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Whipped Ricotta with Lemon and Olive Oil


Serve this fresh tasting Whipped Ricotta with Lemon and Olive Oil on good toasted French bread for a rustic yet elegant snack or appetizer.

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Rate this recipe 4.4/5 (17 Votes)


  • 1/4 cup cream cheese, softened
  • 2 cups whole-milk ricotta
  • 2 tablespoons whole milk
  • Coarse sea salt
  • Black pepper, freshly cracked
  • Lemon zest
  • Olive oil
  • Fench bread, toasted, for serving


Servings 2
Adapted from


Step 1

In the bowl of an electric stand mixer fitted with a whisk attachment, beat cream cheese until smooth and pliable. Stop the mixer and add ricotta and milk. Beat on medium speed for 4 to 5 minutes or until mixture is less grainy and fluffed. Remove from the mixer and place in a bowl of platter. Sprinkle generously with sea salt, black pepper, lemon zest, and a good drizzle of olive oil. Serve with toasted bread


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