Description
This Whipped Ricotta Dip with Hot Honey is a creamy, savory-sweet appetizer that’s ready in just 5 minutes! Velvety ricotta is blended with lemon and olive oil, then topped with spicy hot honey, fresh rosemary, and crunchy walnuts. Perfect for serving with crostini, crackers, or pita chips at your next gathering!
Ingredients
- 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
- 1/4 cup liquid honey
- 1 teaspoon hot sauce
- 1/2 teaspoon chili flakes
- 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.
- Garnish: Sprinkle with chopped walnuts and minced rosemary for extra crunch and aroma.
- Serve: Enjoy immediately with crackers, pita chips, crostini, or sourdough bread.
Notes
- For a nut-free option, swap walnuts for toasted sunflower or pumpkin seeds.
- Add a touch of whipped cream cheese for an extra creamy texture.
- Make ahead: Store whipped ricotta in the fridge for up to 2 days. Drizzle hot honey and add toppings just before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Dip
- Method: Blending
- Cuisine: Mediterranean, Italian-Inspired
