Description
This Whipped Ricotta Dip with Hot Honey is a creamy, tangy, and mildly spicy appetizer that combines smooth ricotta cheese with zesty lemon, a hint of heat from chili flakes and hot sauce, and a sweet drizzle of honey. Topped with crunchy walnuts and fresh rosemary, it’s a perfect easy-to-make dip for serving with crackers, pita chips, or crusty bread, ideal for gatherings or a simple snack.
Ingredients
Scale
Ricotta Mixture
- 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 Ricotta Mixture: 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.
- Prepare Hot Honey: In a small bowl, mix together the honey, hot sauce, and chili flakes until well combined, creating a spicy-sweet topping.
- Drizzle Topping: Drizzle the hot honey mixture evenly over the whipped ricotta to infuse sweetness and heat.
- Add Garnish: Sprinkle chopped walnuts and minced fresh rosemary over the dip to add crunch and aromatic flavor.
- Serve: Enjoy the dip immediately paired with crackers, pita chips, crostini, or slices of sourdough bread for a delightful appetizer.
Notes
- Use fresh ricotta cheese for the best texture and flavor.
- Adjust the amount of hot sauce and chili flakes to suit your heat preference.
- For a nuttier flavor, try toasting the walnuts lightly before chopping.
- This dip is best served fresh but can be refrigerated for up to 2 days; stir before serving.
- Serve with a variety of dippers like raw vegetables or crispy bread.
