This whipped ricotta dip has all the fresh, lively flavor of a classic caprese salad and is a creamy, scoopable dip perfect for holiday gatherings.
Whipped Ricotta Dip
I’ve been making new appetizers for the holidays, and I really like how these appetizers turned out. Whipped Ricotta Caprese Dip combines Caprese salad ingredients including juicy tomatoes, fresh basil, and creamy cheese into a smooth, scoopable dip perfect for sharing. It comes together quickly, feels a little special without being fussy, looks festive, and is sure to please a crowd. If you prefer crostini, try these whipped ricotta toasts with similar ingredients!
Why Whipped Ricotta Dip Works
I love ricotta dip with whipped cream. Top it with roasted tomatoes and basil for an easy appetizer to serve at your next party. It’s so simple and always a crowd pleaser.
- Pretty presentation: We eat with our eyes first. Festive appetizers in red, white and green will look beautiful on your table.
- fast: It takes about 20 minutes. Just bake, whip, and serve.
- Low Effort, High Performance: It looks and tastes impressive, but it only takes a few simple steps.
materials needed
Here’s detailed information on all the ingredients for this easy caprese dip recipe. See recipe card below for exact measurements.
- Cherry tomatoes: Roasting brings out the sweetness.
- extra virgin olive oil This will prevent the tomatoes from sticking to the plate and drying out.
- garlic The tomatoes have a strong flavor and become softer as they are roasted.
- salt It draws out moisture from tomatoes and enhances their flavor.
- whole milk ricotta It is a creamy white Italian cheese.
- fresh basilan essential ingredient in Caprese salad, makes a pretty garnish.
How to Make Whipped Ricotta Dip
Whipping the ricotta cheese creates a lighter, airier texture. See recipe card below for printable instructions.
- Roast the tomatoes: Toss with olive oil, garlic, and salt and bake at 425°F until popping. Place the dish on the top rack and broil the tomatoes until brown, 1 to 2 minutes.
- Whip the ricotta Put the remaining salt in a food processor.
- How to Serve: Place the ricotta cheese in a bowl and top with the tomatoes and basil.
strain
- Protein boost: For a higher protein option, replace the ricotta with cottage cheese or use 1 1/3 cups of ricotta and 1/3 cup of cottage cheese.
- Tomato Options: Use grape tomatoes. If you want to skip roasting the tomatoes, use sun-dried tomatoes, or if you’re making this app in the summer, use fresh tomatoes when they are at their peak.
- Hub experiment: Basil is a traditional herb for caprese, but this dip would also be good with fresh oregano, rosemary, or parsley.
- Improve your taste: Before roasting, add sliced shallots to the tomatoes and zest with lemon or drizzle with a balsamic glaze.
- Don’t have a food processor? Use a blender. You can skip the whipping step, but it won’t be as smooth.
save
- How to prepare in advance: Whip the ricotta cheese 3 days in advance and refrigerate it. Roasted tomatoes taste best fresh out of the oven.
- store Leftover dip can be stored in an airtight container for up to 4 days.
More Easy Appetizers You’ll Love
For more appetizer recipes, check out: Five Healthy Appetizers For your next party!
produce: night soil
Serving Size: 1 /8th recipe
Preheat oven to 425°F. Add the tomatoes, garlic, olive oil, and ¼ teaspoon salt to the baking dish. Toss well to coat everything with olive oil.
Transfer the baking dish to the oven and bake until the tomatoes burst, about 15 minutes. Transfer the baking dish to the highest rack of the oven and broil the tomatoes until brown, 1 to 2 minutes. Take it out of the oven and let it cool slightly.
Meanwhile, place ricotta cheese and remaining ¼ teaspoon salt in food processor. Process until completely smooth, about 30 seconds.
Transfer the whipped ricotta to a shallow bowl and spread evenly. Top with roasted tomatoes and garlic. Garnish with chopped basil. Serve with vegetables, crackers, baguettes or crostini.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
- To make the crostini, preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Cut the baguette into ⅓-inch thick slices and spray with olive oil spray. Season with salt. Bake for 10-12 minutes until lightly golden and crispy. Rub with fresh garlic, if desired.
- Makes 1 cup tomato mixture
- Ricotta mixture makes 1 ½ cups
- The cheese mixture can be made up to 3 days ahead.
clothing material: 1 /8th recipe, calorie: 112 calorie, carbohydrate: 3.5 g, protein: 6.5 g, province: 8 g, Saturated Fat: 4.5 g, Cholesterol: 22.5 mg, sodium: 130.5 mg, fiber: 0.5 g, sugar: 2.5 g
