This tasty ricotta herb dip is an easy, yummy way to provide nibbles to a crowd of hungry dinner guests. Pull root spring vegetables from the garden for a truly rustic spin.

When you have a crowd to please it can be difficult to know what sort of spread to put on – especially if you’re not willing to turn to unhealthy quick fixes. I find this ricotta herb dip always goes down a treat, and when you serve it with spring vegetables you know your’re getting some good nutrients too.



  • 500g quality ricotta
  • 1 garlic clove, peeled and crushed
  • 1 tbsp fresh herbs, snipped
  • 2 tbsp Italian parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 lemon, zest and juice
  • 3 tbsp olive oil
  • Salt and pepper, to taste

For dipping:

  • Raw sugar snap peas, topped and tailed
  • Raw broad beans, peeled
  • Radishes
  • Baby carrots
  • Cherry tomatoes
  • Red or green peppers
  • Black olives
  • 1 loaf of ciabatta, thinly sliced


  1. For the dip, blend all of the ingredients together in a food processor. Taste and adjust the seasonings accordingly.
  2. Cover and refrigerate for a couple hours (but no more) to allow the flavours to meld.
  3. For the dippers, arrange the vegetables on a cutting board or on decorative plates.
  4. Allow the ricotta herb dip to sit at room temperature for at least 1 hour prior to serving. Serve alongside the vegetables.

Recipe by  Leite’s Culinaria.

For more dip ideas, try these:

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Recipe Name
Ricotta Herb Dip with Spring Vegetables
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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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