Whipped Ricotta With Caramelized Shallots and Herbs

This whipped ricotta dip combines caramelized shallots with fresh herbs for a light, savory appetizer.

By Laila Ibrahim

Published December 17, 2025

Platter of whipped ricotta dip garnished with herbs and served with toasted baguette slices — Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Why It Works

Whipping the ricotta in a food processor incorporates air, creating a light, mousse-like texture.
Gently folding in only half of the caramelized shallots into the dip and reserving the rest to garnish preserves the dip's aerated structure while distributing their sweetness throughout the dip.

Few things draw people to a table faster than a good dip. It invites scooping, hovering, and repeated bites. This whipped ricotta dip builds flavor in stages, starting with shallots that are slowly cooked until golden and jammy—a nod to classic onion dip—then layered into a base that's light, creamy, and savory. It's a great make-ahead party appetizer that feels festive and impressive.

The recipe comes from our Birmingham, Alabama test kitchen colleague Marianne Williams. She begins by caramelizing shallots gently in olive oil, letting their natural sweetness develop slowly. A splash of sherry vinegar sharpens the mixture, cutting through the shallots' sweetness, and fresh thyme adds a gentle herbal flavor.

The ricotta is whipped with Parmigiano-Reggiano, lemon zest, and finely grated garlic until smooth and cloud-like. Incorporating air in the food processor gives the dip its light, mousse-like texture. Gently folding in only half of the shallots helps preserve that aerated structure of the dip while building rich, sweet allium flavor in the dip.

Savory whipped ricotta dip with garnishes surrounded by toasted bread slices and fresh vegetables served on a platter — Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

The remaining shallots are spooned over the top just before serving, a visual promise of the sweet flavor to come. A drizzle of olive oil adds richness, while a pinch of flaky sea salt is an attractive garnish that amplifies the dip's flavor. Serve with crudités, toasted bread, or crackers for an appetizer that's sure to disappear first at any party.

This recipe was developed by Mariane Williams; the headnote was written by Laila Ibrahim.

Whipped Ricotta With Caramelized Shallots and Herbs

Prep 5 mins

Cook 20 mins

Cool 15 mins

Total 40 mins

Serves 8

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1/4 cup (60 ml) extra-virgin olive oil, divided, plus more for serving
3 medium shallots (6 1/4 ounces; 177 g), thinly sliced
1 1/2 teaspoons (about 5 g) Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume or same weight
1 tablespoon (15 ml) aged sherry vinegar
1 teaspoon fresh thyme leaves, plus more for garnish
15 ounces (425 g) whole-milk ricotta cheese
2 ounces (56 g) finely grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest (from 1 medium lemon)
1 medium clove garlic, finely grated
1/2 teaspoon freshly ground black pepper
Flaky sea salt (such as Maldon), for garnish
Crudités, toasted bread, and/or crackers, for serving

In a medium stainless steel skillet, heat 1 tablespoon (15 ml) olive oil over medium heat until shimmering. Add shallots and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until golden brown and jammy, about 15 minutes, adding 2 tablespoons of water at a time if shallots start to stick to the bottom of the skillet. Remove from heat, and transfer half of shallot mixture to a large bowl. Let cool completely, about 15 minutes.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Meanwhile, off heat, add sherry vinegar and thyme to remaining shallots in skillet; stir to combine and set aside. In a food processor, process ricotta, Parmigiano-Reggiano, lemon zest, garlic, black pepper, remaining 3 tablespoons (45 ml) olive oil, and remaining 1 teaspoon salt in a food processor until smooth and creamy, about 1 minute, stopping to scrape down sides of bowl as needed.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Transfer ricotta mixture to the large bowl containing shallots, and gently fold until just combined.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Spoon whipped ricotta mixture into a shallow bowl. Using the back of a spoon, create swirls and ridges on the surface of ricotta dip. Top with shallot-sherry mixture. Drizzle with additional olive oil, and sprinkle with flaky sea salt and thyme leaves. Serve with crudités, bread, and/or crackers.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Special Equipment

Medium stainless steel skillet, food processor

Make-Ahead and Storage

Caramelized shallots can be prepared up to 4 days in advance and refrigerated in an airtight container.

The dip can be refrigerated in an airtight container for up to 3 days. Before serving, top with the reserved shallots, drizzle with additional olive oil, and sprinkle with flaky sea salt and thyme leaves.

Nutrition Facts (per serving)
207	Calories
16g	Fat
8g	Carbs
9g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	207
% Daily Value*
Total Fat 16g	20%
Saturated Fat 6g	32%
Cholesterol 33mg	11%
Sodium 498mg	22%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 9g
Vitamin C 12mg	58%
Calcium 190mg	15%
Iron 1mg	4%
Potassium 227mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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