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Whipped Ricotta Dip with Focaccia and Veggies

Light and airy whipped ricotta makes a delicious appetizer when paired with some focaccia bread and a rainbow of veggies like sliced peppers and cucumber for easy dipping.

Serves 5
Ready in 16 mins
Prep time 7 mins
Cooking time 9 mins
260 calories per serving


> 1 (10 oz) package classic focaccia bread
> 4 tbsp olive oil, divided
> 1 cup whole-milk ricotta
> 1 lemon
> 1 tbsp chopped mint
> 2 tsp chopped parsley
> 1 English cucumber
> 1 red bell pepper
> 1 yellow bell pepper
> 1 (14 oz) package celery & carrot sticks
> 1 (10 oz) package cherry tomatoes


Preheat a grill or grill pan over medium. Slice focaccia into 1"-thick slices and brush with 2 tablespoons oil. Grill focaccia until lightly charred, 2 to 3 minutes per side.
In a medium bowl with a hand mixer or stand mixer, beat ricotta until fluffy, 2 to 3 minutes. Transfer whipped ricotta to a small serving bowl, swirling top with a spoon. Into a second small bowl, zest lemon. Add mint, parsley, and remaining 2 tablespoons oil. Season with salt and pepper and stir to combine. Drizzle herb mixture over whipped ricotta.
Slice cucumber into ¼"-thick slices. Seed and slice the bell peppers. Serve whipped ricotta with cucumber, sliced peppers, celery & carrot sticks, cherry tomatoes, and toasted focaccia.

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