This Whipped Ricotta Dip with bursting roasted tomatoes, garlic and fresh herbs is a delicious & easy healthy appetizer! The creamy texture of the ricotta almost melts into the tomatoes and the best part is you can prep the ricotta in advance and just roast the tomatoes to add on top when time comes to serve it. 😊
As a dietitian, my favorite way to add flavor (and extra nutrition) to easy recipes like this is a to incorporate fresh veggies in a unique way! By roasting the tomatoes with a combination of fresh thyme and rosemary, sliced garlic, and olive oil, you create a rich sauce that takes plain store-bought ricotta from basic to the perfect appetizer.
Serve it in a small bowl on charcuterie boards or on it's own in a nice bowl with a side of pita chips, baguette slices, or thick crackers. You can even use the leftovers in grain bowls with all the good stuff like quinoa, arugula, and shredded chicken!
If you enjoy this recipe, you may also like my Whipped Goat Cheese Dip with Pecan Date Topping, Sweet Potatoes with Whipped Ricotta and Pecan Date topping or my another of my favorite ricotta dip recipes - my Whipped Ricotta with Honey! If you're looking for more healthy appetizers, try my Christmas Hummus Wreath, Hot Honey Feta Dip, or Mediterranean Crostini.
Jump to:
Key Ingredient Notes and Substitution Ideas
This Whipped Ricotta Dip with Tomatoes is made with simple ingredients. Below are some ingredient notes but be sure to check the recipe card for measurements and full recipe.
- Ricotta Cheese - creamy ricotta whips up easily in a food processor so it has a smooth texture. You can use whole milk ricotta cheese for the creamiest texture or part-skim ricotta for a lighter option. Ricotta is a relatively low calorie option compared to other cheeses like cream cheese and brie cheese.
- Grape Tomatoes or Cherry Tomatoes - fresh cherry or grape tomatoes work best for this recipe. And feel free to throw in some orange or yellow cherry tomatoes for more color like I did. Tomatoes contain powerful antioxidants called lycopene and they also provide vitamin C.
- Fresh Garlic Cloves - you'll use a good amount of fresh garlic cloves to add flavor to this recipe and it'll have your kitchen smelling amazing! Garlic is an antimicrobial and also contains antioxidants, manganese, and vitamin B6. If you don't like garlic, cut back on it or leave it out.
- Extra Virgin Olive Oil - if possible, use a high-quality olive oil for this recipe because with so few ingredients the flavor of your olive oil will really shine through. Olive oil is high in an Omega-9 fatty acid called oleic acid that is anti-inflammatory and may reduce the risk of heart disease.
- Fresh Rosemary and Fresh Thyme - fresh herbs are added to the roasted tomatoes to infuse even more flavor.
- Lemon Juice - fresh lemon juice brightens up all the flavors and is the final touch. You can add lemon zest for more color too.
- Kosher Salt & Black Pepper - a pinch of salt and black pepper to tie everything together.
- Optional - a touch of honey or hot honey, flaky sea salt, or fresh basil leaves added at the end!
How to Make Whipped Ricotta Dip
Below are the directions for how to make this dip. The complete recipe can be found in the recipe card at the bottom of this post.
- Step 1: Preheat the oven to 350℉ (177°C). In a glass baking dish or casserole dish, combine the tomatoes, sliced garlic, extra virgin olive oil, salt, and pepper. Give it a good stir and add the rosemary and thyme on top. Bake in the preheated oven for 20-25 minutes, until the tomatoes are almost bursting.
- Step 2: While the tomatoes roast, whip the ricotta cheese with olive oil and a little salt until it's smooth, about 1-2 minutes. You can do this in a food processor or with an electric hand mixer or stand mixer.
- Step 3: Add the creamy whipped ricotta dip to a serving bowl. Smooth it out with the back of a spoon.
- Step 4: When the tomatoes are done, toss the thyme and rosemary. Gently mash about half of the tomatoes with the back of a spoon to release their juice. Add the tomatoes on top of the ricotta dip. Spoon some of the excess liquid from the tomatoes over everything and add a squeeze of lemon juice. Optional: add a drizzle of honey or balsamic glaze and fresh basil.
Hint: I suggest serving this delicious dip with a sturdy cracker, pita chips, or crusty bread.
Dietitian Tip
If you have a few extra minutes, skip the store-bought apps and give it a try to make your own! You can make the easiest appetizers with just a few simple ingredients! And adding tomatoes on top of the dip doesn't just add flavor to this whipped ricotta dip. It's adds nutrition too. 😊
Video of How to Make Whipped Ricotta Dip with Tomatoes
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The best part about this Whipped Ricotta Dip is that it's easy to customize. Below are some ideas but feel free to get creative.
