Spicy Ricotta Dip with Hot Honey
A rich, creamy dip made with whipped whole milk ricotta, bright lemon, and a drizzle of homemade spicy honey. Topped with toasted walnuts and fresh rosemary, it’s a sweet-and-savory appetizer perfect for parties or last-minute gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: About 2 cups
- Category: Appetizer
- Method: Blending
- Cuisine: American
- 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
- Dash black pepper
- 1/4 cup runny honey
- 1 tsp hot sauce (such as Frank’s RedHot)
- 1/2 tsp crushed chili flakes
- 1/4 cup chopped toasted walnuts
- 1 to 2 tsp fresh chopped rosemary
Instructions
- Let the ricotta sit at room temperature for 30 minutes to soften.
- In a food processor or high-speed blender, combine ricotta, lemon juice and zest, olive oil, salt, and pepper. Blend for 1–2 minutes until smooth and creamy.
- Spread the whipped ricotta in a shallow bowl and set aside.
- In a small bowl, mix honey, hot sauce, and chili flakes until combined. Warm slightly over low heat if desired, but do not boil.
- Drizzle the spicy honey over the ricotta.
- Top with toasted walnuts and chopped rosemary.
- Serve at room temperature with crackers, crostini, or vegetables.
Notes
- Strain watery ricotta through cheesecloth for 30 minutes to improve texture.
- Swap ricotta with blended cottage cheese, Greek yogurt, or mascarpone.
- Use pecans, pistachios, or roasted seeds as nut alternatives.
- Substitute lime juice or white wine vinegar for lemon if needed.
- Prepare components up to 2 days ahead and assemble before serving.
Find it online: https://www.cookwithbenchi.com/spicy-ricotta-dip/