ITALIAN RICOTTA DIP RECIPE

ITALIAN RICOTTA DIP RECIPE

This Italian Whipped Ricotta Dip recipe with fresh herbs is hands down the quickest and easiest appetizer you’ll ever make, and you’ll want to serve it at every party.

The kind of recipe to have in your pocket when friends unexpectedly show up, to nibble something while you’re cooking, or for a simple and healthy snack.

This creamy Whipped Ricotta recipe is prepared with a few simple ingredients, takes just 5 minutes and requires no cooking.

Fresh ricotta is seasoned with fresh herbs, garlic, salt, olive oil and pepper and it is whipped to obtain a velvety and frothy texture: a simple combination that never fails to amaze.

I really can’t think of a quicker or easier appetizer to make, perfect even for a novice in the kitchen

A delicious cream good to eat on its own, perfect to serve with toasted bread, pita bread or fresh vegetables.

If you prefer, you could create quenelles or use a sac-à-poche to serve Whipped Ricotta Dip on individual plates to accompain a side dish of roasted vegetables or grilled chicken.

Plus it’s budget friendly!

Whether you need an appetizer for a dinner party or are just hosting a casual backyard get-together this recipe is perfect.

With this basic recipe you could also prepare infinite types of Dip: with tuna, ham, salmon, mushrooms. All you need to do is blend all the ingredients very well to mix perfectly. Each bite will be creamy, delicate and airy!

And for other quick and easy recipes to serve as an appetizer you can try salmon tartare with avocado and toasted almonds

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time5 Minutes
  • Serving6
  • Cooking methodNo cooking
  • CuisineItalian

Ingredients

11/2 cup cottage cheese
1/2 clove garlic
1/8 cup parsley (fresh)
1/8 cup basil (fresh)
2 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt

69,83 Kcal
calories per serving
Info Close
  • Power 69,83 (Kcal)
  • Carbohydrates 2,87 (g) of which sugars 2,13 (g)
  • Proteins 4,41 (g)
  • Fat 4,53 (g) of which saturated 0,65 (g)of which unsaturated 0,03 (g)
  • Fibers 0,29 (g)
  • Sodium 290,00 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Tools

1 Bowl
Mixer

Steps

step 1

Put ricotta cheese in a large bowl and start mixing vigorously with an electric beater. You have to try to incorporate as much air as possible, so that it becomes a foam. When its volume has increased, add a spoonful of extra virgin olive oil and continue to mix vigorously for a few minutes.

step 2

Put parsley, basil, garlic and 1 teaspoon of extra virgin olive oil in the food processor and finely chop until it becomes almost a cream. Combine the chopped aromatic herbs in the bowl with whipped ricotta. Season with salt and pepper.

step 3

Continue to work with the electric whisk until the ricotta is well blended, smooth and whipped. Add more olive oil if the consistency is too thick. Pour the whipped ricotta into a bowl, garnish with chopped herbs and serve.

NOTE

RICOTTA: Choose whole milk ricotta for best results, rather than a semi-skimmed ricotta, this will help the dish taste as creamy as possible. To make the mousse softer you can add 1 tablespoon of double cream.

OLIVE OIL: Olive oil helps to whip up the sauce and make it fluffier and makes the ricotta cheese, which is very delicate, more flavorful.

FRESH HERBS: I mainly used basil and parsley. Some other fresh herbs you can use are mint, thyme, oregano and chives.

PAIRINGS FOR RICOTTA SAUCE:

A large plate of raw vegetables such as tomatoes, carrots, cucumbers and celery.

Spread on crackers, toast, bagels or warm pita bread.

To be used in sandwiches instead of mayonnaise.

As an accompaniment to a plate of grilled meat or chicken.

STORAGE

Store in the refrigerator in an airtight container for up to 3 days. This preparation is not suitable for freezing.

Frequently Asked Questions (FAQ)

Can ricotta cheese be made in advance?

Yes, you can make this dish ahead of time. If you go this route, cover the bowl tightly and refrigerate it. Before serving, leave to rest out of the refrigerator for at least 30 minutes.

Can I make ricotta sauce if I don’t have a food processor?

Yes, you can make this recipe without a food processor. If you don’t have a food processor, you can whip the ricotta in a bowl with an electric whisk or hand whisk. If you go this route, take the time to whip the ricotta until it’s completely smooth, fluffy, and whipped up.

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