Feta and Ricotta Spread Recipe

Something magical happens when you take two kinds of cheese, feta and ricotta, and whip them together in a food processor. You end up with a creamy, elegant spread that is one of the tastiest and most versatile dip bases around. It’s also incredibly easy to make. The two cheeses blended together are delicious as is, but by adding in other ingredients, the culinary possibilities are nearly endless.

Feta and ricotta spread can be either sweet or savory. Served with honey and walnuts, it functions as the perfect sweet bite for a wine and cheese party. Take it savory and use it as a sandwich spread, replacing that boring mayonnaise or mustard. It can also be a base for a white pizza, or it can give your omelets a luxurious upgrade. Try feta and ricotta spread as a dip for vegetables or pita chips, or just slather it on a nice, toasty piece of crostini.

Let’s Start with the Basics — Feta and Ricotta

What is feta cheese?

Feta is a Greek brined cheese known for its salty, tangy and sharp flavor. It is soft, comes in blocks or crumbles, and is usually made from sheeps’ milk, though it can also be a mixture of sheep and goats’ milk. It is a staple in Greek cuisine and is commonly found in pasta, on pizzas, or in Greek salads. It’s also a key ingredient in the spinach pie known as spanakopita.

What is ricotta cheese?

Ricotta is a fresh cheese known for its mildness and creamy texture. It is typically made from cows’ milk, but sheep or goats’ milk are sometimes used as well. The ricotta was traditionally made by recooking the whey leftover from making other cheeses, which explains why ricotta means “recooked” in Italian. These days, however, in the United States, ricotta is usually made from heating whole milk and then separating the resulting curds from the whey. The curds then become ricotta cheese. Ricotta is very versatile and is famously found in savory Italian dishes like lasagna or manicotti. It can also be sweetened and used in desserts like cannoli or cheesecake.

The following is the basic, two-ingredient recipe for feta and ricotta spread. It naturally has just the right amount of salt because of the feta and is unctuous and creamy because of the ricotta. Serve it any way you like, but it is particularly good on grilled French bread or with flavored pita chips.

Note: Feta and ricotta spread is obviously vegetarian, but it’s also keto-friendly as there are less than two grams of carbohydrates in each two-tablespoon serving.

Basic Ricotta Feta Spread Recipe

Difficulty level: Easy
Total Preparation Time: Less than five minutes

8 ounces feta cheese
4 ounces whole milk ricotta cheese

Place both cheeses in the small bowl of a food processor.
Blend for about two minutes and then scrape down the sides of the bowl with a spatula.
Blend for another minute or until the spread is light and fluffy.

Serve immediately or place in an airtight container in the refrigerator.

If you want to change things up, try this sweet Greek variation that has honey and toasted walnuts. This recipe is a crowd favorite when served alongside other cheeses and savory hors d ‘oeuvres.

Sweet Greek-style Feta and Ricotta Dip

Difficulty level: Easy
Total Preparation Time: Less than ten minutes

8 ounces feta cheese
7.5 ounces whole milk ricotta cheese
2 tablespoons full-fat plain Greek yogurt
A grind or two of freshly cracked pepper
2 tablespoons good quality honey
2 teaspoons toasted walnuts, crushed

Place both cheeses and the yogurt in the small bowl of a food processor. Add either one or two grinds of pepper depending upon your preference.
Blend for about two minutes and then scrape down the sides of the bowl with a spatula.
Blend again for another minute or so or until the spread is light and fluffy.
Scoop onto a serving dish, and with the back of a spoon, make a well in the middle.
Pour the honey in the well and then sprinkle on the walnuts.

Serve with warm, toasted pita bread.

The next recipe adds herbs to create a spreadable cheese that works perfectly on sandwiches or stirred into pasta. It’s also excellent on a crostini or as a dip for raw vegetables like bell peppers, celery, and carrots.

Feta and Ricotta Herbed Spread

Difficulty level: Easy
Total Preparation Time: Fifteen minutes

8 ounces feta cheese
7.5 ounces whole milk ricotta cheese
2 tablespoons extra virgin olive oil
1 clove of garlic, minced
1 tablespoon fresh Italian leaf parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
Black pepper and kosher salt to taste

Place both cheeses and the olive oil in the small bowl of a food processor.
Add garlic, parsley, dill, lemon juice, and pepper.
Blend for about three minutes and then scrape down the sides of the bowl with a spatula.
Blend again until the spread is light and fluffy.

Serve immediately or keep in the refrigerator in an airtight container.

This last recipe is for spice lovers. The Calabrian chilies, which are available in most grocery stores or online, bring a nice kick to the spread. Use this version as a dip, a sandwich spread, or as the base for a spicy pizza.

Spicy Feta and Ricotta Spread

Difficultly level: Easy
Total Preparation Time: Fifteen minutes

8 ounces feta cheese
4 ounces whole milk ricotta cheese
2 tablespoons extra virgin olive oil
1 clove of garlic
3 Calabrian chilies
Cracked black pepper to taste
Kosher salt to taste

Place both cheeses and the olive oil in the small bowl of a food processor.
Add garlic and chilies and blend for about two minutes.
Scrape down the sides of the bowl with a spatula and blend again, until the spread is light and fluffy.
Add the black pepper and salt overtop the spread right before serving.