Versatile, creamy, and bursting with flavor, this Pesto-Spinach Whipped Ricotta Dip comes together in just 10 minutes. It’s a light yet satisfying appetizer, perfect for spreading on crostini, dipping with fresh veggies, or adding to your next charcuterie board. With the vibrant freshness of spinach and basil pesto blended into smooth ricotta, this dip is both elegant and effortless—ideal for entertaining or casual snacking.
Why You’ll Love This Recipe
Quick and easy—ready in only 10 minutes.
Perfect make-ahead appetizer; keeps well in the fridge or freezer.
Naturally vegetarian and easily gluten-free.
Creamy, savory, and full of herby flavor from pesto and fresh spinach.
Great for parties, picnics, or a light lunch with sourdough toasts or crackers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 oz (453 g) whole milk ricotta
2 ½ cups (100 g) fresh spinach, packed
½ cup (125 g) pesto (basil or garlic scape)
2–3 tsp fresh garlic, grated (or 3–4 cloves)
¾ tsp sea salt
¾ tsp red pepper flakes
¾ tsp dried oregano
½ lemon, zest and juice
Freshly ground black pepper, to taste
¼ cup (40 g) pine nuts or almonds, toasted and chopped for garnish (optional)
Directions
If using nuts for garnish, preheat the oven to 350°F (180°C). Toast pine nuts for 9–12 minutes or almonds for 12–14 minutes, until golden and fragrant. Let cool, then chop if using almonds.
In a food processor, combine ricotta, spinach, pesto, garlic, salt, red pepper flakes, oregano, lemon zest, lemon juice, and a few grinds of black pepper.
Process for about 45 seconds, scraping down the bowl once, until smooth and creamy.
Transfer to a serving bowl and top with toasted nuts, if desired.
Serve immediately or chill until ready to serve with veggies, crostini, or crackers.
Servings and timing
Servings: 6
Yield: about 3 cups
Preparation time: 10 minutes
Total time: 10 minutes
Calories: approximately 302 kcal per ½-cup serving
Variations
Nut-Free Option: Skip the pine nuts or almonds and garnish with toasted sunflower seeds.
Extra Creamy Texture: Add a tablespoon of olive oil while blending.
Zesty Twist: Use a whole lemon’s juice and zest for a brighter flavor.
Herb Swap: Replace spinach with baby kale or arugula for a peppery kick.
Vegan Option: Substitute dairy-free ricotta for a plant-based version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, whisk or stir to restore its creamy texture.
To freeze, place in a sealed container and store for up to 1 month. Thaw in the refrigerator overnight and rewhip before serving.
FAQs
1. Can I use frozen spinach instead of fresh?
Fresh spinach gives a brighter color and fresher flavor, but thawed and well-drained frozen spinach can be used in a pinch.
2. What type of pesto works best?
Classic basil pesto gives the best flavor balance, but garlic scape or lemon basil pesto adds unique twists.
3. Can I make this dip ahead of time?
Yes, you can prepare it up to 2 days in advance and store it chilled. Whisk before serving.
4. How do I make it gluten-free?
Ensure your pesto and crackers are certified gluten-free, as some brands contain malt vinegar or gluten-based stabilizers.
5. What can I serve with this dip?
Fresh veggies, sourdough crostini, crackers, pita chips, or even as a sandwich spread.
6. Can I make it spicy?
Add extra red pepper flakes or a pinch of cayenne for more heat.
7. Can I use low-fat ricotta?
You can, but the texture may be less creamy. Whole milk ricotta gives the best consistency.
8. How can I make it more tangy?
Add more lemon juice or a small spoon of Greek yogurt for an extra tangy note.
9. Can I freeze it after it’s been served?
Yes, as long as it hasn’t been sitting out for too long. Freeze within a few hours for the best quality.
10. How do I rewhip the dip after freezing?
Let it thaw overnight in the fridge, then blend or whisk to restore its light texture before serving.
Conclusion
This Pesto-Spinach Whipped Ricotta Dip is a crowd-pleasing appetizer that brings together creamy ricotta, fresh greens, and aromatic herbs in every bite. It’s simple to make, perfect for any gathering, and versatile enough to serve as a dip, spread, or side. Whether you enjoy it freshly made or from the freezer, it’s guaranteed to add a touch of freshness and flavor to your table.
This Pesto-Spinach Whipped Ricotta Dip is a quick, creamy, and flavorful appetizer made with fresh spinach, basil pesto, and whole milk ricotta. Ready in just 10 minutes, it’s perfect for dipping, spreading, or adding to a charcuterie board.
Author:Sophia
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:About 3 cups (serves 6)
Category:Appetizer
Method:Blended
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
16 oz (453 g) whole milk ricotta
2 ½ cups (100 g) fresh spinach, packed
½ cup (125 g) pesto (basil or garlic scape)
2–3 tsp fresh garlic, grated (or 3–4 cloves)
¾ tsp sea salt
¾ tsp red pepper flakes
¾ tsp dried oregano
½ lemon, zest and juice
Freshly ground black pepper, to taste
¼ cup (40 g) pine nuts or almonds, toasted and chopped for garnish (optional)
Instructions
If using nuts for garnish, preheat oven to 350°F (180°C). Toast pine nuts for 9–12 minutes or almonds for 12–14 minutes until golden and fragrant. Let cool, then chop if using almonds.
In a food processor, combine ricotta, spinach, pesto, garlic, salt, red pepper flakes, oregano, lemon zest, lemon juice, and black pepper.
Process for about 45 seconds, scraping down the sides once, until smooth and creamy.
Transfer to a serving bowl and top with toasted nuts if desired.
Serve immediately or chill until ready with veggies, crostini, or crackers.
Notes
Use dairy-free ricotta for a vegan version.
Add a tablespoon of olive oil for extra creaminess.
Substitute spinach with arugula or baby kale for a peppery twist.
For a nut-free version, skip the garnish or use sunflower seeds.
Rewhip or stir the dip before serving if stored in the fridge or freezer.
