Herb and Lemon Ricotta Dip

Name: Herb and Lemon Ricotta Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 15 oz (425 g) ricotta cheese, whole milk, at room temperature; ½ cup (15 g) fresh flat-leaf parsley, roughly chopped; 3 tablespoon (6 g) fresh dill, roughly chopped; 2 tablespoon (5 g) fresh basil, roughly chopped (optional); 2 clove (6 g) garlic, minced; 2 tablespoon (30 ml) lemon juice, fresh; 1 teaspoon (2 g) lemon zest; 2 tablespoon (30 ml) extra virgin olive oil; to taste kosher salt; to taste black pepper, freshly ground; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, fresh Mediterranean dip made by blending creamy ricotta cheese with bright lemon juice, aromatic fresh herbs, and garlic. This no-cook dip comes together in minutes and makes an elegant appetizer served with fresh vegetables, crunchy crackers, or toasted bread.

Prep: 10 min
Cook: —
Wait: 10 min
Total: 20 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Remove ricotta from refrigerator 15 minutes before blending for smoother texture
Wash fresh herbs and pat dry thoroughly
Have lemon zested and juiced before starting
Prepare serving bowl and any garnish ahead of time

1
Combine base ingredients
- Add ricotta cheese, minced garlic, lemon juice, and lemon zest to a food processor.
- Pulse together 3–4 times until well combined but still slightly chunky.
- Do not overmix or the ricotta will become grainy and separated.
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Ready when: Mixture is well combined but retains a creamy, slightly textured consistency
Tip: Overblending will break down the ricotta and make the dip grainy; pulse gently and stop early rather than late.
2
Add fresh herbs
- Add chopped parsley and dill to the processor bowl, then pulse 2–3 times to combine and distribute the herbs evenly throughout the dip.
- Add basil if using.
- The herbs should remain visible as flecks, not completely pureed.
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Ready when: Herbs are evenly distributed and dip shows green flecks throughout
Tip: Reserve a small pinch of fresh parsley to use as a garnish for color and freshness just before serving.
3
Incorporate olive oil and season
- Drizzle in the olive oil while pulsing gently, which will lighten the texture and create a silkier dip.
- Transfer the mixture to a serving bowl.
- Taste the dip and season with kosher salt and freshly ground black pepper.
- Add red pepper flakes if you prefer a subtle heat.
- Stir gently with a wooden spoon to combine.
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Ready when: Dip is smooth, creamy, and well seasoned to your taste
Tip: Season gradually in small amounts—you can always add more salt or pepper, but you cannot remove it. Taste as you go.
4
Chill and serve
- Refrigerate the dip for at least 10 minutes to allow flavors to meld and the dip to set slightly.
- This also helps the dip hold its shape better when served.
- If making ahead, cover tightly with plastic wrap.
- Drizzle with a small amount of olive oil and garnish with a sprinkle of fresh parsley and a pinch of red pepper flakes just before serving.
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Ready when: Dip is chilled and has slightly firmed up
Tip: Serve with fresh vegetables (cucumber, radish, bell pepper), toasted bread, crackers, or crudités for dipping.

Good to know

Tips

For the smoothest texture, allow ricotta to sit at room temperature for 15 minutes before blending—cold ricotta is harder to blend without overworking it.
Use fresh herbs whenever possible; dried herbs lack the bright, clean flavor that makes this dip special. If you must use dried herbs, use one-third the amount (1 teaspoon dill, 1 teaspoon parsley, ½ teaspoon basil).
Do not overmix or blend at high speed; gentle pulsing keeps the dip creamy rather than broken and grainy. If separation occurs, whisk in 1 tablespoon of heavy cream to bring it back together.
Taste and adjust seasoning just before serving—citrus and herbs are the stars here, so be bold with the lemon juice and don't be shy with the herbs.

Make ahead

Yes. Mix the dip up to 2 days ahead and store it covered in the refrigerator. Taste and adjust seasoning just before serving as salt can intensify over time. Do not freeze.

Storage & reheating

Refrigerator: Cover tightly and store up to 3 days. The flavors remain bright and fresh for the first 2 days. After 3 days, the lemon brightness fades and herbs may darken. Freezer: Not recommended, as ricotta separates when thawed.

Substitutions

ricotta cheese, whole milk → Greek yogurt or a mix of ricotta and Greek yogurt. Substitute up to half the ricotta with Greek yogurt for a tangier, brighter dip. Blend well to avoid graininess. The result will be slightly looser, so you may use a tablespoon less olive oil.
fresh flat-leaf parsley → Fresh chives or tarragon. Use the same amount. Chives add a mild onion note, while tarragon brings a subtle anise flavor. Both work beautifully in a Mediterranean dip.
lemon juice, fresh → Fresh lime juice. Use the same amount of fresh lime juice for a different citrus note. Reduce lemon zest to ½ teaspoon and add ½ teaspoon lime zest instead.
fresh dill → Fresh mint or fennel fronds. Use the same amount. Mint creates a brighter, slightly sweet profile; fennel fronds echo the anise notes of dill. Adjust to taste.