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Whipped Ricotta with Balsamic Tomatoes

  • Author: Let's Mingle


This whipped ricotta dip is light and fresh with a hint of rosemary and a squeeze of fresh lemon. The tomatoes give it the perfect bite! Pair it with crackers or fresh sliced bread.



1 Tbsp. Olive Oil (Plus Extra for Drizzling)

1 Clove Garlic, Minced

4 Tbsp. Balsamic Vinegar

2/3 Cup Grape Tomatoes, Sliced

Pinch of Salt

Pinch of Pepper

16 oz. (1 lb.) Ricotta Cheese

1/2 Tbsp. Fresh Rosemary, Minced

Juice of Half a Lemon


In a small bowl add the olive oil, garlic and balsamic vinegar. Add a pinch of salt and pepper and mix well.

Add the sliced grape tomatoes into the bowl and toss to coat.

Cover and put in the fridge for 2-4 hours.

Once the tomatoes have chilled, add the ricotta, chopped rosemary, and the lemon juice into the bowl of a stand mixer or a food processor.

Whip the mixture until it becomes smooth and creamy and all ingredients are incorporated throughout.

Spoon the ricotta mixture into a bowl.

Drain the remaining balsamic vinegar from the tomatoes.

Scoop the tomatoes onto the top of the ricotta and drizzle with a bit of olive oil.

Add a bit of ground pepper to the top.

Serve with crackers or fresh sliced bread.