Description
This whipped ricotta dip with hot honey is silky, tangy, and topped with a sweet-spicy drizzle. It comes together in just minutes and is perfect for holiday gatherings, game-day spreads, or simple entertaining at home.
Ingredients
For the Dip:
1 ½ cups whole milk ricotta
2 tablespoons olive oil (extra virgin for best flavor)
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
¼ teaspoon salt (or to taste)
â…› teaspoon black pepper
For the Hot Honey:
¼ cup honey
1 teaspoon hot sauce (adjust to taste)
¼ teaspoon red pepper flakes
For Garnish:
1–2 sprigs fresh rosemary, finely chopped
2 tablespoons chopped walnuts
To Serve:
Crackers, crostini, or fresh veggies
Instructions
Whip the Ricotta – In a food processor, combine ricotta, olive oil, lemon juice, lemon zest, salt, and black pepper. Blend for 1–2 minutes until smooth, creamy, and fluffy.
Make the Hot Honey – In a small bowl, mix honey, hot sauce, and red pepper flakes until well combined. Adjust spice to your preference.
Assemble – Spoon the whipped ricotta into a shallow serving bowl. Swirl the surface with the back of a spoon.
Finish – Drizzle generously with hot honey, then sprinkle rosemary and walnuts on top.
Serve – Enjoy immediately with crackers, crostini, or veggies.
Notes
Make ahead: Whip the ricotta up to 2 days in advance; add toppings right before serving.
Storage: Store leftovers in an airtight container in the fridge for 1–2 days.
Variations: Try thyme or basil instead of rosemary, or swap walnuts for pistachios.
For less heat: Use only chili flakes without hot sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¼ cup
- Calories: 160
- Sugar: 9g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
