Quick Whipped Ricotta Dip with Hot Honey Appetizer
Servings: 4 -6
Make this creamy whipped ricotta dip with hot honey for a quick & delicious appetizer! Top with rosemary & walnuts, for savory & sweet bite!
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Ingredients
For the whipped ricotta
- 2 cups fresh ricotta (about 475g)
- zest from half a lemon
- juice from half a lemon
- 1/4 tsp salt
- pinch of ground pepper
- 1 tbsp olive oil
For the hot honey
- 1/4 cup liquid honey
- 1 tsp hot sauce
- 1/2 tsp chili flakes
Garnishes
- 1-2 tsp fresh minced rosemary
- 1/4 cup chopped walnuts
Instructions
- In a food processor or high speed blender add the ricotta, lemon juice, lemon zest, salt, pepper and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes. Spread the whipped ricotta in a shallow bowl and set aside.
- Mix together the liquid honey, hot sauce and chili flakes until combined. Drizzle the honey mixture over the ricotta and then top with chopped walnuts and minced rosemary.
- Serve with crackers or crostini and enjoy!
Notes
- If you want to make this ahead of time, whip the ricotta and store in the fridge in an airtight container for up to 2 days. Remove from the fridge and top with hot honey mixture just before serving.
- If you want to 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 sliced baguette 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.
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