PrintQuick Whipped Ricotta Dip with Hot Honey and Pistachios
You can make this creamy, light whipped ricotta dip in minutes. It is an easy appetizer perfect for parties, topped with sweet and spicy hot honey and crunchy pistachios.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: Italian Inspired
- Diet: Vegetarian
Ingredients
Scale
- 15 ounces whole milk ricotta cheese, drained if very wet
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey
- 1 teaspoon red pepper flakes (adjust to your spice preference)
- 1/4 cup shelled pistachios, roughly chopped
Instructions
- Drain the ricotta cheese for at least 15 minutes if it seems watery. Place the drained ricotta, 2 tablespoons of olive oil, lemon zest, salt, and pepper into a food processor.
- Process the mixture for 2 to 3 minutes, stopping to scrape down the sides as needed, until the ricotta is completely smooth, light, and airy.
- Transfer the whipped ricotta dip to a shallow serving bowl.
- In a small bowl, stir together the honey and red pepper flakes to create the hot honey.
- Drizzle the hot honey mixture evenly over the top of the whipped ricotta.
- Sprinkle the chopped pistachios over the dip. Drizzle with a little extra olive oil just before serving.
- Serve immediately with crusty bread, pita chips, or fresh vegetables.
Notes
- For an even richer flavor, use a high-quality, full-fat ricotta cheese.
- If you do not have a food processor, you can use a stand mixer with the whisk attachment, whipping for about 5 minutes until smooth.
- This dip is best served the day it is made for the best texture.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 210
- Sugar: 8
- Sodium: 180
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 9
- Cholesterol: 35