Whipped Ricotta Dip Recipe

Roast the garlic

Preheat oven to 400°F (200°C). Trim the top 1/4 inch off each garlic bulb to expose the cloves. Place bulbs on a square of foil, drizzle with 2 tbs olive oil, rub to coat, season lightly with a pinch of salt, then wrap bulbs tightly. Roast directly on the oven rack or on a baking sheet for 35–45 minutes, until cloves are very soft and caramelized. Remove from oven and let cool until easy to handle.

Prepare topping

Once garlic is cool, squeeze the softened cloves from the skins into a small bowl and mash with a fork to a paste. Stir in 2 tsp za'atar, 2 tbs toasted pine nuts (if using), 2 tbs extra-virgin olive oil (for drizzle), 1/2 tsp lemon zest, 1 tbsp chopped parsley (if using), and 1/4 tsp coarse sea salt. Taste and adjust seasoning — the mixture should be fragrant, slightly tangy from za'atar, and smooth enough to dollop.

Blend ricotta

Place 2 cups whole-milk ricotta and 1/2 cup softened cream cheese in a food processor or blender. Add 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs cold water, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Process on high for 30–60 seconds until completely smooth, airy and slightly glossy. Stop and scrape down the sides once or twice. If mixture seems too thick, add an additional 1–2 tbs cold water and pulse again until spreadable.

Adjust seasoning

Taste the whipped ricotta and adjust salt, lemon, or pepper as needed. Transfer the whipped ricotta to a shallow serving bowl and smooth the top with the back of a spoon, creating a slight well in the center for the topping.

Spoon or dollop the roasted garlic–za'atar mixture into the well on top of the whipped ricotta. Use the back of a spoon to swirl some of the topping into the ricotta for marbling, if desired.

Finish with an extra drizzle of good-quality extra-virgin olive oil (about 1–2 tbs), a light sprinkle of za'atar (optional), a few toasted pine nuts, a pinch of coarse sea salt, and a touch more lemon zest for brightness.

Serve immediately with lavosh, toasted flatbread, or assorted crudités. Refrigerate leftovers in an airtight container for up to 3 days; bring to room temperature before serving for best texture.