The beauty of this ricotta spread lies in the simple, milky creaminess of fresh ricotta. I just love the sweet milkiness and soft texture of really great ricotta cheese, and I really wanted it to shine in this ricotta cheese dip. I add a little interest with the rest of the mix-ins, but they’re just supporting actors.
A dollop of tangy sour cream to smooth out the flavors, bright lemon zest, and a big handful of fresh herbs. I love using a mix of equal parts chives, basil and mint, but use whatever soft herbs are sitting on your counter.
Since this is such a simple dip, the little things matter. Use fresh ricotta, if you can. Put in the effort to finely mince the herbs– the food processor just isn’t the same. Drizzle the top with a peppery, punchy olive oil to lift up all the flavors. Sprinkle the ricotta dip with the crunchiest, fattest flakes of sea salt you can find (I’m looking at you, Maldon).
These are small, nit-picky details, but I promise you’ll notice the difference. And you’ll be happy you took the time to be a little extra with this herby ricotta snack.
the best foods to dip in this ricotta spread:
- Carrot sticks
- Celery stalks
- Bell peppers slices
- Cucumber spears
- Endive leaves
- Sugar snap peas
- Cauliflower or broccoli florets
- Cherry tomatoes
- Jicama sticks
- Baguette slices
- Seedy crackers
- Bagel chips
- Pita chips
- Tortilla chips
other ways to use this ricotta dip:
- Spread on bread, topped with fresh or oven roasted tomatoes
- Stirred into pasta
- Dolloped onto a frittata and baked
- Stuffed into mushrooms, topped with parmesan and baked
- Mixed with an egg, stuffed into pasta shells and baked
- Folded into scrambled eggs
- Spooned onto pizza
- Layered in homemade lasagna
- Spread onto sandwiches
- Dolloped on tomato soup
- Stuffed into squash blossoms, battered and fried
- Spread on a bagel and topped with lox
herbed ricotta cheese dip
This is a milky, creamy ricotta dip that’s filled with fresh herbs, bright lemon zest, and a dollop of tangy sour cream. Serve this ricotta spread with your favorite sliced vegetables and seedy crackers.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 2 cups 1x
- Category: Appetizers
- Method: Mixed
- Cuisine: American
- 1 lb fresh, whole milk ricotta
- 2 tbsp sour cream
- zest of 1 lemon
- 1/2 tsp kosher salt, plus more to taste
- freshly ground black pepper
- 1/2 cup minced fresh herbs (mix of parsley, chives, basil, tarragon and/or mint)
- 1 tbsp good olive oil, for drizzling
- flaky salt, for garnish
- crudites, sliced bread and crackers, for dipping
- Add ricotta, sour cream, lemon zest, salt and black pepper to a mixing bowl and stir to combine. Stir in herbs.
- Transfer ricotta dip to a serving bowl. Use the back of a spoon to make swirls in the surface, then drizzle olive oil on top. Sprinkle with flaky salt.
- Serve with fresh vegetables, bread and crackers.
Dip will keep, covered and refrigerated, for 2 days.
- Serving Size: 2 tbsp of dip
- Calories: 64
- Sugar: 0.1g
- Sodium: 103mg
- Fat: 5.1g
- Saturated Fat: 2.8g
- Unsaturated Fat: 2.0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3.5g
- Cholesterol: 16mg
Keywords: ricotta dip