Lemon-Thyme Whipped Ricotta

Lemon-Thyme Whipped Ricotta

1 Review
From: EatingWell Magazine, July/August 2014

This stunning yet easy appetizer recipe infuses creamy ricotta with fresh herbs and lemon. Serve with whole-grain crackers and cut-up vegetables or use as a spread for sandwiches or sauce for pasta.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 15-ounce container part-skim ricotta
  • 2 tablespoons chopped fresh thyme, plus more for garnish
  • 2 teaspoons minced shallot or 2 tablespoons minced fresh chives
  • 2 teaspoons freshly grated lemon zest
  • ¼ cup lemon juice
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon salt
  • 2 teaspoons extra-virgin olive oil


  • Active

  • Ready In

  1. Combine ricotta, 2 tablespoons thyme, shallot (or chives), lemon zest, lemon juice, pepper and salt in a food processor. Puree for a few seconds until smooth.
  2. Transfer to a serving bowl and swirl the top with the back of a spoon. Drizzle with oil and sprinkle with thyme.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Equipment:

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 88 calories; 5 g fat(3 g sat); 0 g fiber; 4 g carbohydrates; 6 g protein; 9 mcg folate; 16 mg cholesterol; 0 g sugars; 0 g added sugars; 245 IU vitamin A; 5 mg vitamin C; 150 mg calcium; 0 mg iron; 198 mg sodium; 85 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 medium-fat meat

Reviews 1

July 27, 2014
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By: mfm
Delicous, rich yet light, and amazing! This is a wonderful recipe... I did add an extra tsp of shallot. I don't think it needs the olive oil as a garnish. I was truly surpised at how scrumptious this was. It will be a staple for the weekends and parties! Pros: Low Calorie, Elegant Taste Cons: None
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