Creamy Roasted Garlic Whipped Ricotta Dip

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Here is my favorite roasted garlic whipped ricotta dip recipe, with creamy ricotta cheese, sweet roasted garlic, fresh herbs, and a drizzle of good olive oil.

This dip is always the first thing to disappear at our dinner parties. I usually make a double batch because everyone asks for the recipe, and it’s perfect with crusty bread or fresh vegetables.

What Kind of Ricotta Should I Use?

For this whipped ricotta dip, you’ll want to stick with whole milk ricotta rather than part-skim or fat-free versions. The extra fat content makes all the difference when it comes to getting that smooth, creamy texture that whips up beautifully. You can find good ricotta at most grocery stores, but if you have access to fresh ricotta from an Italian deli or specialty store, that’s even better. Some ricotta can be a bit grainy, so if yours seems lumpy, just give it a quick stir or even a gentle press through a fine mesh strainer before whipping to ensure your dip comes out silky smooth.

Options for Substitutions

This simple dip is pretty forgiving when it comes to swaps:

• Whole milk ricotta: Part-skim ricotta works fine, though it might be slightly less creamy. You can also try cottage cheese blended until smooth, or even cream cheese mixed with a splash of milk for a richer version.
• Fresh garlic bulb: If you don’t want to roast a whole bulb, you can use 3-4 cloves of minced raw garlic, but add it gradually since raw garlic is much stronger. Garlic powder works too – start with 1 teaspoon.
• Fresh lemon juice: Bottled lemon juice is fine in a pinch, or you can substitute with white wine vinegar or apple cider vinegar for that bright, tangy flavor.
• Cherry tomatoes: Regular tomatoes work great – just dice them up. Grape tomatoes are another good option, or you can skip the tomatoes entirely and serve with crackers or bread.
• Italian seasoning: Mix your own with dried basil, oregano, and thyme, or use just dried basil if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting garlic is not giving it enough time in the oven – undercooked garlic will be sharp and bitter instead of sweet and creamy, so make sure those cloves are golden brown and soft enough to squeeze out easily.

Another common error is not draining your ricotta properly, which can leave you with a watery dip that won’t hold its fluffy texture – place the ricotta in a fine-mesh strainer for 15-20 minutes before whipping to remove excess moisture.

When roasting the cherry tomatoes, avoid overcrowding them on the pan since this causes them to steam rather than caramelize, and don’t skip the step of letting both the garlic and tomatoes cool slightly before mixing them into the ricotta.

For the smoothest results, make sure your ricotta is at room temperature before whipping, and taste as you go with the lemon juice since some lemons are more tart than others.

What to Serve With Roasted Garlic Whipped Ricotta Dip?

This creamy dip is perfect for spreading on toasted baguette slices or warm pita bread – the roasted garlic flavor really shines when you have something crunchy to scoop it up with. I love serving it alongside a big platter of fresh vegetables like cucumber slices, bell pepper strips, and cherry tomatoes for a lighter option that lets the ricotta’s creamy texture take center stage. You can also use it as a base for crostini by spreading it on toasted bread and topping with the roasted cherry tomatoes from the recipe, or even add some prosciutto and fresh basil for a more substantial appetizer. It works great as part of a cheese board too, paired with crackers, olives, and maybe some honey for drizzling.

Storage Instructions

Refrigerate: This whipped ricotta dip tastes even better the next day after all the flavors have had time to meld together. Store it covered in the fridge for up to 4 days. I like to give it a quick stir before serving since it might separate slightly, but that’s totally normal with ricotta-based dips.

Make Ahead: You can absolutely make this dip a day or two in advance, which actually makes entertaining so much easier. The roasted garlic flavor gets even more mellow and delicious over time. Just keep the roasted tomatoes separate if you want them to stay firm, then add them right before serving.

Serve: Let the dip come to room temperature for about 20-30 minutes before serving for the best texture and flavor. If it seems a bit thick after being in the fridge, you can whisk in a splash of olive oil or lemon juice to loosen it up.

Preparation Time	10-15 minutes
Cooking Time	45-50 minutes
Total Time	55-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 50-55 g
• Carbohydrates: 45-50 g

Ingredients

For the whipped ricotta:

• 1 large head garlic
• Splash olive oil
• Small pinch salt
• 16 oz whole milk ricotta cheese
• Juice of 1 lemon
• Salt and black pepper, to taste

For the roasted tomatoes:

• 2 cups cherry tomatoes
• 1 tbsp olive oil
• 1/2 tsp italian herb blend
• Large pinch salt

Step 1: Roast the Garlic

• 1 large head garlic
• splash olive oil
• small pinch salt

Preheat your oven to 400°F (200°C).

Slice off the top of the garlic bulb to expose the cloves and remove any excess papery skin.

Drizzle a splash of olive oil over the garlic and sprinkle with a small pinch of salt.

Wrap the garlic tightly in foil, ensuring the oil won’t leak out.

Place the foil-wrapped garlic directly in the preheated oven and roast for 30-35 minutes, or until the cloves are fork-tender and golden.

Step 2: Roast the Cherry Tomatoes

• 2 cups cherry tomatoes
• 1 tbsp olive oil
• 1/2 tsp Italian herb blend
• large pinch salt

While the garlic is roasting, place the washed cherry tomatoes on a sheet pan.

Drizzle with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon of Italian herb blend and a large pinch of salt.

Toss the tomatoes with your hands to coat them evenly.

Place the sheet pan in the oven (alongside the garlic if there is room) and roast for about 15 minutes, until the tomatoes start to burst and soften.

Step 3: Mash the Roasted Garlic

• roasted garlic cloves from Step 1

Once the garlic is finished roasting, carefully open the foil and let it cool for a few minutes.

Squeeze the roasted cloves from the bulb into a large bowl and mash them with a fork until they reach a paste-like consistency.

Step 4: Whip the Ricotta Mixture

• 16 oz whole milk ricotta cheese
• juice of 1 lemon
• salt and black pepper, to taste
• mashed roasted garlic from Step 3

Add the whole milk ricotta cheese to the bowl with the mashed roasted garlic.

Using a whisk or a mixer, whip vigorously for about 1 minute until the mixture becomes light and creamy.

Add the lemon juice and season with salt and black pepper to taste.

Whisk until well combined.

Taste and adjust seasoning as needed.

I like to really whip the ricotta until it’s ultra-fluffy—it makes all the difference!

Step 5: Assemble and Serve

• whipped ricotta mixture from Step 4
• roasted cherry tomatoes from Step 2
• splash olive oil
• salt and black pepper, to taste

Transfer the whipped ricotta mixture to a serving bowl or plate.

Top generously with the roasted cherry tomatoes from Step 2.

Drizzle with a splash of olive oil and add more salt and black pepper if desired.

Serve fresh, ideally with pita chips or your favorite dippers.

For a little extra brightness, I sometimes add a tiny bit more lemon juice on top before serving.