Ricotta Dip with Hot Honey
Ultra-creamy whipped ricotta finished with a warm, chili-kissed honey drizzle. This elegant yet effortless appetizer comes together in minutes and pairs perfectly with toasted bread, crackers, or crisp veggies.
Ingredients
For the Dip
- 1 cup whole milk ricotta cheese drained if watery
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- salt and black pepper to taste
For the Hot Honey
- 3 tbsp honey
- 0.5 tsp red pepper flakes adjust to taste
- 1 pinch chili powder optional
Optional Toppings
- fresh thyme or rosemary chopped
- crushed pistachios or walnuts
- lemon or orange zest
- extra olive oil for drizzling
- fresh cracked pepper to finish
Instructions
- Whip the ricotta: Add ricotta, olive oil, garlic powder, a pinch of salt, and pepper to a food processor. Blend until smooth and fluffy, about 45–60 seconds, scraping down as needed.
- Warm the hot honey: In a small saucepan over low heat, gently warm honey. Stir in red pepper flakes and a pinch of chili powder (optional). Infuse 2–3 minutes; remove from heat.
- Assemble: Spoon whipped ricotta into a shallow bowl and create swirls with the back of a spoon.
- Finish: Drizzle with warm hot honey. Top with herbs, nuts, citrus zest, a touch of olive oil, and more pepper if desired.
- Serve: Enjoy right away with toasted baguette, naan, crackers, or veggie sticks. Serve warm or chilled.
Notes
For best texture, use high-quality whole-milk ricotta and drain excess whey. Adjust heat by varying chili flakes. Try seasonal twists like figs or cranberries. Recipe is pork- and alcohol-free.