This delicious and creamy Whipped Low Carb Ricotta Dip made with feta, cream cheese, fresh rosemary and lemon goes perfect with low carb crackers, sliced cucumbers or as a spread on low carb bread.
This recipe is great for diabetics as there is no added sugars and contains 1 grams of carbs per serving.
I have been on a ricotta and feta crusade lately and am always on the lookout for fresh olive oil to accompany them. See my Marinated Feta and Olives recipe.
While on my search I came up with the idea of marrying Ricotta and Feta together, making this fresh garlicky keto dip that I use on just about everything. I've also enjoyed it straight from the spoon.... don't judge!
If you love a good healthy and low carb dip, this whipped keto ricotta dip will be your go to as it's super easy to make with just some simple ingredients.
- Ricotta: a fresh whole milk and smooth cheese with a creamy and mild taste. Be sure to use the traditional ricotta without any added sugar.
- Feta: fresh feta cheese has a tangy sharp flavour with a creamy mouth texture.
- Cream Cheese: for that mild sweet taste and pleasant tang.
- Olive Oil: using a good quality olive oil with fruity undertones makes a world of difference in this dip.
- Rosemary: giving this dip a hint of woody aromatics like citrus, lavender and pine.
- Lemon: brightening up all the flavours with fresh lemon juice and the zest.
- Garlic: pungent yet sweet buttery flavour that gives this whipped low carb spread a kick.
Steps by step instructions
How to make Whipped Low Carb Ricotta Dip
The simplest way to make this whipped ricotta dip is to make it in a food processor. If you don't have a food processor you can make it in a bowl with a hand mixer, just make sure you finely mince the garlic and rosemary.
STEP 1: Using a food processor with the blade attachment add the ricotta, feta and cream cheese with the smashed garlic clove, black pepper and fresh minced rosemary. Place the lid on and process until combined.
STEP 2: Remove the lid and add the zest of a lemon and the juice. Place the lid back on and pour the olive oil through the feed tube while in the puree setting.
Once the olive oil is poured, stop the processor, remove the lid and scrape down the sides of the bowl. Place the lid back on for a quick pulse and you are done. Easy peasy!
Transfer to a small bowl and drizzle with fresh olive oil and chopped parsley.
I enjoyed the dip with seed crackers and cheese crackers, we also loved it spread on a low carb toasted bread.
Top Tip: this dip is best served cool but will be firm right out of the fridge. Therefore, remove from the refrigerator 10 minutes before serving.
- Serving: serve with low carb keto crackers like seed crackers or cheese crisps, sliced cucumbers or serve as a spread on sandwiches.
- Storage: store in an airtight container in the fridge for 3-4 days. Remove from the fridge 10 minutes before serving.
I love the rich creaminess of this whipped keto ricotta dip, there are several other variations that I have tried, here are a few:
- Nuts - adding some crushed pistachios or walnuts to this low carb whipped ricotta adds another level of texture that is out of this world.
- Spicy - add sprinkle of chili pepper flakes or cayenne pepper to make it hot and spicy.
- Sweet - if you are all about the sweet life try adding a little monk fruit juice or liquid stevia.
This recipe is also gluten free and vegetarian.
Equipment used to make this recipe
I used my Ninja Food Processor which makes everything easier when it comes to chopping, slicing and dicing.
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Frequently asked questions
Ricotta is typically made with all the leftover after making other cheese and is considered to be a dairy product.
They are very close but ricotta is finer, creamier and smoother where cottage cheese is lumpier small curds.
Ricotta is typically made from whole cows milk.
A serving of this ricotta dip contains about 1g of carbs. Therefore, it is likely to fit into a keto diet. It can also be considered a diabetic friendly recipe as there is no added sugar.
Whipped Low Carb Cheese Dip with Ricotta, Feta and Cream Cheese
- 1 cup whole milk ricotta
- 1.5 oz feta cheese
- 5 oz cream cheese
- 1 garlic clove
- juice and zest of 1 lemon
- 1 teaspoon minced rosemary
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- Add all the ingredients (except the olive oil) process until smooth.
- While processing drizzle the olive oil through the feed tube. Remove lid and scrape down sides of bowl and give it one last pulse to combine.
- Transfer to a bowl and drizzle with more olive oil and fresh chopped parsley.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines