Description
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.
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
- Add ricotta, olive oil, hot honey, lemon zest, lemon juice, sea salt, and black pepper into a food processor.
- Pulse and blend until completely smooth. Use a spatula to scrape down the sides if needed.
- Add fresh thyme and pulse a few times to incorporate and blend it in a little bit.
- Serve immediately or store in the fridge until ready to eat.
- 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.