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Creamy Whipped Ricotta Dip with Hot Honey and Walnuts

Close-up of creamy whipped ricotta dip topped with honey drizzle and chopped walnuts, served with sliced bread.

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Create an elegant, crowd-pleasing appetizer in minutes. This whipped ricotta dip offers a luxurious, creamy texture balanced by the sweet heat of hot honey and a crunch from toasted walnuts. It is perfect for parties and entertaining.

Ingredients

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  • 15 ounces whole milk ricotta cheese, drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup hot honey, plus more for drizzling
  • 1/4 cup walnuts, roughly chopped and toasted
  • Fresh rosemary sprigs, for garnish (optional)
  • Crostini, crackers, or crusty bread, for serving

Instructions

  1. Drain the ricotta cheese in a fine-mesh sieve set over a bowl for at least 10 minutes to remove excess liquid. This step helps achieve a thicker texture.
  2. Place the drained ricotta cheese, olive oil, lemon juice, salt, and pepper into the bowl of a food processor.
  3. Process the mixture for 1 to 2 minutes, stopping to scrape down the sides as needed, until the ricotta is completely smooth, light, and airy.
  4. Transfer the whipped ricotta to a shallow serving dish, creating a slight well in the center.
  5. Drizzle the 1/4 cup of hot honey evenly over the top of the dip.
  6. Sprinkle the toasted walnuts over the honey.
  7. Garnish with small sprigs of fresh rosemary, if you are using them.
  8. Serve immediately with crostini or your preferred dippers.

Notes

  • For a savory variation, substitute the hot honey with 2 tablespoons of high-quality olive oil mixed with 1 clove of minced garlic and a pinch of red pepper flakes.
  • To toast walnuts, spread them on a dry skillet over medium heat for 3 to 5 minutes, stirring often until fragrant. Watch them closely to prevent burning.
  • This dip pairs well with a crisp Sauvignon Blanc or a light, slightly chilled Rosé.

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