Brown Butter Whipped Ricotta
If you’re looking for a dip or spread that feels restaurant-level but takes barely any effort, this Brown Butter Whipped Ricotta is it. The creamy ricotta gets blended until silky smooth with a touch of lemon and olive oil, then finished with rich, nutty brown butter. It’s luxurious, a little tangy, and totally addictive with bread, crackers, or veggies.
This recipe works as a quick appetizer for guests, a spread for toast, or even a topping for roasted veggies or pasta. It’s simple, elegant, and one of those dishes where the ingredients really shine. Once you make it, you’ll keep coming back to it—it’s just that good.
Before You Get Started
- Use whole milk ricotta for the creamiest texture.
- Don’t rush the butter—let it slowly foam and turn golden for that nutty brown butter flavor.
- A food processor or blender works best for a smooth, whipped consistency.
What You Need to Make Brown Butter Whipped Ricotta
Exact amounts are listed in the recipe card below, but here’s the short list:
- Unsalted butter (to make brown butter)
- Ricotta cheese
- Fresh lemon juice
- Olive oil
- Sea salt
How to Make Brown Butter Whipped Ricotta
1
Brown the Butter: Melt butter in a saucepan over medium heat. Cook until it foams and turns golden brown with a nutty aroma. Set aside.
2
Whip the Ricotta: In a food processor, blend ricotta, lemon juice, olive oil, and a pinch of salt until smooth and creamy.
3
Combine: Drizzle brown butter over the whipped ricotta. Serve as a dip, spread, or topping.
Brown Butter Whipped Ricotta
Ingredients
- 2 sticks unsalted butter
- 16 oz ricotta cheese
- Juice of 1 lemon
- Pinch of sea salt
- 1 tbsp olive oil
Instructions
- In a saucepan, melt butter over medium heat. Cook until it foams, turns golden brown, and smells nutty. Remove from heat.
- In a food processor, combine ricotta, lemon juice, olive oil, and salt. Blend until smooth and creamy.
- Transfer ricotta to a serving bowl and drizzle with warm brown butter.
- Serve with bread, crackers, or vegetables.
