Fresh, creamy, and tangy—Ricotta Dip with Herbs and Garlic is pure dunking pleasure for your veggies (and your tastebuds). Plus, it’s super easy to whip together in less than 10 minutes.
Are you one of those people who likes to snack on fresh veggies and dip? Or, are you trying to get others in your house to eat more vegetables? Then, this dip is for you! No one can resist a creamy, garlicky, herby dip. Set the fresh veggies out with this dip, and watch them both disappear.
This is one of my easy go-to dips to set out for guests to snack on. It’s healthier than store-bought counterparts, and the flavor is SO much better. The only downside is there are rarely leftovers for me to snack on later.
FAQs
Store the dip in an airtight container in the fridge for up to 4 days—if it lasts that long.
Just about any fresh veggie will pair well with this dip. I used carrots, cucumber, and sweet peppers because that was what was in my fridge. But, you might also consider: peas, cauliflower, broccoli, endive, grape tomatoes, celery, sliced watermelon radishes, or even some olives.
Sure thing. You might think about trying fresh basil, chives, or thyme.
Nope, you can definitely substitute dried herbs. However, you will want to use about 2-3 teaspoons of dried herbs in place of the fresh. Dried herbs have a much more concentrated flavor than fresh. I’d start with less than you think you need; you can always add more to taste.
HOW TO PREPARE RICOTTA DIP WITH HERBS AND GARLIC:
- This dip is beyond easy to prepare, and the food processor does most of the work for you.
- Start by separating the dill fronds and parsley leaves from the tougher stems. Then peel and smash your garlic clove. (I use the flat side of my knife to smash the garlic, just be careful.)
- Add the herbs, garlic, and extra virgin olive oil to the bowl of the food processor. Pulse together until finely chopped. Then, add the ricotta cheese. Process until smooth and creamy, about one minute. You will need to stop to scrape down the sides of the bowl with a spatula a few times to ensure that all the ingredients are fully incorporated.
- After processing, spoon the ricotta mixture into a small bowl, and stir in the Greek yogurt, salt, and pepper. Yep, that’s it—easy peasy.
- Refrigerate for at least sixty minutes before serving.
SERVING SUGGESTIONS FOR RICOTTA CHEESE DIP:
- Use as a dip for fresh veggies (as pictured).
- Spread the ricotta dip on crackers, crostini, or toasted pita.
- Top your avocado toast with it, or simply toast a bagel and spread on the ricotta dip.
- Use it as a spread for wraps or pita sandwiches.
- Serve as a dip for Air Fryer Zucchini Fries.
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RECIPE NOTES:
- You definitely want a good quality whole-milk ricotta cheese. If you have access to fresh ricotta cheese, use that option.
- Don’t skip refrigerating this dip for at least an hour before serving. The ingredients need a chance to hang out together and develop flavor. I like to make this the night before I plan on serving.
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OTHER DIPS YOU MAY LIKE:
Everything but the Bagel Veggie Dip
Ricotta Dip with Herbs and Garlic
Are you one of those people who likes to snack on fresh veggies and dip? Or, are you trying to get others in your house to eat more vegetables? Then, this dip is for you! No one can resist a creamy, garlicky, herby dip. Set the fresh veggies out with this dip, and watch them both disappear.
Ingredients
- ¼ cup fresh dill fronds (loosely packed)
- ¼ cup fresh parsley leaves (loosely packed)
- 1 small garlic clove, smashed
- 1 tablespoon extra virgin olive oil
- ½ cup whole milk ricotta cheese
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon black pepper
- ¼ cup Greek yogurt
Instructions
- Start by separating the dill fronds and parsley leaves from the tougher stems. Then peel and smash your garlic clove.
- Add the herbs, garlic, and extra virgin olive oil to the bowl of the food processor. Pulse together until finely chopped. Add the ricotta cheese. Process until smooth and creamy, about one minute. You will need to stop to scrape down the sides of the bowl with a spatula a few times to ensure that all the ingredients are fully incorporated.
- After processing, spoon the ricotta mixture into a small bowl, and stir in the Greek yogurt, salt, and pepper. Yep, that’s it—easy peasy.
- Refrigerate for at least sixty minutes before serving.
Notes
- You definitely want a good quality whole-milk ricotta cheese. If you have access to fresh ricotta cheese, use that option.
- Don’t skip refrigerating this dip for at least an hour before serving. The ingredients need a chance to hang out together and develop flavor. I like to make this the night before I plan on serving.
Nutrition Information
Yield 5 Serving Size 3 tablespoonsAmount Per Serving Calories 76Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 13mgSodium 104mgCarbohydrates 2gFiber 0gSugar 0gProtein 4g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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