Easy Whipped Ricotta Dip with Hot Honey and Walnuts
Make this light, fluffy whipped ricotta dip in minutes. It is a simple, no-bake appetizer perfect for entertaining, topped with crunchy walnuts and a sweet and spicy hot honey drizzle.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 15 ounces whole milk ricotta cheese, drained if watery
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup honey
- 1 tablespoon water (optional, for thinning)
- 1 teaspoon red pepper flakes (or more, to taste)
- 1/2 cup walnuts, roughly chopped
- Flaky sea salt, for finishing
- Fresh thyme leaves, for garnish (optional)
Instructions
- Drain the ricotta cheese for at least 15 minutes if it seems very wet. Place the drained ricotta, olive oil, kosher salt, and black pepper into a food processor.
- Process the mixture for 2 to 3 minutes, scraping down the sides as needed, until the ricotta is completely smooth, light, and fluffy. If the dip is too thick, add 1 tablespoon of water and process again until you reach your desired spreadable consistency.
- While the ricotta is processing, toast the walnuts. Place the chopped walnuts in a small, dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant and lightly browned. Remove from heat immediately.
- In a very small bowl, stir together the honey and red pepper flakes to create the hot honey. If the honey is too thick to drizzle, warm it gently in the microwave for 10 seconds.
- Transfer the whipped ricotta to a shallow serving bowl. Use the back of a spoon to create a slight well or swirl on top.
- Drizzle the hot honey evenly over the ricotta. Sprinkle the toasted walnuts and a pinch of flaky sea salt over the top. Garnish with fresh thyme leaves, if using.
- Serve immediately with crostini, crackers, or fresh vegetables for an elegant finger food.
Notes
- For the best texture, use whole milk ricotta. Low-fat ricotta may not whip as smoothly.
- If you do not have a food processor, you can use a high-powered blender or an electric hand mixer, but the texture may take slightly longer to achieve maximum fluffiness.
- This dip is fantastic served with sliced cucumbers or bell peppers for a gluten-free serving option.
- To make this a gourmet appetizer idea, swap the walnuts for toasted pistachios or slivered almonds.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 250
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg