Ricotta with Honey Dip
Make this creamy ricotta dip with honey for your next party. It's a delightful appetizer that requires minimal ingredients and under 10 minutes of preparation.
Servings 4 servings
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.