Description
This Whipped Ricotta Dip with Hot Honey is a luscious, creamy appetizer featuring fresh whole milk ricotta blended smooth with lemon zest and juice, then topped with a spicy-sweet hot honey drizzle. Garnished with crunchy walnuts and fragrant rosemary, it’s perfect for serving with crackers, crostini, or warm bread for a delightful snack or party dip.
Ingredients
Scale
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 Topping
- 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 the whipped ricotta to a shallow serving bowl and set aside.
- Make the Hot Honey: In a small bowl, mix together the liquid honey, hot sauce, and chili flakes until well combined to create the hot honey drizzle.
- Assemble the Dip: Drizzle the prepared hot honey mixture evenly over the top of the whipped ricotta in the serving bowl.
- Garnish: Sprinkle the minced fresh rosemary and chopped walnuts over the dip to add crunch, aroma, and visual appeal.
- Serve: Enjoy immediately with crackers, pita chips, crostini, or slices of sourdough bread for dipping.
Notes
- Use fresh whole milk ricotta for the creamiest texture.
- Adjust the amount of hot sauce and chili flakes to control the heat level in the hot honey.
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower.
- The dip is best served fresh but can be refrigerated for up to 24 hours, though the texture may thicken.
- Try adding a drizzle of extra virgin olive oil on top for an extra layer of flavor.
