Ricotta Dip with Hot Honey

This whipped ricotta dip is creamy, airy, and features the perfect balance of savory notes and spicy floral sweetness. Topped with fresh thyme and crunchy pistachios, it makes for an elegant appetizer that comes together in less than 10 minutes.

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Prep Time 10

Total Time 10

Servings: 6 servings

Course: Appetizer, Starter

Cuisine: Italian, Mediterranean

Calories: 210

Ingredients Method Notes

Ingredients

Whipped Ricotta Base

16 oz Whole Milk Ricotta Cheese cold, high quality
4 oz Cream Cheese softened to room temperature
2 tbsp Extra Virgin Olive Oil plus more for drizzling
1 tsp Lemon Zest freshly grated
1/2 tsp Kosher Salt
1/4 tsp Black Pepper freshly cracked

Toppings & Serving

3 tbsp Hot Honey warmed slightly
1 tsp Fresh Thyme Leaves
2 tbsp Roasted Pistachios roughly chopped
1 lb Baguette sliced and toasted

Method

Instructions

Place the ricotta cheese, softened cream cheese, olive oil, lemon zest, salt, and pepper into a food processor or high-speed blender.
Pulse until the mixture is combined, then process on high for about 1-2 minutes until the texture is silky smooth and light.
Taste the mixture and adjust seasoning with additional salt or lemon zest if desired.
Transfer the whipped ricotta to a shallow serving bowl and use the back of a spoon to create several deep swirls and divots on the surface.
Drizzle the hot honey generously over the top, allowing it to pool in the swirls of the cheese.
Garnish with chopped pistachios, fresh thyme leaves, and a final light crack of black pepper.
Serve immediately with warm toasted baguette slices, crostini, or fresh vegetables.

Notes

For the best results, drain the ricotta cheese through a fine-mesh sieve for 30 minutes before blending to ensure the dip is thick rather than watery. If you don't have store-bought hot honey, you can make your own by warming 1/4 cup of honey with 1/2 teaspoon of red pepper flakes.