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Pesto-Spinach Whipped Ricotta Dip

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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

  1. 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.
  2. In a food processor, combine ricotta, spinach, pesto, garlic, salt, red pepper flakes, oregano, lemon zest, lemon juice, and black pepper.
  3. Process for about 45 seconds, scraping down the sides once, until smooth and creamy.
  4. Transfer to a serving bowl and top with toasted nuts if desired.
  5. 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.

Nutrition

Find it online: https://savorymomskitchen.com/pesto-spinach-whipped-ricotta-dip/