- Spicy - add red pepper flakes when roasting the tomatoes for a little kick .
- Mediterranean - add roasted red peppers, sun-dried tomatoes, or olives for even more of a Mediterranean flavor.
- Sweet - if you prefer a sweet whipped ricotta, replace the tomatoes with roasted grapes!
Prep and Storage for Whipped Ricotta Dip
- Prep - prep ahead of time by whipping the ricotta cheese with a tablespoon of the olive oil and a little salt. Store in the fridge until you're ready to serve. I suggest roasting the tomatoes right before serving the dip but if you don't have time for that, you can absolutely roast in advance and store in the fridge for 1-2 days until ready to assemble!
- Storage - store leftovers in an airtight container in the fridge for up to 2-3 days.
Expert Tips
- Drain the excess liquid from the ricotta cheese before whipping it. This will give you a creamier consistency.
- Give the ricotta a taste and add more salt as needed. It won't have a ton of flavor on it's own since ricotta is a mild cheese, so keep in mind that once you add the tomatoes it'll have a lot more flavor.
- Keep an eye on the garlic and tomatoes around 20 minutes to be sure not to burn the garlic.
- I suggest not stirring the whipped ricotta dip with the tomatoes...just serve it as is and let people mix it up when they dip into it!
FAQ
While healthy means something different to everyone, this is a lighter option than many cheese dips and it's also a nutrient-rich option. Ricotta cheese contains calcium and phosphorus, tomatoes provide antioxidants and vitamin C, and olive oil provides heart-healthy fatty acids.
Yes. I suggest to either serve it warm (right when the tomatoes come out of the oven) or at room temperature!
I don't suggest freezing it because it will have a grainy texture when thawed.
Absolutely! You can get a similar bursting effect from the tomatoes by cooking them in a small saucepan with the garlic and olive oil + seasonings. If doing so, I suggest letting the tomatoes heat for a few minutes and then adding the garlic because garlic can burn quite easily.
Related
Looking for other dietitian recipes like this? Try these:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Whipped Ricotta Dip with Roasted Tomatoes and Herbs
Equipment
- 1 baking dish
Ingredients
- 16 oz ricotta cheese
- 3 tablespoon extra virgin olive oil, divided (you'll use 1 tablespoon for the ricotta and 2 tablespoon for the tomatoes)
- 1 pint cherry tomatoes (or grape tomatoes)
- 2-3 cloves garlic, sliced
- ½ teaspoon kosher salt (for tomatoes) + more for ricotta (I use ~¼ teaspoon for the ricotta)
- ¼ teaspoon black pepper
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 squeeze fresh lemon juice (optional)
- 1 drizzle honey, hot honey, or balsamic glaze (optional)
Instructions
- Preheat the oven to 350℉ (177°C). In a glass baking dish or casserole dish, combine the tomatoes, sliced garlic, extra virgin olive oil, salt, and pepper. Give it a good stir and add the rosemary and thyme on top. Bake in the preheated oven for 20-25 minutes, until the tomatoes are almost bursting.
- While the tomatoes roast, whip the ricotta cheese with olive oil and a little salt until it's smooth, about 1-2 minutes. You can do this in a food processor or with an electric hand mixer or stand mixer.
- Add the creamy whipped ricotta dip to a serving bowl. Smooth it out with the back of a spoon.
- When the tomatoes are done, toss the thyme and rosemary. Gently mash about half of the tomatoes with the back of a spoon to release their juice. Add the tomatoes on top of the ricotta dip. Spoon some of the excess liquid from the tomatoes over everything and add a squeeze of lemon juice. Optional: add a drizzle of honey or balsamic glaze and fresh basil.
Video
Notes
- Drain the excess liquid from the ricotta cheese before whipping it. This will give you a creamier consistency.
- Give the ricotta a taste and add more salt as needed. It won't have a ton of flavor on it's own since ricotta is a mild cheese, so keep in mind that once you add the tomatoes it'll have a lot more flavor.
- Keep an eye on the garlic and tomatoes around 20 minutes to be sure not to burn the garlic.
- I suggest not stirring the whipped ricotta dip with the tomatoes...just serve it as is and let people mix it up when they dip into it!
- Prep - prep ahead of time by whipping the ricotta cheese with a tablespoon of the olive oil and a little salt. Store in the fridge until you're ready to serve. I suggest roasting the tomatoes right before serving the dip but if you don't have time for that, you can absolutely roast in advance and store in the fridge for 1-2 days until ready to assemble!
- Storage - store leftovers in an airtight container in the fridge for up to 2-3 days.
Comments
No Comments