I love how this whipped ricotta caprese dip captures all the fresh, classic flavors of a caprese salad in a creamy, shareable form. I turn juicy roasted tomatoes, smooth ricotta, and fresh basil into an easy appetizer that feels festive, comforting, and perfect for gatherings or casual snacking.
Why You’ll Love This Recipe
I like this recipe because it feels special without being complicated. I enjoy how quickly it comes together, and I appreciate that it looks beautiful on the table with very little effort. I also love how light yet satisfying it is, making it easy to serve before a meal or alongside other appetizers without feeling too heavy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 ounces cherry tomatoes
1 teaspoon extra virgin olive oil
2 cloves garlic, sliced
½ teaspoon kosher salt, divided
1 16-ounce container whole-milk ricotta
2 tablespoons chopped fresh basil, for garnish
Vegetables, crackers, baguette, or crostini, for serving
Directions
I start by preheating the oven to 425°F. I add the cherry tomatoes, garlic, olive oil, and half of the salt to a baking dish and toss everything until well coated. I roast the tomatoes for about 15 minutes, until they burst, then move the dish to the top rack and broil for 1 to 2 minutes to get some nice browning. I remove them from the oven and let them cool slightly.
While the tomatoes are roasting, I add the ricotta and remaining salt to a food processor and blend until completely smooth and creamy. I spread the whipped ricotta into a shallow serving bowl, spoon the roasted tomatoes and garlic over the top, and finish with chopped fresh basil before serving.
Servings And Timing
I usually make this recipe for about 8 servings. The total time is around 27 minutes, with about 10 minutes of prep time and 17 minutes of cooking time, which makes it perfect when I need something quick and impressive.
Variations
I sometimes boost the protein by swapping part or all of the ricotta with cottage cheese. I like using grape tomatoes if I don’t have cherry tomatoes on hand, and in the summer I occasionally skip roasting and use fresh tomatoes instead. I also enjoy experimenting with herbs like oregano or parsley, and I sometimes add lemon zest or a drizzle of balsamic glaze for extra flavor.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. When I want to prep ahead, I make the whipped ricotta up to 3 days in advance and keep it chilled, then roast the tomatoes just before serving for the best flavor and texture.
FAQs
Can I make this dip ahead of time?
I like to prepare the ricotta in advance, but I find the tomatoes taste best when roasted fresh and added just before serving.
Do I need a food processor?
I prefer using a food processor, but I sometimes use a blender. If needed, I can skip whipping, though the texture won’t be as smooth.
Is this dip gluten free?
I find the dip itself is gluten free, and I just make sure to serve it with gluten-free crackers or vegetables.
Can I use low-fat ricotta?
I can use low-fat ricotta, but I notice the texture is slightly less creamy than whole-milk ricotta.
What should I serve with this dip?
I like serving it with raw vegetables, crackers, crostini, or sliced baguette depending on the occasion.
Conclusion
I keep coming back to this whipped ricotta caprese dip because it’s simple, fresh, and always a crowd-pleaser. I love how it brings together familiar ingredients in a new way, making it an easy go-to appetizer whenever I want something flavorful, elegant, and effortless.
This whipped ricotta caprese dip combines creamy ricotta with roasted cherry tomatoes, garlic, and fresh basil for a fresh, elegant appetizer that’s quick to prepare and perfect for entertaining.
Total Time:27 minutes
Yield:8 servings
Ingredients
10 ounces cherry tomatoes
1 teaspoon extra virgin olive oil
2 cloves garlic, sliced
½ teaspoon kosher salt, divided
1 16-ounce container whole-milk ricotta
2 tablespoons chopped fresh basil, for garnish
Vegetables, crackers, baguette, or crostini, for serving
Instructions
Preheat oven to 425°F.
Add cherry tomatoes, garlic, olive oil, and half the salt to a baking dish. Toss to coat.
Roast for 15 minutes until tomatoes burst. Move to top rack and broil for 1–2 minutes for browning. Let cool slightly.
In a food processor, blend ricotta with remaining salt until smooth and creamy.
Spread whipped ricotta into a shallow serving bowl.
Spoon roasted tomatoes and garlic over the ricotta.
Top with chopped basil and serve with desired dippers.
Notes
Swap in cottage cheese for a higher-protein version.
Use grape tomatoes or even fresh tomatoes in summer months.
Add lemon zest or balsamic glaze for a flavor twist.
Prepare whipped ricotta up to 3 days ahead for faster serving.
