes with minimal prep.
- Versatile. Works as a dip, spread or sandwich topping.
- Make-Ahead Friendly. Can be prepped in advance for stress-free hosting.
Ingredients You'll Need
- Ricotta. The key to a rich, creamy texture. Avoid low-fat ricotta for the best results. Or make your own using my easy recipe!
- Extra virgin olive oil. Adds smoothness and a hint of fruity flavor.
- Garlic. A little garlic goes a long way for depth of flavor.
- Lemon zest. Adds a bright, citrusy note that balances the richness.
- Sun-dried tomatoes. Use oil-packed for the best flavor and texture.
- Fresh basil. Brings freshness and color.
- Balsamic glaze. Adds a hint of sweetness and acidity.
Scroll to the recipe card below to find the remaining ingredients and quantities!
Step-by-Step Instructions
- Whip the ricotta. Using a food processor or immersion blender, blend ricotta, olive oil (feel free to swap in some of the olive oil where the sun-dried tomatoes came packed in), garlic, lemon zest, salt, and black pepper until smooth and fluffy (about 1–2 minutes). If you stop at this step, you'll have whipped ricotta for any recipe, like dolloping over your favorite pasta dish.
- Add in the mix-ins. Add in the chopped sun-dried tomatoes and fresh basil, reserving some for garnish, and pulse until the dip reaches your desired consistency.
- Assemble the dip. Transfer to a serving bowl and drizzle with balsamic glaze and extra olive oil.
- Garnish & serve. Sprinkle with reserved sun-dried tomatoes, basil, and red pepper flakes (if using). Serve with toasted crostini or crackers.
Pro Tip: For an extra smooth dip, let the ricotta sit at room temperature for 10 minutes before whipping.
Substitutions for This Recipe
- No ricotta? Use whipped goat cheese or mascarpone for a different but just as creamy texture.
- Out of sun-dried tomatoes? Try roasted cherry tomatoes for a slightly sweet flavor. Or use some of this simple pasta sauce.
- No fresh basil? Substitute with a spoonful of pesto.
- Dairy-free? Use a dairy-free ricotta alternative, like blended cashews or tofu.
Variations for This Recipe
- For spice seekers. Add a drizzle of Calabrian chili oil or extra red pepper flakes.
- Mediterranean-inspired. Stir in chopped kalamata olives and a sprinkle of tangy feta cheese.
- Sweet & savory. Add a drizzle of honey for a sweet contrast to the tangy tomatoes.
- Extra creamy. Mix in a spoonful of blended cottage cheese or Greek yogurt for added silkiness.
Equipment Needed
- Zester. For gathering the lemon zest.
- Food processor or immersion blender. For ultra-smooth, whipped ricotta.
Storage and Reheating
- Fridge. Store leftovers in an airtight container for up to 3 days.
- Reheating. This dip is best served cold or at room temperature - just give it a quick stir before serving!
- Freezing. Not recommended, as ricotta can become grainy when thawed.
Make-Ahead Tip: Prep the whipped ricotta up to 24 hours in advance and stir in the sun-dried tomatoes and basil just before serving for the freshest flavor.
Top Tip for the Best Whipped Ricotta
For extra fluffy whipped ricotta, let the ricotta come to room temperature for about 10 minutes before blending. This helps it whip up light and airy instead of dense!
FAQ
Yes! Whip the ricotta and store it separately, then add the sun-dried tomatoes and basil right before serving.
Yes! If you prefer a warm version, bake the dip at 350°F for 10 minutes before garnishing.
It’s delicious with crostini, crackers, or even spread on sandwiches!
You can, but sun-dried tomatoes add a deeper, richer flavor that works really well in this dip.
Tips and Tricks for the Perfect Ricotta Dip
- Use high-quality, whole-milk ricotta. Fresh, whole-milk ricotta is key for creaminess.
- Don’t skip the lemon zest. It adds brightness and balances the richness.
- Let the flavors marry. Letting the dip sit for 10–15 minutes before serving enhances the overall flavor of the dip.
- Use oil-packed sun-dried tomatoes. They’re more flavorful and blend better than dry-packed ones. For extra flavor, use some of the olive oil that the sun-dried tomatoes come in when the recipe calls for olive oil - right before whipping the ricotta.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
More Fabulous Bites
Hungry for more? Try these recipes next:
Whipped Ricotta Dip with Sun-Dried Tomatoes and Basil
Equipment
- Food processor or immersion blender
Ingredients
- 1 cup whole-milk ricotta
- ¼ cup extra virgin olive oil plus more for drizzling; see tip below
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 clove fresh garlic minced or grated
- 1 teaspoon lemon zest
- ¼ cup sun-dried tomatoes oil-packed for best flavor
- ¼ cup fresh basil chopped
- 1 tablespoon balsamic glaze for drizzling
- red pepper flakes optional
- crostini, crackers or breadsticks optional, for serving
Instructions
- Add the ricotta, olive oil, salt, pepper, garlic and lemon zest to the food processor and blend together for 1-2 minutes until whipped and creamy.
- Add in the sun-dried tomatoes and basil, reserving a bit for garnish, and pulse until the dip reaches your desired consistency.
- Remove the ricotta mixture from the food processor and transfer to a serving dish. Drizzle with balsamic glaze and extra olive oil.
- Garnish with the remaining sun-dried tomatoes and basil. For some optional heat, add a pinch of red pepper flakes. Serve with crostini, crackers or breadsticks.
Notes
- Make-Ahead Tip: Prep the whipped ricotta up to 24 hours in advance and stir in the sun-dried tomatoes and basil just before serving for the freshest flavor.
- Make your own ricotta - it's easy! Use my quick recipe and try your hand at making your own at home.
- For extra fluffy whipped ricotta, let the ricotta come to room temperature for about 10 minutes before blending. This helps it whip up light and airy instead of dense!
- For extra flavor, use some of the olive oil that the sun-dried tomatoes come in when the recipe calls for olive oil, right before whipping the ricotta.
- If you prefer a warm version, bake the dip at 350°F for 10 minutes before garnishing.
- Fridge. Store leftovers in an airtight container for up to 3 days.
- Reheating. This dip is best served cold or at room temperature - just give it a quick stir before serving!
- Freezing. Not recommended, as ricotta can become grainy when thawed.
Cristina Abreu says
Delicious!!! Can’t wait to make it again for game day!!
Mari Betancourt says
Truly the best game-day snack 🙂