Versatile, make ahead easy and freezer friendly. Pesto-Spinach Whipped Ricotta Dip or spread whips up in 10 minutes for easy entertaining. Use your favorite pesto in this recipe either homemade or store bought. This dip is punchy, creamy and easy to share. Serve ricotta dip with the freshest veggies and bits of crusty croutons or crackers.
Ricotta Pesto Dip is a Ready Made Snack
Having snacks on the ready means pulling together an impromptu, lets meet for cocktails on the porch or a last-minute picnic in no time at all. I love the ease of this recipe.
Just about any appetizer that has a long refrigerator life is a candidate, like this ricotta pesto dip. Freezer friendly? All the better! Preparing chilled appetizers like Chipotle Black Bean Dip, Olive Tapenade or the topping for Olive Artichoke Crostini ahead of time is especially convenient for weekend ease or entertaining. This whipped ricotta dip fits right in there with those favorites. It’s satisfying and easy to share.
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How to Make Ricotta Pesto Dip
Share with any favorite in season veggies like carrots, celery, cucumber, or endive for dipping. A little bread on the side in the form of crunchy crostini or several days old Everyday Sourdough Bread sliced thin and toasted or crunchy Sourdough Croutons, both a welcome vehicle for scooping or spreading this creamy ricotta dip.
Traci’s Tips
- Freezer Friendly: Pesto-spinach whipped ricotta dip can be frozen (!!) for up to a month. Simply thaw in the refrigerator overnight and rewhisk or whip before serving.
- The garlic… the GARLIC! If you loooove garlic, add up to 4 cloves in the full 3 cup batch.
- Pesto? Use your favorite variety. I use Garlic Scape Pesto or Lemon Basil Pesto. The color is brighter green when using basil (garlic scape shown in pictures). Pesto dip anyone?
Enjoy Whipped Ricotta with These Recipes
- Mushroom Spinach Lasagna
- Broccoli Rabe Frittata
- Slather it over toasted Multigrain Sourdough Bread
- Homemade Sourdough Bread Croutons
10 Minute Pesto-Spinach Whipped Ricotta Dip
Ingredients
For 3 Cups (690g):
- 1/4 C (40g) Pine Nuts or Almonds, for garnish, optional
- 16 oz (453g) Whole Milk Ricotta, I like Belgioioso ricotta con latte*
- 2 1/2 C (100g) Fresh Spinach, packed
- 1/2 C (125g) Pesto, choose your favorite! I like basil or garlic scape
- 2-3 tsp Fresh Garlic, grated, or 3-4 cloves of garlic (go for 4 if you loove garlic!)
- 3/4 tsp Sea Salt
- 3/4 tsp Red Pepper Flakes
- 3/4 tsp Dried Oregano
- 1/2 Lemon Zest and Juice
- Fresh Ground Pepper
For 1 1/2 Cups (345g):
- 2 Tbs Pine Nuts or Almonds, for garnish, optional
- 8 oz (227g) Whole Milk Ricotta, I like Belgioioso ricotta con latte*
- 1 1/4 C (50g) Fresh Spinach, packed
- 1/4 C (75g) Pesto, choose your favorite! I like basil or garlic scape
- 1-2 tsp Fresh Garlic, grated, or 2-3 cloves of garlic (go for 3 if you loove garlic!)
- 1/4 + 1/8 tsp Sea Salt
- 1/4 + 1/8 tsp Red Pepper Flakes
- 1/4 + 1/8 tsp Dried Oregano
- 1/2 tsp Lemon Zest
- 2 tsp Lemon Juice
- Fresh Ground Pepper
Instructions
- If using nuts for the garnish – this is completely optional, preheat oven to 350F (180C) and toast the pine nuts for about 9-12 minutes (almonds for 12-14 minutes) or until golden and fragrant. If using almonds, give em’ a good chop after they’ve cooled.
- To the bowl of a food processor, add the ricotta, spinach, pesto, garlic, salt, pepper flakes, oregano, lemon zest and juice, and a few grinds of fresh ground pepper. Process until the spinach is finely chopped and ingredients are smooth and creamy, about 45 seconds, scraping down the bowl once while processing.
- Serve chilled or right away with fresh veggies, mini sourdough toasts, or crackers. Store in a lidded container for up to three days or freeze for up to a month. Whisk the ricotta after thawing as it tends to clump, but it’ll rewhip beautifully.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Hi! I’m making this in a few days. Have you used frozen spinach or should I really stick to fresh?
Hi Stef… I would stick with fresh here unless you’re using it in lasagna. The color is more vibrant. I hope this helps!
Wow, this is really delicious! I was making pesto with basil from my garden, and while the food processor was already smeared with pesto, I decided to make your ricotta pesto dip! It is just delicious! Rather than adding the extra red pepper flakes for heat, I chose to zest the whole lemon and use the juice of the whole lemon for a little extra brightness, (rather than half as indicated in the recipe) and that made it perfect for me! I also love that what I dont use at my party, I can freeze! Thanks for a great recipe!
Oh yessss! A perfect time to whip up this dip, while the food processor is smeared with pesto! It’s a win-win! Thank you for sharing your lemon subs – sounds amazing, Nancy! Yes to freezing for later… Thank you for your note and five star review! Day made!
This was posted just in time! We are having guests in a week and this will come in handy for casual talk. Looks delicious and I’m sure my guests will love it. Have a great weekend!
Hooray! I hope you and your guests enjoy it Claudia!