Whipped ricotta cheese can be made into one of the tastiest dips that you can serve alongside crackers, bread or vegetables. I like to flavor whipped ricotta with fresh herbs and lemon zest. The addition of toasted pine nuts adds flavor and texture. Then, drizzle a little hot honey on top for a sweet and spicy kick! This whipped ricotta dip is SO GOOD and easy to make!
INGREDIENTS
- ricotta cheese – whole milk ricotta has the best flavor
- fresh herbs – I like to use a combination of fresh rosemary and thyme leaves
- heavy cream – just a few tablespoons add the right amount of creaminess to the dip
- garlic clove – finely minced
- extra virgin olive oil – helps bind everything together and adds a more flavor
- lemon zest – adds freshness
- pines nuts – add a crunchy texture which pairs well with the smooth ricotta; toasting the pine nuts brings out their natural nutty flavor
- salt and black pepper
- hot honey – Whenever I make hot honey, I tend to make quite a bit of it, because it’s such a versatile condiment. You can substitute regular honey in this recipe and it will still taste delicious!
HOW TO MAKE WHIPPED RICOTTA DIP WITH HOT HONEY
STEP 1: TOAST PINE NUTS
Toast pine nuts on a dry pan for 2 to 3 minutes on medium heat. Set aside.
STEP 2: WHIP RICOTTA
In a food processor, add ricotta cheese, rosemary, thyme, heavy cream, lemon zest, olive oil, garlic, salt and pepper. Blend for 2 to 3 minutes or until smooth and creamy.
Transfer to a serving bowl. Drizzle hot honey. Sprinkle pine nuts, black pepper and flaky sea salt on top.
Serve whipped ricotta alongside grilled baguette slices, pretzels, crackers, or vegetables for dipping!
You can also spread the whipped ricotta on crostini (toasted baguette slices) and drizzle extra hot honey and sprinkle toasted pine nuts on top.
Whipped Ricotta with Hot Honey
Ingredients
- 1 cup whole milk ricotta cheese
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 2 tablespoons heavy cream
- ½ teaspoon lemon zest
- 1 garlic clove finely minced
- 1 tablespoon extra virgin olive oil
- 3 tablespoons hot honey
- ¼ cup pine nuts toasted
- ¼ teaspoon sea salt plus more as needed
- ⅛ teaspoon black pepper plus more as needed
Instructions
- Toast pine nuts on a dry pan for 2 to 3 minutes on medium heat. Set aside.
- In a food processor, add ricotta cheese, rosemary, thyme, heavy cream, lemon zest, olive oil, garlic, salt and pepper. Blend for 2 to 3 minutes or until smooth and creamy.
- Transfer to a serving bowl. Drizzle hot honey. Sprinkle pine nuts, black pepper and flaky sea salt on top.
Notes
- Roasted pistachios, chopped walnuts, or pecans would also work well instead of pine nuts.
- Regular honey can be used in place of hot honey. It will still taste delicious, just without any heat.
- If you don’t have a food processor, whipped ricotta can also be made using a stand mixer or a handheld mixer.
- Can be stored in the refrigerator for up to 2 days.
