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(13)
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
13 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.

Critterina

Looks like it could substitute for cream cheese, which I don't tolerate because it's cultured like most cheeses. That would be fantastic!

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.

Nancy

Whisk it by hand with a little heavy cream. Easy and comes out light and very creamy.

Kate C

Try it with some pine nuts sprinkled on top. Delicious.

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