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Whipped Ricotta

  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups


  • 8 ounces cream cheese
  • 8 ounces ricotta, drained overnight
  • 1 to 2 tablespoons half and half
  • zest of 1 lemon
  • salt and pepper, to taste


  • Combine all of the ingredients in the bowl of a food processor and pulse until blended.

    Ricotta can be stored in the refrigerator for up to one week.

Recipe Details