Savory Whipped Ricotta and Feta Dip

It seemed a little fancy for the football party we were going to, but my friends knew I was working on this recipe for the blog and asked me to bring it along. Well, it was a huge hit, even as leftovers!

We dipped sourdough toast, raw vegetables, tortilla chips, and potato skins into it, all while chatting about how fabulous it would be with grilled vegetables or pasta. 

The mix of ricotta and feta cheese is the perfect fresh, light backdrop for the vibrant Mediterranean-themed garnishes that bring such a savory burst of flavor. And no worries if you have leftovers because it is the perfect pairing as a bed for roasted or grilled vegetables, layered in a sandwich wrap, or even tossed with pasta.

Ingredients You’ll Need

For the Roasted Tomatoes & Shallots:

• Grape tomatoes –These small, sweet tomatoes intensify in flavor when roasted, creating a savory, acidic, caramelized burst of juiciness.
• Shallots – Softer and milder than onions, shallots add a delicate, slightly sweet depth that makes any dish they go in just a little more elegant.
• Olive oil – A cornerstone of Mediterranean cuisine, enhances the flavors and adds a smooth finish.
• Dry Italian herb blend – Our favorite has a mix of Marjoram, Basil, Rosemary, Thyme, Oregano, Savory, and Sage providing aromatic and earthy depth.

For the Whipped Ricotta & Feta:

• Whole milk ricotta cheese – Its creamy texture makes the perfect base for this spread, adding richness without being heavy. TIP: Select ricotta brands that do not use thickeners for creamier results.
• Feta cheese – A briny and tangy contrast to the smooth ricotta, providing the salt that enhances all other flavors of the dish. TIP: Select brined feta instead of dry crumbled feta for a creamier texture.
• Garlic – Just a hint of raw garlic infuses a gentle pungency into the whipped cheese without overpowering it. (I know, I always add more garlic than most recipes call for, but not here. Trust me.)
• Lemon – The bright citrus flavor is subtle yet balances the richness of the cheese and oil.

Garnishes:

• Kalamata olives – Briny bits add a delightful contrast to the creamy cheese.
• Artichoke hearts – Their earthy, slightly tangy flavor goes hand in hand with olives to bring complexity to the flavor and texture.
• Pistachio nuts – A rich, buttery kind of nut that adds a crunchy element that complements the creamy and juicy components.
• Fresh basil – Its fresh, vibrant aroma and emerald hues make the dip as beautiful as it is delicious.

How to Make Whipped Ricotta and Feta Dip

Step 1: Roast the Tomatoes & Shallots

Preheat your oven to 400°F. Toss the halved tomatoes and sliced shallots with olive oil, dried herbs, salt, and black pepper until well coated. Spread them in a single layer on a parchment-lined baking sheet and roast for 20 minutes until the tomatoes are soft and slightly caramelized. Let them cool for about 5-10 minutes before assembling the dish.

Step 2: Whip the Ricotta & Feta

While the tomatoes are roasting, add the ricotta, feta, garlic, lemon zest, and lemon juice into a food processor or blender. Blend until the mixture is silky-smooth and creamy. Taste and adjust the salt if needed.

Step 3: Assemble & Serve

Transfer the whipped cheese mixture to a shallow bowl or serving platter. Use the back of a spoon to create swirls in the cheese—this will help hold the toppings.

Spoon the roasted tomatoes and shallots over the cheese. Sprinkle with Kalamata olives, artichokes, pistachios, and chopped fresh basil. Drizzle any leftover oil from the roasting pan over the top, or add an extra drizzle of olive oil for a glossy finish.