Spring Whipped Ricotta Dip with Honey & Pistachios
Servings: 4 -6
Make this fresh & bright Spring Whipped Ricotta Dip in just 10 minutes! Topped with lemon, basil, honey & pistachios, it's the perfect bite!
Print Recipe
Rate this Recipe
Pin Recipe
Ingredients
For the whipped ricotta
- 2 cups (475g) full fat fresh ricotta cheese
- juice of half a lemon
- zest from one lemon, divided
- 1/4 tsp salt
- pinch ground pepper
- 1 tbsp olive oil
Toppings
- 3 tbsp liquid honey
- 1/4 cup chopped salted pistachios
- 2 tbsp minced fresh basil
Instructions
- In a food processor add the ricotta, lemon juice, lemon zest from half a lemon, salt, pepper and olive oil. Blend on high speed until smooth and creamy texture, about 1-2 minutes. Spread the whipped ricotta in a shallow serving bowl and set aside.
- Drizzle the honey over the whipped ricotta and then top with chopped pistachios, minced basil and zest from the rest of the lemon.
- Serve with crackers, toasted baguette bread or pita chips and enjoy!
Notes
- You can make the whipped ricotta ahead of time and store in the fridge without the toppings in an airtight container for up to 1 day. When ready to serve, remove the dip from the fridge, give it a good stir, top with the toppings and serve immediately.
- Make your own crostini: Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
- If you don't use salted pistachios make sure to add a dash of flaky sea salt on top of the dip.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!