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 like Lemon Basil Pesto or Garlic Scape Pesto. Serve ricotta dip with the freshest veggies and bits of crusty Homemade Sourdough Croutons or crackers.This recipe is vegetarian and easily gluten free.
Ricotta 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.
Just about any appetizer that has a long refrigerator life is a candidate, like this ricotta cheese dip. Freezer friendly? All the better! Preparing chilled appetizers like Chipotle Black Bean Dip, Olive Tapenade or toppings for this 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.
Quick Guide: How to Make this Easy Ricotta Cheese Dip
In the kitchen, the food processor is one of my most used tools for chopping, dicing and whipping up all the things, especially quick appetizers and snacks. It brings this ricotta cheese dip together with ease. Here’s how to make it (see recipe card for details):
- First, in the work 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.
- Next, process until the spinach is finely chopped and ingredients are smooth and creamy, about 45 seconds, scraping down the bowl once while processing.
- Last, transfer the ricotta cheese dip to a lidded storage container and refrigerator until ready to enjoy.
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 is a welcome vehicle for scooping or spreading this creamy ricotta dip.
A Few Whipped Ricotta Dip Recipe Notes
- 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.
- I’ve included a full and half recipe below. I usually end up making a full batch and freezing half for later.
- 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?
- If homemade ricotta is preferred, Rafaella shows us how on her blog.
Enjoy Your Whipped Ricotta with These Recipes
- Mushroom Spinach Lasagna
- Broccoli Rabe Frittata
- Slather it over toasted Multigrain Sourdough Bread
- Homemade Sourdough Bread Croutons
Pesto-Spinach Whipped Ricotta Dip Recipe
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
- 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.
This dip sounds amazing! I love the hint of spicyness because of the red chilli flakes! and this would be SO perfect for the summer! OK… now I want to talk about your shots! I cannot even begin how gorgeous they are Traci! I just want to stare at the first picture! IT is PERFECT!
Thank you so much for your kind words and encouragement Amisha! Those red chili flakes! I’m in looove too!
Laura | Tutti Dolci
I would devour this dip! So perfect for spring entertaining and snacking!
sue | theviewfromgreatisland
I would seriously be so happy eating this way every single day, gorgeous!
So good, Sue… I’ve even slathered it in lasagna! (but the spinach turns brown.. booo!) Thank you love!
Tessa | Salted Plains
I love how versatile this dip is! I’ve been making different vegan pestos at home as of late and I think they would work well in this too. Makes me so happy spring is here (or trying to be here!).
I think any pesto would work in this dip Tessa! It’s just so darn versatile. I like the color and added bulk from the spinach… indeed, here too… Spring is trying! In a day now the Service Berry buds are going to bust open!
I love such easy dip and when you say freezable… yay! Love how vibrant it looks, the entire platter.
Thank you for your note Kankana! Hooray for freezer friendly!
Hey Codrut! Indeed… a schmear on a sandwich? Yes please!
Oh how I wish we were neighbors! This recipe is just perfect for spring and summer outings!
I’d love that Annie! xo
Oh I love the idea of this and best is that it is freezable. Such pretty pictures Traci. I can’t wait for summer entertaining.
Hope you are having a great weekend.
Me too Ahsa… alfresco or picnics! So fun! xo
Geraldine | Green Valley Kitchen
Boy oh boy this looks great, Traci. I love delicious dips and this one couldn’t be easier. How great is it that you can freeze it so it’s on hand whenever you need it. Love that you included two serving sizes in the recipe list. And these are gorgeous pictures! Looking forward to trying this! Hope you’re having a good weekend.
Thank you Geraldine! xo I loooove being able to freeze an appt… talk about planning ahead! I’m going to schmear some of this on my pizza this weekend! :D
WHoa!!! These photos are so SO dreamy. And this dip, perfect for spring. So mouthwatering Traci. <3
I’d love to share over a glass of wine and good conversation xo
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!
Liz @ Floating Kitchen
What a lovely green hue on this dip! And I love all the accoutrements as well! Definitely starting to get into easy breezy entertaining season and this spread looks perfect for some hours spent out on the patio with friends. Beautiful photos, Traci! Have a fabulous weekend! XOXO!
Ooooh that sounds fabulous, Liz! I can hardly wait and for all the fresh veggies coming our way from the markets! I saw you got more snow :0 (!!). Sheesh!
Mary Ann | The Beach House Kitchen
I’ll definitely be trying this Traci! I look for recipes like this one all summer long, as we have guests quite often at the beach! Looks just beautiful too! Have a wonderful weekend!
Thank you Mary Ann… it’s one of those super fast appetizers I keep in mind for those times when I need something fast!