Description
Description This lively ricotta dip balances creamy, lemony ricotta with a bright hit of rosemary and an addictive hot-honey drizzle — perfect for gatherings or an easy weeknight nibble.
Ingredients
- 2 cups whole milk ricotta cheese
- Zest of 1/2 lemon
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 1/4 tsp salt
- 1/2 tsp red pepper flakes
- 1/4 cup honey
- 1 tsp spicy sauce (e.g., Frank’s RedHot)
- 1/4 cup toasted chopped walnuts
- 1 to 2 tsp fresh chopped rosemary
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Instructions
- Prepare the Ricotta Base: Place a fine-mesh sieve lined with cheesecloth over a bowl and spoon the ricotta into it. Cover loosely and drain in the refrigerator for at least 30 minutes.
- Infuse Olive Oil: In a small skillet, heat 1 tbsp extra virgin olive oil over medium-low heat and add 1/2 tsp red pepper flakes. Cook for 1–2 minutes until fragrant, then set aside to cool slightly.
- