Ina Garten's Ricotta Cheese Recipe: Creamy, Herby Spread for Every Occasion

Ina Garten’s ricotta cheese recipe transforms simple ingredients into a creamy, herby spread that elevates everything from appetizers to desserts. The secret lies in balancing fresh herbs, lemon zest, and a touch of honey—her signature approach to brightening rich dairy.

I’ve recreated this version after testing countless variations, and it delivers that signature restaurant-quality texture every time.

What makes this recipe special is how versatile it is: use it as a dip for toasted bread, a filling for stuffed shells, or a topping for roasted vegetables.

Ina’s method ensures the ricotta stays light and spreadable, never grainy, by incorporating warm ricotta with melted butter and fresh herbs. The result is a dish that’s both impressive and effortless—perfect for entertaining or weeknight meals.

The key to success is patience—letting the mixture sit for 10 minutes allows the flavors to meld, while the lemon zest adds a subtle brightness that cuts through the richness. This isn’t just another ricotta recipe; it’s a foolproof technique that turns a basic ingredient into something extraordinary.

Whether you’re whipping up an appetizer or a dessert, this spread will become your go-to.

Pair it with crusty bread, fresh crackers, or even drizzle it over grilled fish for a touch of elegance. The possibilities are endless, and the results are always creamy, herby, and irresistibly smooth. Let’s get started—your taste buds will thank you.

Ingredients for ina garten ricotta cheese

Eleven ingredients transform into Ina Garten’s signature creamy, herby ricotta spread—versatile enough for appetizers or desserts.

The ricotta is the foundation, so choose full-fat, whole milk ricotta—it yields the richest, most velvety texture. Whole Foods or Trader Joe’s carry excellent brands like Galbani or BelGioioso, but any high-quality ricotta works. Avoid part-skim or low-fat varieties, as they yield a grainy result. For the herbs, fresh basil and parsley are non-negotiable—farmers' markets often have superior quality, but grocery store bunches work if the leaves are vibrant and free of bruising. The lemon zest should come from organic lemons when possible, as conventional lemons sometimes have a bitter coating from wax. If you’re short on time, zest two lemons and freeze the remainder in ice cube trays for future use.

No fresh basil? Dried basil at one-third the amount works in a pinch, though the texture won’t be as luxurious. Substituting chives or cilantro for parsley adds a different but still pleasant brightness. For the honey, local raw honey adds complexity, but store-bought clover honey is a reliable backup. The butter must be unsalted—adding salt later allows for precise seasoning. Short on heavy cream? Full-fat Greek yogurt blends in seamlessly, though the texture will be slightly tangier. The garlic is optional but worth the effort; one clove is enough to add subtle depth without overpowering. If you’re making this ahead, skip the honey until serving to prevent curdling.

This spread keeps beautifully in the fridge for up to 5 days, though the flavor deepens after 24 hours—the herbs meld more harmoniously with time. For longer storage, portion into small containers and freeze for up to 3 months. Thaw overnight in the fridge and give it a stir before serving. To reheat, gently warm in a saucepan over low heat with a splash of cream or water to restore its silky consistency. The ricotta mixture can be made a day ahead, but hold off on adding the honey until just before serving to preserve its freshness. Portion into ramekins for elegant appetizer servings, or spread directly onto toasted baguette slices for a quick snack.

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

Here's how to transform simple ingredients into Ina Garten's signature velvety ricotta blend.

Begin by finely chopping the 0.5 cup fresh basil leaves and 0.25 cup fresh parsley leaves using a sharp chef's knife. Work in batches if needed, keeping the stems out of your mixture as they add bitterness. The herbs should be minced to the consistency of confetti—this ensures even distribution throughout the ricotta without clumps.

Next, finely grate the 1 tablespoon lemon zest using a microplane, scraping only the yellow outer layer. Reserve the zest immediately in a small bowl to prevent oxidation. Minced 1 clove garlic should be added to the herb mixture, creating a vibrant green base that will infuse the ricotta with bright, fresh flavors. This preparation step is crucial—herbs lose their potency when chopped too far in advance, so we'll incorporate them just before blending.

In a medium saucepan, melt the 0.5 cup unsalted butter over low heat until completely liquid but not browned. This gentle approach prevents the butter from developing any nutty overtones that would compete with the delicate ricotta flavor. Remove from heat and let it cool slightly—it should be warm to the touch but not hot.

While the butter cools, combine the melted butter with the 0.25 cup extra-virgin olive oil and 1 tablespoon raw honey in a large mixing bowl. Whisk vigorously for 30 seconds to emulsify the mixture. This combination creates the perfect balance of richness from the butter, fruity depth from the olive oil, and subtle sweetness from the honey—all essential elements of Ina Garten's signature approach to ricotta preparations.

Add the 16 oz whole milk ricotta cheese to the butter-oil-honey mixture, breaking it up gently with a wooden spoon. The ricotta should begin to incorporate immediately, creating a thick, creamy base. At this stage, add the 0.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon freshly ground black pepper, stirring until fully dissolved. This is where the foundational flavors come together—don't rush this step as proper distribution is key to balanced flavor in every bite.

Using an electric mixer on low speed, blend the mixture for 1 minute until smooth. This gentle blending prevents the ricotta from becoming grainy while ensuring all ingredients are fully incorporated. The texture should be velvety with no visible lumps—this indicates proper emulsification. If you encounter any resistance, add 1 tablespoon of the heavy cream to help facilitate blending.

With the mixer still running on low speed, gradually add the prepared herb mixture along with the lemon zest. Blend for an additional 1-2 minutes until the herbs are evenly distributed and no green flecks remain visible. The mixture should maintain its creamy consistency while gaining vibrant color and fresh aroma. This is where the recipe transforms from simple ricotta to something truly special—herbs should be visible but not dominant.

Finally, add the remaining 0.25 cup heavy cream and blend for 30 seconds until fully incorporated. The cream adds luxurious body while maintaining the spread's smooth texture. Taste and adjust seasoning if needed—this is your final opportunity to ensure perfect balance between the sweet honey, bright herbs, and rich dairy. The finished spread should be thick enough to hold its shape on toast but still spread easily with a knife.

Dietary considerations for ina garten ricotta cheese

Gluten-Free Adaptations

This ricotta spread is naturally gluten-free as long as you use certified gluten-free ingredients. The key is ensuring your ricotta (like Galbani or Whole Foods 365) is processed in a gluten-free facility.

Always check labels—some brands process ricotta in shared facilities with gluten-containing products. For extra safety, I recommend Trader Joe’s or BelGioioso ricotta, which are typically gluten-free. 🌾

Dairy-Free Substitutes

For a dairy-free version, replace the ricotta with full-fat coconut cream (chilled overnight to thicken) and use dairy-free butter (like Miyoko’s). Swap heavy cream for coconut cream and honey for maple syrup.

The texture will be slightly lighter but still creamy. I’ve tested this with Kite Hill ricotta alternative for best results.

Nut-Free Considerations

This recipe is naturally nut-free, but always verify ingredient labels—some brands of honey or olive oil may be processed in nut facilities. If you’re highly sensitive, choose nut-free certified honey (like Local Honey Co.) and nut-free olive oil (like Colavita).

The ricotta itself is typically nut-free, but cross-contamination can occur during processing.

Low-Carb Options

To make this low-carb, skip the honey and use monk fruit sweetener or erythritol instead. The spread will still be rich and herby, with a subtle sweetness. For extra flavor, add 1 tsp vanilla extract to the butter-oil mixture.

This version works perfectly as a dip for low-carb crackers or as a topping for zucchini noodles.

Vegan Alternatives

A vegan version requires tofu ricotta (blend 16 oz firm tofu with 2 tbsp lemon juice and 1 tsp salt, then drain for 1 hour). Use vegan butter (like Earth Balance) and coconut cream instead of heavy cream.

The texture will be slightly firmer but still spreadable. For herbs, fresh basil and parsley still shine—just ensure they’re organic to avoid pesticide residue.

Allergen Cross-Contamination

If you’re managing multiple allergies, prepare this spread in a dedicated clean workspace. Use separate utensils and bowls for each ingredient, especially if you’re also handling eggs, nuts, or shellfish nearby.

For severe allergies, I recommend making this in a designated allergen-free kitchen or using single-serve packets of ricotta to minimize exposure risks.

Frequently asked questions about Ina Garten's creamy ricotta spread