Ina Garten's Ricotta Cheese Recipe: Lightened-Up Spread for Every Occasion

Ina Garten’s ricotta cheese recipe transforms a simple spread into something elegant and effortlessly delicious—perfect for brunch, appetizers, or gourmet snacking. This lightened-up version keeps all the creamy richness while cutting unnecessary calories, making it a standout for any occasion.

The secret lies in balancing ricotta with fresh herbs and a touch of citrus, creating a spread that’s both sophisticated and foolproof.

What sets this recipe apart is its versatility—use it as a dip for crusty bread, a topping for toasted baguette slices, or even a filling for stuffed mushrooms.

The process is straightforward: blend ricotta with lemon zest, fresh dill, and a hint of garlic for brightness, then chill until smooth and ready to serve. No heavy cream or excessive butter means it stays light yet indulgent.

By the time you’re done, you’ll have a spread that’s creamy, fragrant, and impossible to resist—just like Ina Garten’s signature touch. The lemon and herbs brighten the richness of the ricotta, while the texture remains velvety without being greasy.

This is the kind of recipe that elevates everyday moments into something special.

Whether you’re hosting a dinner party or simply craving something refined, this ricotta spread delivers restaurant-quality results with minimal effort. Pair it with olives, roasted vegetables, or fresh crackers for a crowd-pleasing appetizer that feels both luxurious and approachable. Let’s get started!

Ingredients for ina garten ricotta cheese

Eight simple ingredients transform into a velvety, herb-infused spread that’s light yet luxurious—just like Ina’s signature touch.

The ricotta is the star, so whole-milk is worth the splurge—part-skim works but lacks that signature creaminess. Whole Foods or Trader Joe's carry the best quality in tubs, not those pre-packaged tubs with weird aftertastes. Fresh dill is non-negotiable here—dried loses its brightness fast. If you’re using a bunch, chop half now and save the rest for salads. The lemon zest should be vibrant yellow, not dull or bitter. Organic lemons from the store’s produce section usually deliver the best flavor. Toast your walnuts in a dry pan for 3-4 minutes until fragrant—Costco’s bulk bin is the cheapest place to grab them.

No fresh dill? Dried dill at one-third the amount works in a pinch, but it won’t have that same bright pop. Short on lemon zest? Substitute 1 tsp lemon juice, but the texture won’t be as silky. The heavy cream is optional—skip it if you’re watching calories, but add it if you want that restaurant-quality richness. Parmesan adds depth, but if you’re avoiding dairy, a splash of white wine vinegar (1 tsp) mimics the umami. For the olive oil, avoid the cheap stuff—look for bottles labeled ‘extra-virgin’ with a harvest date. The garlic should be fresh, not those pre-minced jars that turn gray. If you’re making this ahead, zest the lemon last—it loses potency fast.

This spread keeps beautifully in the fridge for 5-6 days, though it tastes best within 24 hours. For parties, portion into small ramekins—cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Freezes for up to 3 months if sealed tightly in an airtight container. I always make a double batch: half for immediate use, half to freeze for lazy weeknights. The walnuts stay crunchy for 3 days if stored separately, so add them just before serving. Pair with warm baguette slices or roasted red peppers for the full Ina Garten experience.

Step-by-step instructions for Ina Garten's lightened-up ricotta spread

This isn't just ricotta—it's a bright, herby, nutty spread that works as an appetizer, sandwich filling, or pasta topping.

First, spread the 0.25 cup toasted walnuts on a dry baking sheet and toast in a 350°F oven for 5-7 minutes, stirring once, until they're fragrant and just beginning to turn golden. Watch them closely—they'll darken quickly. Let them cool completely before chopping into ¼-inch pieces with a chef's knife. The walnuts should have a toasty aroma and be slightly crisp when broken between your fingers.

I like to toast them separately so they don't get soggy from the ricotta's moisture later. If you're short on time, you can use store-bought toasted walnuts, but fresh toasted ones make all the difference in texture and flavor.

In a food processor, combine the 16 oz part-skim ricotta cheese, 0.25 cup extra-virgin olive oil, 1 tbsp lemon zest, 2 cloves minced garlic, 0.5 tsp diamond crystal kosher salt, and 0.25 tsp freshly ground black pepper. Pulse until the mixture is completely smooth, scraping down the sides as needed. You're looking for a velvety texture with no lumps—this ensures a silky spread.

