Miceli’s Whipped Ricotta and Cherry Tomato Dip

Miceli’s Ricotta cheese is such a show stopper in this creamy and fresh dip. The velvety texture of the cheese combined with the roasted tomatoes, creates an explosion of flavors in your mouth. A perfect app for your next happy hour or snack!

April 10, 2024

Miceli’s Whipped Ricotta and Cherry Tomato Dip

Alissa DiSanto
  • Cook Time
    30 min
  • Total Time
    30 min
  • Servings
  • Difficulty


  • 1 pint cherry tomatoes
  • 4 garlic cloves minced
  • 2 tbsp olive oil
  • 2 sprigs fresh oregano + more for garnish
  • 1 bunch fresh basil torn + more for garnish
  • 3 cups Miceli’s whole milk ricotta
  • Salt + pepper
  • 1 lemon zested
  • ½ cup Pecorino Romano cheese finely grated
  • Balsamic glaze
  • Crackers or fresh bread for dipping


  1. Preheat oven to 450°
  2. In a small oven proof dish combine the tomatoes, garlic, oregano, basil, olive oil, and salt + pepper. Roast until the cherry tomatoes just start to brown but do not burst open. About 10-12 minutes.
  3. While the tomatoes are roasting, place the ricotta in a food processor. Season with salt + pepper, lemon zest, and pecorino cheese. Allow the food processor to whip the cheese for 3-4 minutes or until light and creamy. Taste for seasoning. Ricotta is mild cheese and can sometimes need extra salt.
  4. Spread into a serving dish and create a small well in the center.
  5. Once the tomatoes are done, pour them overtop the whipped cheese mixture while hot with all the juices and oil.
  6. Drizzle with balsamic glaze and garnish with more fresh basil and oregano. Serve with your favorite dippers such a crackers or crusty bread.

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