Whipped Feta & Ricotta Dip

November 27, 2021

We always have some form of cheese in our refrigerator – sliced cheese for sandwiches, string cheese and cheese wedges for snacking, and lots of other cheeses that sounded interesting and delicious. One of the ever-present cheeses you will find is feta. It is great crumbled in a salad or roasted with tomatoes (no, I’m not talking about the viral pandemic pasta recipe). And recently I found a new way to celebrate feta.

Feta + ricotta = delicious dip

When I found some leftover ricotta in the fridge I had a dilemma. There wasn’t enough to bake a lemon ricotta cake or almond ricotta cookies. But I hate wasting food so I decided to “whip” together this dip (you see what I did there). I pulled out some feta, went out to the garden to snip some dill and parsley, grabbed a few garlic cloves and olive oil from the pantry, et voilà I had a simple whipped feta and ricotta dip.

A perfect foil for roasted vegetables

To add some color (and use up some vegetables) I roasted cherry and grape tomatoes as well as baby carrots. We ate the roasted carrots and dip one night as a starter. Later in the week we had the roasted tomatoes and dip on sourdough toast. Truth be told I would eat the dip on its own when no one was looking.

Waste not, want not

As I mentioned before, I hate wasting food and pulling these ingredients together was easy. If I didn’t have to use up ricotta, I could have used Greek yogurt. If I didn’t have dill, thyme or any other soft herb would have worked. The one thing I wouldn’t change is the feta. It has a salty, briny taste that gives flavor to this dip.

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Whipped Feta & Ricotta Dip

  • Author: She’s Almost Always Hungry
  • Total Time: 8 minutes
  • Yield: 16 1x


This creamy dip evokes the flavors of the Mediterranean


Units Scale

3/4 cup ricotta*

4 ounces feta cheese

23 tablespoons olive oil

1 tablespoon fresh soft herbs like dill, parsley, basil

Juice from half a lemon

1 teaspoon lemon zest, optional

1 clove garlic, roughly chopped

Fresh ground pepper, to taste


Place all the ingredients into a food processor and blend until smooth.

Taste and adjust the seasonings as needed.

If the dip is too thick, add a little more olive oil.

Serve with crudité, crackers, or toast.

Can also be used as a base for roasted vegetables.


*If you don’t have ricotta, substitute with Greek yogurt.

  • Prep Time: 8 minutes
  • Category: Dips, Spreads
  • Cuisine: Mediterranean


  • Serving Size: 2 tablespoons
  • Calories: 63.22
  • Sugar: 2.20 g.
  • Sodium: 86.04 mg.
  • Fat: 4.56 g.
  • Saturated Fat: 1.93 g.
  • Carbohydrates: 3.33 g.
  • Fiber: 0.18 g.
  • Protein: 2.44 g.
  • Cholesterol: 9.90 g.

Keywords: feta, ricotta

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