The ricotta should be pale yellow with flecks of bright green from the lemon zest. If it's too thick, add 1 tablespoon of water at a time until it reaches a spreadable consistency. The key here is balance—the olive oil adds richness while the lemon zest keeps it from being too heavy.

Transfer the ricotta mixture to a medium bowl. Using a rubber spatula, gently fold in the 0.25 cup finely chopped fresh dill leaves and the 0.25 cup heavy cream (if using). Be careful not to overmix—just combine until the dill is evenly distributed. The mixture should still be smooth but with visible herby streaks. Taste and adjust seasoning with more salt or pepper if needed.

Here's the thing—fresh dill makes all the difference. If you're using dried dill, reduce it to 1 teaspoon and add it directly to the food processor with the other ingredients. The fresh version has a bright, almost citrusy quality that complements the lemon zest beautifully.

Next, stir in the 0.25 cup freshly grated parmesan cheese and the 0.25 cup chopped toasted walnuts using gentle folding motions. The parmesan adds a sharp umami depth, while the walnuts provide that essential crunch. You should see small pockets of parmesan and walnuts throughout the spread. If the mixture seems too thick after adding these ingredients, add 1 teaspoon of lemon juice at a time until it reaches a spreadable consistency.

This is where the spread comes together. The parmesan should melt slightly into the ricotta, creating a cohesive texture while still maintaining distinct flavor pockets. The walnuts should be evenly distributed—no clumps, no bare spots. If the mixture is too loose, chill it for 15 minutes before serving.

Cover the bowl and refrigerate the spread for at least 1 hour to allow the flavors to meld. This resting period is crucial—it lets the lemon zest brighten, the dill release its oils, and the ricotta firm up slightly. When ready to serve, give it one final taste and adjust seasoning if needed.

This spread keeps well in the refrigerator for up to 5 days, making it perfect for meal prep. Serve it with crusty bread, on toasted baguette slices, or as a topping for avocado toast. The texture should be creamy yet slightly firm, with a perfect balance of herby brightness and nutty richness in every bite.

Storing and reheating this dish

Refrigerator Storage

This ricotta spread stays fresh in the fridge for up to 5 days when stored properly. I always use glass ramekins with airtight lids—Pyrex 8-ounce portions work perfectly for serving. Press plastic wrap directly on the surface to prevent skin formation, which can happen with ricotta's high moisture content.

The flavors actually deepen overnight as the lemon zest and dill mellow slightly, creating a more harmonious taste. 🥫

Freezer Preservation

For longer storage, freeze the spread in quart-sized freezer bags with all air removed. I like to portion it into 2-cup servings for easy thawing. The texture will change slightly after freezing—it becomes more grainy—but reheating with a splash of water restores creaminess.

Freeze for up to 3 months for maximum freshness. Label bags with the date to track freshness. ❄️

Thawing Techniques

To thaw frozen ricotta spread, transfer the bag to the refrigerator 24 hours before serving. For quicker thawing, place the sealed bag in a bowl of cold water for 30-45 minutes, changing the water every 10 minutes.

Never microwave frozen ricotta—it creates a rubbery texture. Once thawed, give it a good stir and adjust seasoning with a pinch of salt or extra lemon zest if needed.

Reheating for Optimal Texture

For best results, reheat refrigerated spread in a lightly oiled saucepan over low heat for 5-7 minutes, stirring constantly. Add 1 tablespoon of water or heavy cream if it appears too thick.

Avoid high heat—ricotta can curdle quickly. If using microwave, heat in 20-second intervals on 50% power, stirring between each interval until just warmed through. 🔥

Preserving Freshness

To keep your spread fresh longer, store the toasted walnuts separately in an airtight container at room temperature. Add them just before serving to maintain their crisp texture. For extra protection, place a piece of parchment paper directly on the ricotta surface before sealing the container.

This prevents moisture loss and keeps the top layer from drying out. The spread tastes best when served slightly chilled—45-50°F is ideal.

Portioning for Parties

When serving at gatherings, portion the spread into small ceramic bowls (like Corelle 6-ounce ramekins) and cover with plastic wrap. Arrange bowls on a chilled marble tray for elegant presentation.

Keep the tray in the fridge until serving, then let sit at room temperature for 10-15 minutes before offering. This keeps the ricotta spreadable while maintaining its cool, creamy appeal. 🍽️

Frequently asked questions