Spicy Ricotta Dip
A creamy, tangy, and sweet appetizer made from whipped whole milk ricotta, drizzled with homemade hot honey, and topped with toasted walnuts and fresh rosemary. This dip is a quick, crowd-pleasing option for any gathering or cheese board.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 7 servings
- Category: Appetizer
- Method: No-cook / Blended
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
- 2 cups fresh whole milk ricotta cheese
- Zest from 1/2 lemon
- Juice from 1/2 lemon
- 1 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- A dash of freshly ground black pepper
- 1/4 cup runny honey
- 1 tsp spicy sauce (e.g., Frank’s RedHot)
- 1/2 tsp crushed red chili flakes
- 1/4 cup chopped toasted walnuts
- 1 to 2 tsp fresh chopped rosemary
Instructions
- Let the ricotta cheese sit at room temperature for 30 minutes.
- In a food processor or high-speed blender, combine the ricotta, lemon juice, lemon zest, olive oil, salt, and black pepper.
- Blend on high speed for 1–2 minutes until smooth and creamy.
- Transfer the whipped ricotta to a shallow serving bowl and spread evenly.
- In a small bowl, stir together the honey, spicy sauce, and chili flakes.
- Warm the honey mixture slightly over low heat or in the microwave for 10–15 seconds, until just loosened.
- Drizzle the hot honey mixture over the whipped ricotta.
- Top with chopped toasted walnuts and fresh chopped rosemary.
- Serve with crackers, crostini, or fresh vegetables.
Notes
- To avoid a watery dip, strain ricotta in cheesecloth for 30 minutes before blending.
- Substitute walnuts with pecans, pistachios, or roasted pumpkin seeds for a nut-free version.
- Replace rosemary with fresh thyme or sage; use 1/2 tsp if using dried herbs.
- If using store-bought hot honey, use 1/4 cup and omit the spicy sauce and chili flakes.
Find it online: https://www.recipebyelena.com/spicy-ricotta-dip/