Whipped Ricotta Dip with Hot Honey and Pistachios
Make this incredibly easy, creamy whipped ricotta dip. It comes together fast and tastes decadent, perfect for your next gathering or as a simple, elegant snack.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 15 ounces whole milk ricotta cheese, drained if very wet
- 2 tablespoons heavy cream or whole milk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 cup hot honey (or regular honey mixed with a pinch of cayenne pepper)
- 2 tablespoons shelled pistachios, roughly chopped
- Crostini, crackers, or fresh vegetables for serving
Instructions
- Place the drained ricotta cheese, heavy cream, lemon juice, salt, and pepper into the bowl of a food processor.
- Process the mixture for 2 to 3 minutes, stopping to scrape down the sides halfway through. Continue processing until the dip is completely smooth and airy.
- Transfer the whipped ricotta dip to a shallow serving bowl.
- Drizzle the top evenly with 2 tablespoons of olive oil and then generously drizzle with the hot honey.
- Sprinkle the chopped pistachios over the top for texture.
- Serve immediately with crusty bread or crackers for dipping.
Notes
- If you do not have a food processor, you can use a stand mixer with the whisk attachment. Whip the ingredients on medium-high speed until light and fluffy, about 4 to 5 minutes.
- For a savory twist instead of sweet, skip the hot honey and top with fresh herbs like basil or chives, and a sprinkle of flaky sea salt.
- This homemade dip tastes best when served the day it is made.
Nutrition
- Serving Size: 1/4 cup
- Calories: 280
- Sugar: 12
- Sodium: 350
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 12
- Cholesterol: 55