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Home » Appetizers & Snacks » Cheese

Pesto-Spinach Whipped Ricotta Dip

By Traci · Jump to Recipe

Versatile, make ahead easy and freezer friendly. Serve ricotta dip with the freshest veggies and bits of crusty sourdough or crackers. Pesto-Spinach Whipped Ricotta Dip or spread whips up in no time flat for easy entertaining. This recipe is vegetarian and gluten free.

This post may contain affiliate links, which means if you click and make a purchase, I may make a commission at no cost to you. See my Affiliate Disclosure for more information.
Overhead shot of Pesto-Spinach Whipped Ricotta Dip shared with veggies, crackers, nuts and olives.

Ready Made Snacks

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 has my attention, like this pesto dip. Freezer friendly? All the better! Preparing chilled appetizers like dips, spreads or toppings for crostini ahead of time during busy weekends is especially convenient. And this whipped ricotta dip fits my idea of easy.

Ingredients for Pesto-Spinach Whipped Ricotta Dip.All the ingredients in a food processor.    Overhead shot of Pesto-Spinach Whipped Ricotta Dip just whipped up in a food processor.

An Easy to Make 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 dip together with ease. Simply toss all the ingredients into the work-bowl, and 45 seconds later, a creamy, lemony, garlicky whipped ricotta dip emerges.

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 sourdough sliced thin and toasted is a welcome vehicle for scooping or spreading this creamy ricotta dip. 

Overhead shot of Pesto-Spinach Whipped Ricotta Dip shared with veggies, crackers, nuts and olives.

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 love garlic scape or basil. The color is brighter green when using basil (garlic scape shown here). Pesto dip anyone? 
  • If  homemade ricotta is preferred, Rafaella shows us how on her blog.

More Ricotta Appetizer Love

  • Grilled Snap Pea and Whipped Ricotta Toast – Floating Kitchen
  • Strawberry Ricotta Brushetta – Foolproof Living
  • Heirloom Tomato and Ricotta Tart (gluten free) – Salted Plains
Overhead shot of Pesto-Spinach Whipped Ricotta Dip shared with veggies, crackers, nuts and olives.
Print Recipe

the recipe

Pesto-Spinach Whipped Ricotta Dip

Total Time:10 minutes
Servings:6 Servings or 12 Servings
Calories:107kcal
Author:Traci York | Vanilla And Bean
So versatile, make ahead easy and freezer friendly. Serve with the freshest veggies and crusty bread or crackers. Pesto-Spinach Whipped Ricotta Dip whips up in no time flat for easy entertaining. vegetarian + gluten free

Ingredients

For 3 Cups (690g):

  • 1/4 C (40g) Pine Nuts or Almonds for garnish, optional
  • 16 oz (453g) Whole Milk Ricotta I like 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 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. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 107kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 276mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 0.2mg
Tried this recipe?Loved it? Take a snap of what you made and share on social: @VanillaAndBean, tag #VanillaAndBean!

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Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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