Garlic and Herb Ricotta “Dip”

Try this as a dip, condiment or stir-in!

Our standard vegetable dips have always been ranch dressing or french onion dip. One in particular day changed all of that. I found myself with a pile of fresh vegetables and neither option. So, I pulled out the only creamy thing in the fridge, ricotta cheese. I am so thankful for that day!

This garlicky, creamy ricotta cheese dip was perfect for our fresh cut vegetables. Since then, I’ve used dried and fresh herbs (fresh makes it a little chunkier). I’ve also used this “dip” as a condiment on top of bunless turkey burgers and stirred into spaghetti squash (mmm… spaghetti squash!!). It’s so versatile, that ricotta cheese dip might become a new staple in your fridge!


Garlic and Herb Ricotta Cheese "Dip"

Try this as a dip, condiment or stir-in!
Keyword dips, spreads
Prep Time 5 minutes
Total Time 5 minutes
Author René Wilson


  • 15 oz Ricotta Cheese
  • 3 cloves Garlic minced
  • 2 tsp dried basil (or 2 tbsp fresh basil)
  • 2 tsp dried oregano (or 2 tbsp fresh oregano)
  • 1 tsp dried parsley (or 1 tbsp fresh parsley)
  • 1/4 tsp Salt
  • 1/4 tsp pepper
  • 1/2 lemon
  • 1 tbsp extra virgin olive oil


  • Mix together the ricotta, garlic, herbs, salt and pepper. Squeeze and add the juice from half a lemon. Stir until fully combined.
  • Refrigerate for at least one hour. When ready to serve, top with extra virgin olive oil.


  • If you are only using a portion of the dip mixture, cut the olive oil to be poured over. (i.e. half the dip, should get half the amount of extra virgin olive oil)
  • If you use this as a stir-in, drizzle extra virgin olive oil over the completed dish or omit.


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