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You are here: Home / Recipes / Appetizers / Dips & Spreads / 10 Minute Pesto-Spinach Whipped Ricotta Dip

10 Minute Pesto-Spinach Whipped Ricotta Dip

5 stars (from 8 ratings)
By Traci York — Updated August 22, 2023 — 28 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

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.

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

Table of Contents

  • Ricotta Pesto Dip is a Ready Made Snack
  • Quick Guide: How to Make Ricotta Pesto Dip 
  • Expert Tips
  • Enjoy Whipped Ricotta with These Recipes
  • 10 Minute Pesto-Spinach Whipped Ricotta Dip Recipe

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.

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.

Quick Guide: How to Make Ricotta Pesto 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 the 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 or crunchy Sourdough Croutons, both 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.

Expert 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. 
  • 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 Whipped Ricotta with These Recipes

  • Mushroom Spinach Lasagna
  • Broccoli Rabe Frittata
  • Slather it over toasted Multigrain Sourdough Bread
  • Homemade Sourdough Bread Croutons
Overhead shot of Pesto-Spinach Whipped Ricotta Dip shared with veggies, crackers, nuts and olives.
Print Recipe

10 Minute Pesto-Spinach Whipped Ricotta Dip Recipe

Total Time:10 minutes minutes
Servings:6 Servings or 12 Servings
Calories:258kcal
Author:Traci York
So versatile, make ahead easy and freezer friendly. Serve with the freshest veggies and Homemade Sourdough Croutons or crackers. Pesto-Spinach Whipped Ricotta Dip whips up in no time for easy entertaining. This recipe is vegetarian + easily 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 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

*Some ricotta brands use malt vinegar and stabilizers in their recipe. Malt vinegar is not gluten free and some stabilizers may contain gluten. As always, check with individual brands for their gluten statement. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 0.5cup, | Calories: 258kcal | Carbohydrates: 7g | Protein: 11g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 562mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2007IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

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  1. Avatar for StefStef

    September 23, 2023 at 3:51 am

    Hi! I’m making this in a few days. Have you used frozen spinach or should I really stick to fresh?

    Reply
    • Avatar for Traci YorkTraci York

      September 23, 2023 at 8:26 am

      Hi Stef… I would stick with fresh here unless you’re using it in lasagna. The color is more vibrant. I hope this helps!

      Reply
  2. Avatar for NancyNancy

    August 25, 2023 at 1:35 pm

    5 stars
    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!

    Reply
    • Avatar for Traci YorkTraci York

      August 26, 2023 at 1:02 pm

      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!

      Reply
  3. Avatar for AmishaAmisha

    April 11, 2018 at 10:19 pm

    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!

    Reply
    • Avatar for TraciTraci

      April 13, 2018 at 8:44 am

      Thank you so much for your kind words and encouragement Amisha! Those red chili flakes! I’m in looove too!

      Reply
  4. Avatar for Laura | Tutti DolciLaura | Tutti Dolci

    April 7, 2018 at 9:49 pm

    I would devour this dip! So perfect for spring entertaining and snacking!

    Reply
  5. Avatar for sue | theviewfromgreatislandsue | theviewfromgreatisland

    April 5, 2018 at 10:13 am

    I would seriously be so happy eating this way every single day, gorgeous!

    Reply
    • Avatar for TraciTraci

      April 6, 2018 at 11:07 am

      So good, Sue… I’ve even slathered it in lasagna! (but the spinach turns brown.. booo!) Thank you love!

      Reply
  6. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    April 4, 2018 at 1:19 pm

    5 stars
    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!).

    Reply
    • Avatar for TraciTraci

      April 4, 2018 at 2:08 pm

      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!

      Reply
  7. Avatar for KankanaKankana

    April 3, 2018 at 9:00 pm

    I love such easy dip and when you say freezable… yay! Love how vibrant it looks, the entire platter.

    Reply
    • Avatar for TraciTraci

      April 4, 2018 at 2:06 pm

      Thank you for your note Kankana! Hooray for freezer friendly!

      Reply
  8. Avatar for TraciTraci

    April 3, 2018 at 8:54 am

    Hey Codrut! Indeed… a schmear on a sandwich? Yes please!

    Reply
  9. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    April 2, 2018 at 2:28 pm

    5 stars
    Oh how I wish we were neighbors! This recipe is just perfect for spring and summer outings!

    Reply
    • Avatar for TraciTraci

      April 3, 2018 at 8:53 am

      I’d love that Annie! xo

      Reply
  10. Avatar for Asha ShivaAsha Shiva

    April 1, 2018 at 3:09 pm

    5 stars
    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.
    xox

    Reply
    • Avatar for TraciTraci

      April 3, 2018 at 8:53 am

      Me too Ahsa… alfresco or picnics! So fun! xo

      Reply
  11. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    April 1, 2018 at 7:55 am

    5 stars
    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.

    Reply
    • Avatar for TraciTraci

      April 3, 2018 at 8:38 am

      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

      Reply
  12. Avatar for Aysegul SanfordAysegul Sanford

    March 31, 2018 at 11:56 am

    5 stars
    WHoa!!! These photos are so SO dreamy. And this dip, perfect for spring. So mouthwatering Traci. <3

    Reply
    • Avatar for TraciTraci

      April 3, 2018 at 8:37 am

      I’d love to share over a glass of wine and good conversation xo

      Reply
  13. Avatar for ClaudiaClaudia

    March 31, 2018 at 9:49 am

    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!

    Reply
    • Avatar for TraciTraci

      April 3, 2018 at 8:25 am

      Hooray! I hope you and your guests enjoy it Claudia!

      Reply
  14. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    March 31, 2018 at 6:18 am

    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!

    Reply
    • Avatar for TraciTraci

      April 3, 2018 at 8:22 am

      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!

      Reply
  15. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    March 30, 2018 at 10:51 am

    5 stars
    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!

    Reply
    • Avatar for TraciTraci

      March 30, 2018 at 11:16 am

      Thank you Mary Ann… it’s one of those super fast appetizers I keep in mind for those times when I need something fast!

      Reply

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