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Whipped ricotta topped with fresh thyme, chili flakes, and drizzled with hot honey in a brown bowl surrounded with crackers with one dipped into the dip.

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5 from 1 review

Whipped Ricotta Dip

Recipe by Veronika Sykorova

This Whipped Ricotta Dip is extra creamy, a little spicy, sweet, and garlicky. It's a great appetizer for the fall and winter holidays! Serve with crackers or toasted baguette.


  • Total Time10 minutes
  • Yield4-6 1x
  • DietVegetarian

Ingredients

Units Scale
  • 16 oz ricotta cheese
  • 2 tbsp extra virgin olive oil
  • 2 tbsp hot honey
  • 1 tbsp fresh lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh thyme, stems removed (or 2 tsp dried thyme)

Instructions

  1. Add ricotta, olive oil, hot honey, lemon zest, lemon juice, sea salt, and black pepper into a food processor.
  2. Pulse and blend until completely smooth. Use a spatula to scrape down the sides if needed.
  3. Add fresh thyme and pulse a few times to incorporate and blend it in a little bit.
  4. Serve immediately or store in the fridge until ready to eat.
  5. Serve garnished with more fresh thyme, a light drizzle of hot honey, and some freshly ground black pepper with crackers or a toasted baguette to dip.

Notes

Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days. The dip thickens in the fridge. I recommend taking it out of the fridge at least 10-15 minutes before you’re ready to eat to allow the dip to loosen up a little bit.

  • Prep Time: 10 mins
  • Category: Dip
  • Method: Food processor
  • Cuisine: American

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