Make this creamy and smooth ricotta with honey dip for your next party; it's a delightful and easy appetizer sure to impress everyone, requiring just a handful of simple ingredients and less than 10 minutes to prepare.
Ricotta with honey is one of my favorite appetizers, both to eat and to make. It's the perfect solution when you need something quick for your next dinner party. With just a few ingredients like fresh ricotta, honey, fresh herbs, and lemon, it's faster to make than any other appetizer I can think of right now. Serve it with crostini, crusty bread, fresh fruit, or crackers for a perfect starter.
Check out more delicious dips: Butter Bean Hummus, Best Hummus without Garlic, or Dill Pickle Cheese Ball.
Ingredients: 5 + salt and pepper
Preparation time: 5 minutes
Resting time: 30 minutes
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Recipe ingredients
Whole milk ricotta cheese. I don’t recommend using low-fat ricotta. I tried it, but it lacks flavor and smoothness compared to the full-fat version. Check out Creamy Ricotta Mac and Cheese and Ricotta Pesto Pasta.
Runny honey, your favorite kind.
Lemon: It’s preferable to use an unwaxed, organic lemon, as you will also need its zest.
Fresh herbs: I find fresh thyme to be the best fit, but if you don’t have it, other herbs will do, too. Like rosemary, oregano, basil, mint, or parsley will do, too - definitely NOT chives or dill.
See the recipe card for full information on ingredients and quantities.
How to make whipped ricotta and honey dip?
Step #1: Whip the ricotta. Place it in the food processor and add salt, black pepper, red pepper flakes, lemon zest, and lemon juice. Process at high speed until the mixture is light and smooth, for about 1 to 2 minutes. If needed, pause halfway through to scrape down the sides of the food processor bowl.
Step #2: Stir in the finely chopped thyme and the honey. Transfer to a serving bowl and chill for about 30 minutes. Add an extra drizzle of honey and sprinkle with more finely chopped thyme before serving.
Make crostini to serve with ricotta dip
Preheat your oven to 375°F/190°C and arrange thinly sliced baguette pieces on a baking sheet in a single layer. Lightly brush each slice with olive oil and sprinkle with a pinch of salt. Bake for 8-10 minutes until golden and crisp, then let them cool before serving. You can also toast the crostini in a grill pan until they are crisp and have nice char marks on both sides.
Tips
Allow ricotta to sit at room temperature for around 30 minutes before whipping to ensure easier blending and a smoother consistency.
Refrigerate the whipped ricotta and honey dip for about 30 minutes before serving. This helps the flavors meld and the mixture firm up slightly.
For a change, try Blended Cottage Cheese or Cottage Cheese with Honey.
Make ahead and store
You can make it 1-2 days ahead of time and refrigerate it in an airtight container. I recommend adding the herbs shortly before serving to ensure their freshness. If any separation occurs, stir the dip before serving.
You can refrigerate leftovers for up to 4 days (only 2 if you’ve made the dip 1-2 days ahead).
I almost always make a double batch of this creamy whipped ricotta dip.
Recipe FAQs
I don’t recommend it. I tried it and could tell the difference; the full-fat ricotta dip was creamier, smoother, and more flavorful.
You can use a blender, a hand mixer, or a stand mixer with whisk attachment.
No, ricotta cheese doesn’t freeze well.
How do you serve this creamy dip?
On crostini, French baguette slices, bagels, crackers, pita chips, toast, or crusty bread.
Serve it as a dip for fresh vegetables, such as carrots, bell peppers, kohlrabi, cucumbers, celery, or cherry tomatoes.
You can also serve it with fresh fruit, such as apples or pears. I find that pears served with whipped honey ricotta are particularly delightful.
Make an antipasti platter that includes the honey ricotta dip, several cheeses, sliced veggies and fruit, walnuts, almonds, olives, cured meats, etc.
📖 Recipe
Ricotta with Honey Dip
Equipment
- Food processor
Ingredients
- 1 cup whole milk ricotta 225 g, Note 1
- ½ teaspoon lemon zest Note 2
- 1 teaspoon lemon juice
- ¼ - ½ teaspoon fine sea salt to taste
- ⅛ teaspoon ground black pepper
- 1 pinch red pepper flakes to taste to taste
- 1 tablespoon runny honey
- 1 teaspoon fresh thyme chopped, Note 3
Instructions
- Whip ricotta: Place it in the food processor. Add the spices, lemon zest, and lemon juice. Process at high speed until the mixture is light and smooth, for about 1 to 2 minutes. Scrape down the sides of the food processor bowl halfway through.1 cup whole milk ricotta/ 225 g + ½ teaspoon lemon zest + 1 teaspoon lemon juice + ¼ - ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + 1 pinch red pepper flakes to taste
- Stir in the honey and the finely chopped thyme. Transfer the ricotta honey dip to a serving bowl and chill for about 30 minutes.1 tablespoon runny honey + 1 teaspoon fresh thyme
- Serve: Drizzle with more honey and sprinkle with more finely chopped thyme before serving (Note 4).
Notes
- Ricotta: I don’t recommend using low-fat ricotta.
- Lemon: Using an unwaxed, organic lemon is preferable; you will also need its zest.
- Fresh herbs: Thyme is the best choice, but you can also use rosemary, oregano, basil, mint, or parsley. Don’t use chives or dill. You can also use a good pinch of dried thyme instead of fresh.
- Make crostini if desired: Preheat the oven to 375°F/190°C. Slice a baguette thinly and place the slices on a baking sheet lined with parchment paper. Lightly brush each slice with olive oil and sprinkle with a pinch of salt. Bake for 8-10 minutes until golden and crisp, then let them cool before serving. You can also toast the crostini in a grill pan.
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