Whipped Ricotta Dip with Hot Honey – Creamy, Sweet & Spicy Perfection
Take your appetizer game to the next level with this Ricotta Dip with Hot Honey! Light, fluffy whipped ricotta is drizzled with golden hot honey for the perfect balance of creamy, sweet, and spicy. Serve with crusty bread, crackers, or fresh veggies—ideal for parties, holiday gatherings, or a simple snack that feels gourmet.
Equipment
- Food processor or hand mixer
- Mixing bowl
- Spatula or spoon
- Serving dish or shallow bowl
- Measuring spoons/cups
Ingredients
- 1 ½ cups whole milk ricotta cheese (well-drained)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 teaspoon lemon zest (freshly grated)
- ½ teaspoon sea salt (to taste)
- ¼ teaspoon freshly ground black pepper
- 2–3 tablespoons hot honey (store-bought or homemade)
- Optional Garnishes: fresh thyme, crushed pistachios, chili flakes
Instructions
- Whip Ricotta – Add ricotta to a food processor or mixing bowl. Blend for 1–2 minutes until smooth, creamy, and slightly airy.
- Season the Base – Mix in olive oil, lemon zest, salt, and black pepper. Adjust seasoning to taste.
- Prepare to Serve – Spoon the ricotta into a shallow serving bowl. Use the back of a spoon to spread and create soft swirls.
- Add the Hot Honey – Drizzle generously over the ricotta, letting it settle into the ridges.
- Finish with Garnish – Sprinkle with fresh herbs, crushed nuts, or extra chili flakes if desired.
- Serve & Enjoy – Pair with bread, crackers, fruit, or as part of a charcuterie spread.
Pro Tip: Make the ricotta base ahead and refrigerate, then add the hot honey just before serving for the best presentation.
Notes
- Ricotta choice: Whole milk ricotta creates the creamiest dip. For a lighter version, use part-skim.
- Hot honey options: Store-bought works great, but homemade allows you to control the heat level.
- Make-ahead: Ricotta base can be prepared up to 2 days in advance; drizzle honey just before serving.
- Not freezer-friendly: Ricotta can separate when frozen.
- Pairings: Excellent with toasted baguette, seeded crackers, apple slices, or alongside cured meats and cheeses.