Description
This Whipped Ricotta Dip with Hot Honey is a creamy, tangy, and slightly spicy appetizer perfect for entertaining or a quick snack. The smooth whole milk ricotta is blended to perfection with fresh lemon zest and juice, then topped with a luscious hot honey drizzle and garnished with crunchy walnuts and aromatic rosemary. Serve with crackers, pita chips, crostini, or sourdough bread for a delightful combination of flavors and textures.
Ingredients
Ricotta Dip
- 2 cups fresh whole milk ricotta cheese (about 475g)
- Zest from half a lemon
- Juice from half a lemon
- 1/4 teaspoon salt
- Pinch of ground black pepper
- 1 tablespoon extra virgin olive oil
Hot Honey
- 1/4 cup liquid honey
- 1 teaspoon hot sauce
- 1/2 teaspoon chili flakes
Garnish
- 1-2 teaspoons fresh rosemary, minced
- 1/4 cup walnuts, chopped
Instructions
- Blend the Ricotta: In a food processor or high-speed blender, combine the ricotta cheese, lemon zest, lemon juice, salt, black pepper, and olive oil. Blend on high until the mixture is smooth and creamy, about 1-2 minutes. Transfer to a shallow serving bowl and set aside.
- Make the Hot Honey: In a small bowl, mix together the honey, hot sauce, and chili flakes until well combined.
- Assemble the Dip: Drizzle the hot honey mixture over the whipped ricotta evenly.
- Garnish: Sprinkle the chopped walnuts and minced rosemary over the top for extra crunch and aroma.
- Serve: Enjoy immediately with crackers, pita chips, crostini, or sourdough bread for dipping.
Notes
- Use fresh whole milk ricotta for the best creamy texture.
- If you prefer milder heat, reduce or omit chili flakes and hot sauce.
- For a nut-free option, skip the walnuts or substitute with toasted pumpkin seeds.
- Prepare the dip ahead of time and refrigerate; add hot honey and garnishes just before serving.
- Leftover dip can be stored in an airtight container in the fridge for up to 3 days.
