Description
Make this creamy, simple whipped ricotta dip topped with hot honey and toasted walnuts. It is a quick, no-bake appetizer perfect for entertaining.
Ingredients
Scale
- 15 ounces whole milk ricotta cheese
- 2 tablespoons olive oil plus more for drizzling
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup walnuts
- 2 tablespoons honey
- 1 teaspoon hot sauce or chili flakes (adjust to taste)
- Fresh basil or thyme for garnish (optional)
Instructions
- Toast the walnuts: Place walnuts in a small, dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Remove from heat and roughly chop.
- Prepare the whipped ricotta: Place the ricotta cheese, 2 tablespoons of olive oil, lemon zest, salt, and pepper into a food processor. Process for 1 to 2 minutes, scraping down the sides as needed, until the mixture is light and very smooth.
- Combine the hot honey: In a small bowl, mix the honey and hot sauce or chili flakes together.
- Assemble the dip: Spread the whipped ricotta evenly onto a shallow serving plate or bowl.
- Top the dip: Drizzle the hot honey mixture over the ricotta. Sprinkle the toasted, chopped walnuts over the top. Drizzle with a little extra olive oil, if desired.
- Garnish and serve: Garnish with fresh basil or thyme. Serve immediately with crusty bread, crackers, or vegetables.
Notes
- For a thicker dip, strain the ricotta in a cheesecloth-lined sieve for 30 minutes before whipping.
- If you do not have a food processor, you can use a high-powered blender or a stand mixer with the whisk attachment, whipping until smooth.
- Serve this dip at room temperature for the best texture.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Appetizer
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dip
- Calories: 210
- Sugar: 8
- Sodium: 150
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 9
- Cholesterol: 30