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Whipped Ricotta

A light, airy dip made by whipping ricotta cheese with cream, lemon, and honey for a luxurious, crowd-pleasing appetizer ready in minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 people
Course: Appetizer, Spread
Cuisine: Italian-Inspired
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound whole milk ricotta cheese room temperature
  • 2 tablespoons heavy cream or Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 lemon
  • High-quality olive oil for drizzling
  • Crusty bread crackers, or crudites, for serving
  • Fresh herbs like mint basil, or thyme, for garnish (optional)

Equipment

  • Hand mixer or stand mixer with whisk attachment
  • Large mixing bowl
  • Measuring spoons and cups
  • Rubber spatula
  • Microplane zester
  • Serving spoon
  • Serving platter or bowl

Method
 

  1. Remove the ricotta from the refrigerator 15 minutes before starting to bring it to room temperature for easier whipping.
  2. If the ricotta appears watery, line a fine-mesh strainer with cheesecloth and drain it for 5 minutes to remove excess moisture.
  3. Place the room-temperature ricotta in a large mixing bowl.
  4. Add the heavy cream, lemon juice, and honey to the ricotta.
  5. Using a hand mixer on low speed, blend for 1 minute until the liquids are incorporated.
  6. Increase the mixer to medium speed and whip for 3–4 minutes until the ricotta becomes pale, fluffy, and increases in volume.
  7. Sprinkle in the sea salt, black pepper, and lemon zest, then gently fold them in with a rubber spatula to avoid deflating the mixture.
  8. Transfer the whipped ricotta to a serving bowl or platter, creating decorative peaks with the back of a spoon.
  9. Drizzle the surface generously with high-quality olive oil and garnish with fresh herbs if desired.
  10. Serve immediately with crusty bread, crackers, or vegetable crudites.

Notes

For the fluffiest result, stop mixing as soon as the ricotta reaches a cloud-like texture; over-whipping can cause separation.