Description
Creamy whipped ricotta topped with sweet and spicy hot honey, bright lemon, and fresh herbs. This 10-minute appetizer is simple to prepare and perfect for serving with pita or crostini.
Ingredients
- 16 ounces whole-milk ricotta, drained if watery
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove, finely grated
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1/4 cup honey
- 1–2 teaspoons hot sauce or 1/2 teaspoon crushed red pepper flakes
- Pinch of fine sea salt (for topping)
- 1 teaspoon extra-virgin olive oil (for garnish)
- 2 tablespoons chopped fresh rosemary or thyme
- 1/4 cup chopped toasted walnuts or pistachios
Instructions
- Add ricotta, olive oil, lemon juice, lemon zest, garlic, salt, and pepper to a food processor.
- Blend until ultra-smooth and fluffy, 60–90 seconds, scraping the bowl once.
- If the ricotta seems loose, pulse in short bursts until it holds soft peaks and looks cloud-like.
- Warm honey in a small saucepan over low heat for 30–60 seconds until fluid.
- Stir in hot sauce or red pepper flakes and a pinch of salt into the warm honey.
- Spoon the whipped ricotta into a shallow serving bowl and make soft swoops with the back of a spoon.
- Drizzle generously with the hot honey mixture and 1 teaspoon olive oil.
- Sprinkle with chopped rosemary or thyme and nuts.
- Serve immediately with warm pita, toasted baguette slices, crackers, or crisp vegetables.
Notes
- Drain whole-milk ricotta in a fine mesh sieve for 10–15 minutes before whipping if it appears watery.
- Use room-temperature ricotta for faster, smoother whipping.
- For a lighter dip, substitute part-skim ricotta.
- You can make the whipped ricotta up to 2 days ahead; top just before serving.
- Store leftover whipped ricotta (without toppings) refrigerated for up to 3 days.
- Warm the honey gently; overheating dulls the flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: American