Go Back Email Link
+ servings
A white bowl filled with whipped ricotta dip and drizzled with hot honey, it is surrounded by cut up vegetables.

Whipped Ricotta Dip

A creamy whipped ricotta dip made with olive oil, garlic and hot honey.
Course Appetizer
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 144kcal
Author Ella


  • food processor or blender


  • 1 cup fresh ricotta
  • 1 tablespoon olive oil
  • 1 tsp hot honey
  • 1 garlic clove
  • 1 tablespoon rosemary
  • salt
  • pepper
  • red pepper flakes


  • In a food processor or blender, blend all of the ingredients for 30-60 seconds. The ricotta should be smooth and whipped. Taste it and see if you need to add any more hot honey, salt or pepper.
  • Pour into a serving bowl. You can chill for up to 3 days. When ready to serve, garnish the dip with either hot honey or olive oil, red pepper flakes, and some flaky sea salt.


Storage: you can store the dip in a serving bowl or airtight container in the fridge for up to 3 days. 
What to serve it with: serve it with sliced up vegetables, chips, toasted bread, pita, pita chips, or spoon over grilled baguette. 
Fried Garlic: if you're a garlic lover like me, make this fried garlic variation! In a small saucepan over medium-low heat, fry 2 thinly sliced garlic cloves in ¼ cup of olive oil with 1 sprig of rosemary. Be careful as it will be hot! Once the sliced garlic turns a golden brown, turn off the heat. Take the garlic out and place on a paper towel to dry out and cool down. Allow the rosemary and garlic infused olive oil to cool down. Use a tablespoon of that instead of regular olive oil in the dip, and then garnish the dip with the crunchy fried garlic. 


Calories: 144kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 54mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.4mg