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Creamy Whipped Ricotta Dip with Hot Honey and Toasted Walnuts

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Make this creamy, light, and airy whipped ricotta dip. It is topped with sweet and spicy hot honey and crunchy toasted walnuts, making it a perfect, easy appetizer for any gathering.

Ingredients

Scale
  • 15 ounces whole milk ricotta cheese, drained if watery
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons honey (for the dip base)
  • 3 tablespoons hot honey (for topping)
  • 1/4 cup walnuts, roughly chopped and toasted
  • Fresh thyme leaves, for garnish
  • Baguette slices or crostini, for serving

Instructions

  1. Drain the ricotta cheese for at least 15 minutes if it seems very wet. Place the drained ricotta, 2 tablespoons of olive oil, minced garlic, lemon zest, salt, pepper, and 2 tablespoons of honey into a food processor.
  2. Process the mixture for 2 to 3 minutes, stopping to scrape down the sides as needed, until the dip is completely smooth, light, and airy.
  3. Transfer the whipped ricotta dip to a shallow serving bowl. Use the back of a spoon to create a slight well in the center.
  4. Drizzle the 3 tablespoons of hot honey evenly over the top of the dip.
  5. Sprinkle the toasted walnuts and fresh thyme leaves over the hot honey. Drizzle a small amount of extra olive oil around the edges if desired.
  6. Serve immediately with toasted baguette slices or crostini.

Notes

  • For a baked version, spread the whipped ricotta mixture into an oven-safe dish, top with olive oil and herbs, and bake at 375°F (190°C) for 15-20 minutes until warm and slightly golden.
  • You can toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Watch them closely as they burn quickly.
  • If you do not have a food processor, you can use a stand mixer with the whisk attachment, whipping for about 5 minutes until light.

Nutrition

Find it online: https://delishcraze.com/easy-whipped-ricotta-dip-recipe/