Whipped Ricotta Caprese Dip – Skinnytaste

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This whipped ricotta dip has all the fresh, vibrant flavors of a classic caprese salad—just in a creamy, scoopable dip that’s perfect for holiday gatherings.

Whipped Ricotta Dip

I have been creating new appetizers for the holidays, and I loved how this one turned out. This whipped ricotta caprese dip takes the caprese salad ingredients—juicy tomatoes, fresh basil, and creamy cheese—and turns them into a smooth, scoopable dip that’s perfect for sharing. It comes together quickly, feels a little special without being fussy, looks festive, and is sure to be a crowd- pleaser. If you prefer a crostini, try this whipped ricotta toast with similar ingredients!

Why This Whipped Ricotta Dip Works

I love whipped ricotta dip, top it with roasted tomatoes and basil and you have an easy appetizer you can serve at your next party. So simple and always a crowd-pleaser.

• Pretty Presentation: We eat with our eyes first, and this festive red, white, and green appetizer will look gorgeous on your table.
• Quick: Takes only about 20 minutes. Just roast, whip, and serve.
• Low effort, high payoff: It looks and tastes impressive yet requires only a few simple steps.

Ingredients You’ll Need

Here’s more info on all the ingredients for this easy caprese dip recipe. See the recipe card below for the exact measurements.

• Cherry Tomatoes: Roasting brings out their sweetness.
• Extra Virgin Olive Oil prevents the tomatoes from sticking to the dish and drying out.
• Garlic infuses the tomatoes with its strong flavor, which mellows as they roast.
• Salt draws out the tomatoes’ moisture and enhances flavor.
• Whole-milk Ricotta is a creamy, white Italian cheese.
• Fresh basil, an essential ingredient in Caprese salad, makes a pretty garnish.

How to Make Whipped Ricotta Dip

Whipping the ricotta makes it lighter and airier, with an even smoother texture. See the recipe card at the bottom for printable directions.

Roast the tomatord and garlic

Whip the ricotta

1. Roast the tomatoes: Toss them with olive oil, garlic, and salt, then bake at 425°F until they burst. Place the dish on the top rack and broil for 1 to 2 minutes until the tomatoes brown.
2. Whip the ricotta with the remaining salt in a food processor.
3. How to serve: Spread the ricotta into a serving bowl and top with the tomatoes and basil.

Variations

• Boost the protein: Swap ricotta for cottage cheese for a higher-protein option, or use 1 1/3 cups of ricotta and 1/3 cup of cottage cheese.
• Tomato options: Use grape tomatoes. If you want to skip roasting the tomatoes, use jarred sun-dried tomatoes, or, if you’re making this app in the summer, use raw tomatoes when they’re at their peak.
• Experiment with herbs: While basil is the traditional herb for caprese, I think this dip would also be good with fresh oregano, rosemary, or parsley.
• Boost the flavor: Add sliced shallots to the tomatoes before roasting, zest with lemon, or drizzle with balsamic glaze.
• No food processor? Use a blender. You can even skip the whipping step, though it won’t be quite as smooth.

Storage

• How to prep ahead: Whip the ricotta up to 3 days in advance and refrigerate. The roasted tomatoes are best fresh out of the oven.
• Store leftover dip in an airtight container for up to 4 days.

More Easy Appetizers You’ll Love

For more appetizer recipes, check out these five healthy appetizers to make for your next party!

Prep: 10 minutes mins

Cook: 17 minutes mins

Total: 27 minutes mins

Yield: 8 servings

Serving Size: 1 /8th of recipe

Cook Mode

• Preheat the oven to 425° F. Add the tomatoes, garlic, olive oil, and ¼ teaspoon of salt to a baking dish. Toss well to coat everything in the olive oil.

• Transfer the baking dish to the oven and roast until the tomatoes are bursting, about 15 minutes. Move the baking dish to the highest rack in the oven and broil on high for 1-2 minutes to brown the tomatoes. Remove from the oven and let cool slightly.

• In the meantime, add the ricotta and remaining ¼ teaspoon of salt to a food processor. Process until completely smooth, about 30 seconds.

• Transfer the whipped ricotta to a shallow bowl and smooth it into an even layer. Top with the roasted tomatoes and garlic. Garnish with chopped basil. Serve with vegetables, crackers, baguette, or crostini.

Last Step:

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• To make crostini, preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Slice baguette into ⅓- inch thick slices and spray with olive oil spray. Season to taste with salt. Bake for 10-12 minutes, until lightly golden and crisp. Rub with raw garlic, if desired.
• Tomato mixture makes 1 cup
• Ricotta mixture makes 1 ½ cups
• Cheese mixture can be made up to 3 days in advance.

Serving: 1 /8th of recipe, Calories: 112 kcal, Carbohydrates: 3.5 g, Protein: 6.5 g, Fat: 8 g, Saturated Fat: 4.5 g, Cholesterol: 22.5 mg, Sodium: 130.5 mg, Fiber: 0.5 g, Sugar: 2.5 g