Ricotta Dip with Hot Honey
A creamy ricotta dip drizzled with spicy hot honey, perfect for quick appetizers and easy entertaining.
Ingredients
For the whipped ricotta
- 2 cups fresh ricotta Whole milk ricotta gives the creamiest, fluffiest base.
- 1/2 none lemon zest Bright citrus aroma without extra moisture.
- 1/2 none lemon juice Sharpens flavor and lightens richness.
- 1/4 tsp salt Balances sweet and tangy notes.
- pinch none ground pepper Gentle warmth that lifts the dairy.
- 1 tbsp olive oil Silkier mouthfeel and sheen when whipped.
For the hot honey
- 1/4 cup liquid honey Glossy sweetness that drizzles beautifully.
- 1 tsp hot sauce Quick heat and tang.
- 1/2 tsp chili flakes Slow-building warmth and speckles of color.
Garnishes
- 1-2 tsp fresh minced rosemary Piney aroma that complements lemon and honey.
- 1/4 cup chopped walnuts Toasty crunch for contrast.
Instructions
Preparation
- If ricotta looks wet, spoon it into a fine mesh strainer for 5 to 10 minutes to remove excess moisture.
- Add ricotta, lemon zest, lemon juice, salt, pepper, and olive oil to a food processor or high-speed blender. Blend for 1 to 3 minutes until very smooth and airy.
- Taste and adjust seasoning, adding a pinch of salt or a few drops of lemon juice as desired.
- Warm honey in a small pan over low heat for 30 to 60 seconds. Stir in hot sauce and chili flakes until combined. Avoid boiling.
Assembly
- Spoon whipped ricotta into a shallow bowl. Swirl the top gently to create valleys for the drizzle.
- Warm the hot honey again if it has thickened, then drizzle generously over the ricotta. Sprinkle with minced rosemary and chopped walnuts.
Serving
- Pair with crostini, pita chips, crackers, or crisp veggies. Serve immediately for the best contrast of warm honey and cool ricotta.
Notes
For best results, use whole milk ricotta for a smoother texture. Add garnishes just before serving for freshness.