Easy Whipped Ricotta Dip with Hot Honey
Make this creamy whipped ricotta dip with hot honey for a quick and delicious appetizer. It is a simple, no-bake spread perfect for entertaining.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 15 ounces whole milk ricotta cheese, drained if watery
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 3 tablespoons hot honey, plus more for drizzling
- 1 teaspoon fresh rosemary, finely chopped (optional garnish)
- 1 tablespoon chopped walnuts (optional garnish)
Instructions
- Drain the ricotta cheese if it appears very wet. Place the ricotta cheese, 2 tablespoons of olive oil, salt, and pepper into a food processor.
- Process the mixture until it becomes completely smooth, light, and airy. Stop and scrape down the sides as needed to reach a velvety texture. This usually takes 1 to 2 minutes.
- Transfer the whipped ricotta to a shallow serving bowl. Use the back of a spoon to create swirls or a well in the center.
- Drizzle the hot honey evenly over the top of the dip.
- Garnish with fresh rosemary and chopped walnuts, if using. Add an extra light drizzle of olive oil around the edges.
- Serve immediately with crostini, crackers, pita bread, or fresh vegetables.
Notes
- To achieve the silkiest texture, use whole milk ricotta. If you do not have a food processor, you can use a high-powered blender or a stand mixer with the whisk attachment, but processing time may vary.
- You can make this dip ahead of time. Store the whipped ricotta in an airtight container in the refrigerator for up to 2 days. Add the hot honey and garnishes just before serving.
- For a simple lemon herb variation, skip the hot honey and instead mix 1 teaspoon of fresh lemon zest and 1 tablespoon of chopped fresh herbs (like basil or chives) into the whipped ricotta before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 5
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 9
- Cholesterol: 35