Whipped Ricotta Dip with Sun-Dried Tomatoes and Basil
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!
Servings: 8 servings
Calories: 127kcal
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.
Nutrition
Serving: 1 serving | Calories: 127kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 175mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
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