Wow your guests with this keto whipped ricotta + marinated tomato dip. This simple appetizer can be prepped ahead of time, is low carb and vegetarian.

Whipped ricotta dip in a white bowl topped with grape tomatoes, basil and olive oil with cucumbers and crackers this recipe

Keto Whipped Ricotta + Marinated Tomato Dip

Forever looking for more appetizers to add to my arsenal. Appetizers can actually be tricky sometimes. They need to:

  • be able to be prepped ahead of time for minimal pre-gathering stress
  • taste good sitting at room temperature for a while
  • be able to be adapted and enjoyed for those eating keto and not-keto
  • be delicious

This keto whipped ricotta + marinated tomato dip checks all those boxes! It’s such a new favorite!

Whipped Ricotta

If you’ve never had whipped ricotta before, this is about to be pretty revolutionary.

You whip a container of whole milk ricotta (whole milk is the most keto friendly, and the most luscious and delicious!) in your food processor for about 1 minute. After you whip it, the ricotta is light and fluffy as a cloud.

You can whip it up to 3 days in advance and just keep it in the fridge until you’re ready to serve it.

Whipped ricotta dip in a white bowl topped with grape tomatoes, basil and olive oil with cucumbers and crackers

Marinated Tomatoes

I slice up baby tomatoes, then mix them with shallots, basil, garlic, kosher salt and high quality olive oil. After an hour of marinating (or up to 3 days), the tomatoes are bursting with flavor.

Tomatoes are already acidic on their own, adding the perfect balance with the creamy, mild and fatty whipped ricotta.

Keto Sides for a Dip

I love serving this keto whipped ricotta + marinated tomato dip with cucumbers and keto crackers (flackers are my favorite!), along with regular crackers that those who are not keto will also enjoy.

Watch Recipe Video

If you make this keto whipped ricotta + marinated tomato dip, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Whipped ricotta dip in a white bowl topped with grape tomatoes, basil and olive oil with cucumbers and crackers

Keto Whipped Ricotta + Marinated Tomato Dip

Servings: 8
Prep Time: 10 minutes
Total Time: 10 minutes
Wow your guests with this keto whipped ricotta + marinated tomato dip. This simple appetizer can be prepped ahead of time, is low carb and vegetarian.
5 from 10 ratings
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Ingredients  

Whipped Ricotta

  • 16 ounces whole fat ricotta cheese

Marinated Tomatoes

  • 1.5 cups grape tomatoes, sliced in half or fourths
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped basil
  • 1 clove of garlic, grated or finely minced
  • 1-1/2 teaspoons kosher salt, or more to taste
  • 1/2 cup high quality olive oil

Serving Options

  • Sliced cucumber
  • Keto friendly crackers, my favorite are Flackers
  • Regular crackers for non-keto guests

Equipment

Instructions 

Whipped Ricotta

  • Add the container of ricotta (along with any water that has separated from the ricotta cheese), to your food processor. Pulse for 1 minute until the ricotta is light and fluffy.
  • Transfer to a bowl. You can refrigerate this for up to 3 days.

Marinated Tomatoes

  • Add all the ingredients to a medium size bowl. Toss to combine.
  • Allow to marinate for at least 1 hour on the counter, or up to 3 days in the refrigerator.

Assembly

  • Top the whipped ricotta with the marinated tomato mixture.
  • Serve along with desired sides. Serve cold, or at room temperature.
  • Leftovers will keep in an airtight container refrigerated for at least 3 days.
  • As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

Notes

Ricotta: I love this with whole milk ricotta. It has the best macros, and is the most delicious. But any ricotta will work. If you have a dairy sensitivity, try and get a sheeps milk ricotta. Whole Foods sells one! Sheeps milk is much easier to digest than cows milk for many with dairy issues.
Tomato: I love using grape tomatoes, but larger tomatoes that are chopped would work as well.
Shallots: I love the mellower flavor of shallots, so prefer them for this dip. You could use yellow, white or red onion instead.
Basil: Fresh basil is always best if you can get it. Dried basil can work too!
Vinegar: I've also made this with a tablespoon of balsamic. You can add that in if you like more acid! I find the acid from the tomatoes is plenty, and I prefer the milder flavor. Red wine vinegar would be amazing too.
Cuisine: American, Italian
Course: Appetizer
Author: Natalie
Calories: 235, Total Carbs: 3.5g, Protein: 7.3g, Fat: 22.1g, Fiber: 0.4g, Net Carbs: 3g
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