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+ servings
Whipped ricotta dip in a white bowl topped with grape tomatoes, basil and olive oil with cucumbers and crackers
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5 from 9 ratings

Keto Whipped Ricotta + Marinated Tomato Dip

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.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: American, Italian
Servings: 8
Calories: 235
Author: Natalie


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


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.
    16 ounces whole fat ricotta cheese
  • 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.
    1.5 cups grape tomatoes, 2 tablespoons finely chopped shallots, 2 tablespoons finely chopped basil, 1 clove of garlic, 1-1/2 teaspoons kosher salt, 1/2 cup high quality olive oil
  • Allow to marinate for at least 1 hour on the counter, or up to 3 days in the refrigerator.


  • Top the whipped ricotta with the marinated tomato mixture.
    16 ounces whole fat ricotta cheese
  • Serve along with desired sides. Serve cold, or at room temperature.
    Sliced cucumber, Keto friendly crackers, Regular crackers for non-keto guests
  • 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!



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.


Calories: 235 | Total Carbs: 3.5g | Protein: 7.3g | Fat: 22.1g | Fiber: 0.4g | Net Carbs: 3g