If you love hosting but hate fussy recipes, this Whipped Ricotta Dip with Pesto Dip solves the "I have no time, but I want it to look fancy" problem in one bowl. Make‑ahead, crowd‑pleasing, and secretly simple, this whipped ricotta with pesto is your new go‑to for last‑minute dinners and parties.
Want more 10-minute dips? Try Buffalo Chicken Dip and Cannoli Dip as well.
10‑minute whipped ricotta with garlicky pesto
In under 10 minutes, you'll have a silky and light whipped ricotta topped with garlicky pesto that guests will think you spent hours on. Instead of store‑bought pesto and grainy ricotta, this recipe uses whipped ricotta, fresh pesto, and one simple trick for a perfectly smooth, spoonable spread: drained ricotta and full-fat cream cheese.
Use whipped ricotta pesto for pasta or as an appetizer. Love fancy Appetizers? Try Caprese Stuffed Avocados, Bruschetta and Cheesecake Stuffed Strawberries next.
Whipped Ricotta and Pesto Ingredients
For Whipped Ricotta
- Ricotta cheese
- Cream cheese
- White onion: Finely diced
- Salt, pepper, olive oil and lemon juice
For Pesto
- Fresh basil
- Garlic: minced
- Olive oil
- Parmesan: Grated
How to Make Whipped Ricotta with Pesto
1. Combine Ricotta and Cream Cheese: Add the ricotta cheese and cream cheese to the food processor, blend on high for 1 minute until the mixture is fluffy.
2. Add Seasonings: Add the diced onion, minced garlic, lemon juice, olive oil, salt, and pepper to the mixture, blend on high for 1 additional minute until the mixture is smooth and fluffy. Set aside.
3. Make Pesto: In a clean food processor, combine the basil, minced garlic, olive oil, and parmesan, blend until smooth and well combined.
4. Transfer the whipped ricotta to a serving bowl.
5. Top with Pesto
6. Serve chilled toasted bread slices, crostini or chips.
Whipped Ricotta with Pesto
Equipment
- Food processor
- Serving bowl
Ingredients
Whipped Ricotta
- 1½ cups ricotta cheese
- 8 oz cream cheese
- ½ cup finely diced white onion
- 3 cloves garlic minced
- 2 teaspoon salt
- 2 teaspoon pepper
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
Pesto
- 1½ cups fresh basil
- 2 cloves garlic minced
- ¼ cup olive oil
- ¼ cup grated parmesan
Instructions
- Add the ricotta cheese and cream cheese to the food processor, blend on high for 1 minute until the mixture is fluffy.
- Add the diced onion, minced garlic, lemon juice, olive oil, salt, and pepper to the mixture, blend on high for 1 additional minute until the mixture is smooth and fluffy. Set aside.
- In a clean food processor, combine the basil, minced garlic, olive oil, and parmesan, blend until smooth and well combined.
- Transfer the whipped ricotta to a serving bowl and top with the pesto.
- Serve chilled with chips or toasted bread slices.
Notes
- Strain the excess liquid from the ricotta before using.
- Let the cream cheese soften at room temperature before using.
FAQ about whipped ricotta with pesto
- Can I use store‑bought pesto for whipped ricotta with pesto?
Yes, store-bought pesto works well in this recipe, just use ½ cup in place of the homemade version. - Do I have to drain the ricotta first?
You don't always need to, but if the ricotta looks very wet or you've had issues with runny dip before, draining helps create a thicker, creamier base. - Can I make whipped ricotta with pesto ahead of time?
You can whip the ricotta in advance and refrigerate it, then add pesto and toppings closer to serving so the color stays vibrant and the texture stays fluffy. - Is whipped ricotta with pesto gluten‑free?
The ricotta and pesto are naturally gluten‑free as long as the pesto and add‑ins are gluten‑free; serve with gluten‑free crackers or veggies if needed. - Can I serve whipped ricotta with pesto warm?
It's best at cool room temperature; if pairing with hot pasta or roasted vegetables, let those components warm the ricotta gently rather than heating it directly.
Why is my whipped ricotta runny?
- Your ricotta had too much water. Many store‑bought ricottas are very wet, which makes the mixture loose once you whip and add pesto or oil.
- You added too much liquid (olive oil, cream, lemon juice, or pesto). Extra liquid pushes it from fluffy to soupy.
Easy fixes: Add more ricotta and whip briefly until just combined; this is the most reliable way to thicken it. Chill it in the fridge; it will firm up slightly as it cools.
Next time, drain ricotta in a strainer lined with cheesecloth or a clean towel for a few hours before whipping.
Why does my pesto flavor taste dull or too strong?
- Too dull: Not enough salt, acid (lemon), or pesto compared with ricotta.
- Too strong: Very concentrated pesto, lots of raw garlic, or very salty cheese.
Easy fixes
- For bland dip: Add small pinches of salt and tiny splashes of lemon juice, tasting as you go; you can also stir in a bit more pesto.
- For overpowering pesto: Mix in extra plain ricotta to dilute the basil/garlic intensity and adjust salt after.
Storage, Making Ahead and Leftovers
- How should I store the whipped ricotta and pesto? Store the dip in an airtight container in the refrigerator for up to 4 days, serve chilled.
- Can I make this ahead of time? Yes, you can make the dip as directed and stored in the refrigerator up to 4 days ahead of time.
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