Whipped Ricotta

By Kay Chun

Published July 28, 2025

Whipped Ricotta
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(76)
Comments
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Homemade whipped ricotta can serve as both a dip and a spread. It’s also a cinch to make, transforming the grainy, dense cheese into something light and airy. Delicious on sandwiches or with crackers or raw vegetables, it’s especially welcome as part of a charcuterie board.

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Ingredients

Yield:1½ cups
  • 1½cups/about 12 ounces whole milk ricotta, drained if needed
  • ¾teaspoon kosher salt (such as Diamond Crystal)
  • Extra-virgin olive oil or honey, and cracked black pepper, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

139 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 201 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a food processor, combine ricotta and salt, and purée until light and fluffy, scraping down the side of the bowl every so often, about 2 minutes.

  2. Step 2

    Transfer to a serving bowl, drizzle with olive oil or honey, and garnish with cracked black pepper.

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Ratings

5 out of 5
76 user ratings
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Comments

Deb W

DO NOT be tempted to use a stand mixer fitted with a whisk attachment instead of a food processor. A mixer does not achieve the silky texture that a food processor does - it was still grainy even after 5-6 minutes of whisking. I've made it both ways now, and using a food processor produces a far superior product and is definitely the way to go. Serving suggestion: For breakfast, spread on toast, drizzle with honey, then top with avocado slices. Divine.

AS

@Eric C. In the rural area where I live there are three different local cheese makers (including a sheep farm) that make and sell fresh ricotta. I know some of them are carried further afield, even down to NYC. I bet other folks in different areas might have access to the same. I’d guess they might be worth trying, and possibly better than an industrial sized brand. Of course, homemade ricotta is a cinch as well. I know cost can be prohibitive if you’re trying to get things far from their source, but I encourage everyone to search out milk and cheese from happy cows, and support small scale farmers where you’re able!

Melanie

I just made this yesterday, added lemon zest & juice and also a few cloves of garlic. Then I added the blended ricotta to a made from scratch tomato sauce, served over pasta. The lemon and garlic appear in the final dish as very subtle. Everyone loved it.

Michael

This was a tremendous hit for our Thanksgiving dinner. After reading the comments, I abandoned my plan to use a hand mixer and used a food processor. I added lemon zest and a touch of lemon juice, finishing it up with olive oil and cracked black pepper. I doubled the recipe, thankfully, since it was gone in a flash.

deb

Try with cottage cheese and some of the additions in other’s comments.

Ariel

Used honey to make a sweeter version, for use on a Dutch Baby with sliced, sautéed apples. Hit with the hubby!

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