Whipped ricotta with roasted garlic and herbs

Level up your appetizer game with this creamy, whipped ricotta with roasted garlic and herbs. Use it as a dip for your favourite veggies, crackers, breads, or as a base for salad–the possibilities are endless.

Prep Time

10 mins

Cook Time

30-45 mins

Total Time

40-55 mins


  • small ovenproof dish or pan, just big enough to fit a single layer of the garlic
  • food processor or hand blender
  • small sieve or strainer
  • spatula
  • knife
  • cutting board
  • measuring cups and spoons 


  • 1 cup ricotta
  • 2 tbsp garlic oil (leftover from roasted garlic)
  • sprig of thyme and rosemary
  • pinch of salt
  • 12-15 peeled garlic cloves, approximately 2 bulbs
  • 1 (240ml) cup olive oil*
  • 1 sprig thyme
  • 1 sprig rosemary (about the same length of the thyme)
  • 4 peppercorns
  • 1 tsp salt
  •  1 tbsp fresh basil, chopped
  • 1 tbsp ( 15ml) italian parsley, chopped
  • 1 tsp (5ml) chive, chopped


  1. Place peeled garlic cloves, 1 tsp (5ml) salt, peppercorns, thyme and rosemary into the ovenproof dish and pour enough olive oil to almost cover, leaving  the top quarter of the garlic poking out of the oil. Bake at 325 for 30-45 minutes. stirring gently every 10-15 minutes. The garlic is done when lightly browned, and can easily be mashed with a fork. Cool in oil and strain, removing herbs and peppercorns. This can be prepared the day before to save time.
  2. In a food processor, blend together ricotta, a pinch of salt, six roasted garlic cloves and 2 tbsp (30ml) garlic oil until smooth. transfer to a plate and spread evenly.
  3. Top with remaining roasted garlic cloves, a light drizzle of garlic infused oil and fresh chopped parsley, chive, and basil, Any combination of soft, fresh herbs you have on hand could be substituted.
  4. Optional: Lemon Garlic Vinaigrette: in a 500ml mason jar, combine ½ cup (120ml)  garlic oil, ⅓ cup (80ml) lemon juice or red wine vinegar, 2 tsp (10ml) honey, 2 tsp (10ml) Dijon mustard, pinch of salt, crack of pepper, cover and shake well until emulsified. Use to dress green salad or grilled veggies.

Watch the video below for a step-by-step demonstration of this delicious recipe!



More or less oil may be required, depending on the size of your oven proof dish, but don’t worry, any extra can be used for any recipe that calls for oil, delicious, delicious garlic oil. You can roast as much garlic as you want and any extra can be stored, refrigerated in the cooked oil for up to a week.