Description
This Whipped Ricotta Dip with Hot Honey is a creamy, tangy, and slightly spicy appetizer that combines smooth ricotta cheese with zesty lemon, aromatic herbs, and a sweet heat from honey infused with chili flakes and hot sauce. Topped with crunchy walnuts and fresh rosemary, it’s perfect for serving with crackers, pita chips, or crusty bread.
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 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 to create a sweet and spicy drizzle.
- Assemble the Dip: Drizzle the hot honey mixture evenly over the whipped ricotta in the serving bowl.
- Garnish: Sprinkle the top with chopped walnuts and minced fresh rosemary to add crunch and aromatic flavor.
- Serve: Enjoy immediately, serving with crackers, pita chips, crostini, or slices of sourdough bread for dipping and spreading.
Notes
- Use fresh whole milk ricotta for the creamiest texture; drain well if it is watery.
- Adjust hot sauce and chili flakes to your preferred spice level.
- The dip is best served fresh but can be refrigerated for up to 24 hours; stir well before serving.
- For a nuttier flavor, toast the walnuts lightly before chopping.
- This dip pairs beautifully with crisp white wines or sparkling beverages.
