This fluffy, creamy and delicious whipped ricotta dip is so luscious and perfect for serving to a crowd (or simply enjoying on your own). One of the reasons I love making whipped ricotta is how easy it is to do. And because it's so easy, you can have some fun with the toppings. And this whipped ricotta is topped with brown butter, sage and honey. It's a cozy, autumn or winter dip to serve alongside your favourite soft pita, bread, crostini or crackers.

You know I love a good appetizer and a good dip. And I simply can't resist a whipped cheese dip, especially my viral whipped feta dip that always gets lots of love. So I'm going to just keep developing recipes with whipped cheeses. This time, it's whipped ricotta on its own, and it's ready in about 15 minutes. I hope you love this one as much as I do.

After trying a whipped ricotta with brown butter from a restaurant in NYC called Miss Ada, I knew I had to make this at home. It was sooo creamy, smooth and decadent with the brown butter drizzled on top. So if you love ricotta and brown butter, you're going to love this!

Ingredients

Here's everything you'll need to make this whipped ricotta with honey. Don't you just love how few ingredients you need!

• fresh whole milk ricotta
• extra virgin olive oil
• butter
• fresh sage leaves
• honey
• fresh pita, toasted bread/crostini or crackers for serving

How to Make Whipped Ricotta Dip

When I first discovered how easy it is to make whipped ricotta, I couldn't believe it. All you need is fresh whole milk ricotta (it tastes best IMO) and a food processor.

Other than those two things, just a few minutes of your time.

Spoon the ricotta into a food processor along with 1/2 tsp of the extra virgin olive oil. Process on high until smooth, creamy and whipped, about two to three minutes. Set aside.

Next, it's time to make the brown butter and crispy sage topping.

Heat a skillet over medium heat and add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. During the last minute, add the sage leaves and let them fry in the butter. Remove and set aside.

Dollop the whipped ricotta into a serving bowl/dish. Use the back of a spoon to make swooshes.

Drizzle the brown butter all over and top with sage, followed by the honey.

Serve with your choice of pita, bread or crackers and enjoy!

Tips

• Fresh ricotta: although it's not necessary, I've tried making whipped ricotta with both the regular tubs and fresh ricotta. Fresh ricotta wins every time. It just tastes better and I think it whips a little nicer and becomes fluffier. A full fat, or whole milk ricotta will also taste best, so I would encourage you to use that.
• Room temp ricotta: the ricotta will whip just fine straight from the fridge, but, once you add the melted brown butter if the whipped ricotta is too cold, it will harden on contact. I suggest letting the ricotta sit out for 15 to 20 minutes after whipping and before drizzling the butter.
• Let the butter cool: similar to the point above, let the brown butter sit for five minutes or so before drizzling.
• Use a food processor: this is the easiest appliance to use for this dip. A blender will also work, but it's a pain to clean, so I recommend a food processor, this is the one I use.

What to Serve with Whipped Ricotta

The best option would be grilled crostini or fresh pita.

If using fresh pita, you can lightly toast it to warm it up.

Of course, you can also serve it with your favourite crackers, or just spread it on toasted or fresh sourdough.

How to Store

• Store in an airtight container in the fridge for a few days.
• Keep the brown butter and sage separate if possible. If you already mixed it and this is just leftovers, don't worry about keeping it separate.
• Whipped ricotta made in the food processor like this doesn't need to be re-whipped.

Whipped ricotta may just be one of my new favourites of the whipped cheese options. I love how luscious, fluffy and creamy it whips up. Plus, it's pretty affordable to make.

I hope you love this whipped ricotta with honey and sage as much as I do.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Food Processor:

I love using this food processor in the kitchen, it's definitely one of my most used appliances. It especially works great for making whipped ricotta, whipped feta and making biscuits fast.

More Appetizer Recipes

Looking for more appetizers, check these ones out!

• Air fryer calamari
• Whipped Feta with Roasted Tomatoes
• Caramelized Onion Tart with Gruyere
• Blue Cheese Stuffed Pears
• Prosciutto Wrapped Persimmons
• Air Fryer Brie Bites with Fig Jam
• Air fryer coconut shrimp with Thai sweet chili sauce
• Harissa & squash red lentil dip (vegan)
• Air fryer Jalapeño Poppers
• Healthy french onion dip
• Butternut squash hummus with fried sage and dukkah
• Bang Bang Shrimp (air fryer)
• Hamachi Crudo
• Whipped Brie with Strawberries

Ready to make this? Let's get to it!

If you make this whipped ricotta dip please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.