Create this creamy, sweet, and spicy whipped ricotta dip quickly. It is a perfect, easy appetizer for any gathering, balancing smooth cheese with the heat of hot honey.
Author:Claire
Prep Time:5 min
Cook Time:5 min
Total Time:10 min
Yield:4 servings 1x
Category:Appetizer
Method:No-Bake/Blending
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
15 ounces whole milk ricotta cheese, drained if watery
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon fine sea salt, plus more for finishing
Crostini, pita chips, or fresh vegetables for serving
Instructions
Toast the walnuts: Place the chopped walnuts in a small, dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Remove from heat and set aside.
Whip the ricotta: Place the drained ricotta cheese, olive oil, lemon juice, salt, and pepper into a food processor. Process for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth and light.
Assemble the dip: Transfer the whipped ricotta to a shallow serving bowl. Use the back of a spoon to create a slight well in the center.
Finish the dip: Drizzle the 1/4 cup of hot honey evenly over the ricotta. Sprinkle the toasted walnuts and chopped rosemary (if using) over the top. Add a final pinch of sea salt.
Serve immediately with your choice of dippers.
Notes
For the best texture, make sure your ricotta cheese is well-drained before whipping. You can press it between paper towels or let it sit in a fine-mesh sieve for 30 minutes.
If you do not have hot honey, you can make a quick version by gently warming 1/4 cup of honey with 1/2 teaspoon of red pepper flakes for 5 minutes, then letting it cool slightly.
This dip pairs wonderfully with sturdy crackers or slices of toasted sourdough bread for dipping.