Whipped Ricotta Dip is an amazingly simple but delicious recipe that can be used as a spread, on top of pasta, or as a dip for vegetables!
I’m about to blow your mind with literally the BEST thing you might ever make and it takes less than five minutes. Sounds too good to be true, right? Well, it isn’t!
I made this Whipped Ricotta Spread {dip or whatever you want to call it} for our Christmas party this year and I fell in love. It is so versatile, one of the best appetizers, and tastes absolutely amazing on bread or with vegetables too.
Now, you can totally make your own ricotta and this would be even more incredible but I didn’t have time to do that this year. I went to our local Wegman’s cheese section and got a high quality whole milk ricotta instead. It has to be whole milk though so keep that in mind!
Pomegranate seeds and chopped mint work great as a garnish for the ricotta dip. The flavors work really great together and the colors look stunning. You can also change up what you put on top too. I think a crispy sage or a little bit of rosemary would be fantastic.
I served this with fresh garlic bread from the bakery for a Christmas party appetizer but I also found myself dipping vegetables in it too. My next plan is to use it on top of pasta for a little bit of added creaminess.
This dip is so easily made in advance that it makes it the perfect easy party food. It is a great way to offer crudité but skip the traditional ranch dip. Just be sure you make plenty because once everyone discovers this, they are going to keep going back to the table for more and more.
What are some of your favorite easy party recipes? Have you ever made your own ricotta cheese before?
If you love Whipped Ricotta Dip, you’ll love these other great simple appetizers:
- Easy Party Appetizers the RITZ Cracker Way
- Loaded Fajita Dip
- Mexican Street Corn Dip Recipe with Crisp Bacon
Essential items for this recipe:
- Food processor
- Serving bowl
- 1 cup Whole Milk Ricotta
- 1 tsp Sea Salt
- 1/2 tsp Ground Pepper
- 1/4 cup Pomegranate Arils
- 2 tbsp Chopped Mint
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Add ricotta, salt and pepper to the bowl of a food processor. Run machine for 1-2 minutes or until ricotta is light and airy.
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Transfer to bowl and top with pomegranate seeds and mint. Refrigerate until ready to use.
Wow…this looks amazing! Thanks so much for sharing your recipe with us at Share The Wealth Sunday!
xoxo
Lisa
I have some ricotta leftover from the lasagna I made last week. I think I need to go make this now. Thanks for sharing on the Creative K. Kids Tasty Tuesdays Linky Party. We hope you will join us next week.
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Yum! Thanks for sharing with us at Throwback Thursday. Hope to see you again this week.