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

Pesto-Spinach Whipped Ricotta Dip

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
Course Appetizer, Condiment, Spread
Cuisine American
Keyword Pesto Dip, Ricotta Dip, Whipped Ricotta Recipe
Total Time 10 minutes
Servings 6 Servings or 12 Servings
Calories 107kcal
Author Traci York | Vanilla And Bean


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


  • 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. 


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