Description
Make this creamy, no-bake whipped ricotta dip topped with crunchy pistachios and sweet-spicy hot honey. It is a quick and impressive appetizer.
Ingredients
Scale
- 15 oz whole milk ricotta cheese, drained
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup shelled pistachios, roughly chopped
- 3 tablespoons hot honey (or regular honey with a pinch of red pepper flakes)
- Fresh basil or thyme leaves for garnish
Instructions
- Place the drained ricotta cheese, olive oil, lemon juice, salt, and pepper into a food processor or a stand mixer fitted with a whisk attachment.
- Process or whip the mixture on high speed for 3 to 5 minutes until the ricotta is very smooth, light, and airy. Stop and scrape down the sides as needed.
- Transfer the whipped ricotta mixture to a shallow serving bowl, spreading it evenly.
- Drizzle the hot honey evenly over the top of the ricotta.
- Sprinkle the chopped pistachios over the honey layer.
- Garnish with fresh basil or thyme leaves.
- Serve immediately with toasted baguette slices, crackers, or crudités.
Notes
- Drain the ricotta well before starting; excess liquid makes the dip watery. You can strain it through a fine-mesh sieve lined with cheesecloth for 30 minutes if needed.
- If you do not have hot honey, mix 3 tablespoons of regular honey with 1/4 teaspoon of red pepper flakes and let it sit for 10 minutes before drizzling.
- This dip tastes best served at room temperature.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Bake
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1/6 of dip
- Calories: 210
- Sugar: 10
- Sodium: 250
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 9
- Cholesterol: 35