10 Minute Pesto-Spinach Whipped Ricotta Dip

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

10 Minute Pesto-Spinach Whipped Ricotta Dip

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*.

Course Appetizer, Condiment, Spread

Cuisine American

Diet Vegetarian

Keyword Pesto Dip, Ricotta Dip, Whipped Ricotta Recipe

Total Time 10

Servings Servings or 12 Servings

Calories 302kcal

Author Traci York

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