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This Whipped Ricotta recipe is a lighter than air dip that's packed with flavor thanks to dried herbs, citrus zest, good oil, and flaky sea salt. Perfect for a party, no one needs to know how easy it is.
I love using herbs and botanicals in my witchcraft practice. Whether that's in kitchen magick, candle magic, spell jars, or even crafting my own loose incense, herbs are so versatile. Each one has unique properties, so you can always get the right support from your materials. There's almost no spell that can't be boosted with the addition of a few well chosen herbs.
It doesn't have to be complicated, either. You don't have to forage your herbs under a full moon if you don't want to. With the right intention, grocery store herbs can be used in your spells to great effect. Remember, the magic comes from you and your intention, so if you believe the herbs are powerful, they will be.
What makes this Whipped Ricotta recipe so awesome?
This whipped ricotta recipe is ideal for kitchen witchcraft because you basically start with a simple base of cream cheese and ricotta whipped into a cloud-like texture, then scatter flavor over the top. And you can definitely customize the toppings you add in based on what you like and what you have. It's really hard to mess this up.
I love to serve this at a party or an afternoon with friends laughing around your kitchen table. Bread sticks are the perfect accompaniment, but raw veggies, especially bell peppers, would also be good. Anything with real crunch would be suitable. This is also the ideal time to get out that really good olive oil you've been saving. Its flavor will really shine through here. An infused oil would also be lovely.
You can find the magical properties of all of the ingredients in this recipe on the Kitchen Magick page. Instead, I want to talk about the element of air because that's really what makes this dish so special. Air represents thought, logic, and communication. The more air you work into this recipe, the lighter it becomes. So create this with the intention of fostering clear and honest communication. Serve it to people you really love talking to, and watch what happens.
Tips for making Whipped Ricotta
This really couldn't be easier. You'll have the best results with an electric mixer, but you could make this by hand if you needed to. All you have to do is add softened cream cheese, ricotta cheese, and a bit of milk to a mixer and beat until it's light and fluffy. Then use a rubber spatula to spoon this out onto a shallow bowl or a plate. You want a lot of surface area. Make some pretty swirls and billows for toppings to sink into.
Then we start building flavor by simply scattering lemon zest, dried herbs, cracked black pepper, and really good flaky salt all over the top. Be generous. I've given suggestions based on what I use, but just explore your dried herb collection and see what looks good. Then drizzle it with some really good oil, and dip into it with something crunchy.
Herbs are a beautiful thing. Herbs and cheese are even better. Make this Whipped Ricotta recipe for something truly magical.
Looking for more awesome cheesy dip recipes? Try this White Cheddar Fondue or some Mexican Spinach Dip.
This Whipped Ricotta recipe is a lighter than air dip that's packed with flavor thanks to dried herbs, citrus zest, good oil, and flaky sea salt. Perfect for a party, no one needs to know how easy it is.
Author:Renee Rendall
Prep Time:10
Total Time:10
Yield:2-½ cups 1x
Category:Appetizer
Method:Mixed
Cuisine:Italian
Diet:Vegetarian
Ingredients
UnitsScale
¼cup cream cheese, softened
2cups ricotta
2 tablespoons milk
Zest of 1 lemon
Salt and pepper
Pinch of Italian seasoning
Pinch of crushed red pepper flakes
Drizzle of olive oil
Bread sticks to serve
Instructions
In a large mixing bowl, use an electric mixer with a whisk attachment and whip the cream cheese until smooth. Add the milk and ricotta and whip for 4-5 minutes until the cheeses are light and fluffy.
Spread your cheese mixture on a plate or platter to help maximize the surface area for flavorful toppings. You'll notice I didn't give specific measurements for any of the toppings. You should really go by feel. It depends on the size of your dish. Zest your lemon over the top, sprinkle the whole thing with salt, pepper, Italian seasoning, and crushed red pepper flakes (or really anything you like) then drizzle the whole thing with your most flavorful olive oil.
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Runny ricotta can occur for a couple of reasons: 1) Your ricotta was already watery to begin with. If this is the case, I recommend straining the cheese over a cheesecloth before whipping it up. 2) You added too much liquid (either from the olive oil or heavy cream).
Cream cheese: Cream cheese is made with milk and cream, while ricotta is made with just milk. The lower fat content makes the latter cheese slightly less creamy. However, cream cheese can still be substituted for ricotta.
While ricotta is already creamy, it has an almost grainy and slightly crumbly texture — this must be smoothed out. Incorporating full-fat dairy, like heavy cream, will add richness to the cheese and create a lusciously sleek texture.
All you need is a food processor and it'll come together in five minutes. Add the whole milk ricotta, extra virgin olive oil, honey, and sea salt to the food processor and blend until completely smooth and fluffy. Feel free to add as much or as little honey, olive oil, and salt to your taste.
Hang your ricotta or leave sitting in a strainer with a weight overnight. This will get rid of all the excess liquid allowing you to mix through whatever flavouring you want and then fill.
It's an ideal substitute for cream or whole milk in a cream sauce. George Carlberg, executive chef at Littleton Adventist Hospital, uses the ricotta sauce to turn chicken and pasta into a one-dish meal. In this recipe he uses ricotta, because “it gives the palate the feel of heavy cream but reduces the fat.”
Cream cheese that has been whipped contains less fat and fewer calories per serving than regular cream cheese because of the whipping process. It's healthier and great if you're looking for low-fat dips!
Sour cream: The textures are obviously quite different. But, in a pinch, sour cream can pass as a ricotta alternative in a dish where cheese isn't the star of the show. If you're looking for a sub for lasagna, though, reach for cottage or goat cheese instead.
Whipped ricotta has a lighter, fluffier texture and a milder flavor compared to regular ricotta. How is whipped ricotta used in cooking? Whipped ricotta can be used as a spread for toast, crackers, or sandwiches. It can also be used as a topping for bruschetta, pizza, or pasta dishes.
This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture. Avoid stepping away from your mixer while it's running.
For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.
Leftover whipped ricotta should be sealed in an airtight container and refrigerated. Use within 3 days. The dip will benefit from sitting at room temperature for a few minutes before serving. We do not recommend freezing, as the texture will be affected.
Whipped cottage cheese has a milder flavor than ricotta cheese. Ricotta cheese has a light, slightly sweet flavor, while cottage cheese tends to be a little saltier. Can I use whipped cottage cheese instead of ricotta? Yes, you can use cottage cheese instead of ricotta in most dishes in a 1:1 ratio.
If yours is not thickening and changing to form curds after 10-15 minutes, add another tablespoon of lemon juice, give it a quick stir, and wait another 10-15 minutes. Repeat until it works.
The best way to get thick cannoli cream is to drain the ricotta but if your cream is still too thin, you can try a bit of cornstarch to the mixture and mix it well. Add the cornstarch one teaspoon at a time until you get the texture that you are looking for.
Yet another way is to add a thickener such as cornstarch or arrowroot starch. Start with 2-3 teaspoons and allow it to stand for 15-20 minutes. How do you make store bought ricotta taste better? Ricotta is a mild tasting fresh cheese, so it readily takes on whatever flavors you want to add to it.
When whipping cream, add sugar and vanilla when the cream is about 1/2 whipped, and it will whip to a thicker consistency. Adding the sugar at the beginning results in thinner consistency. The cream and the bowl should be as cold as possible. The cream will whip easier and to a thicker consistency when very cold.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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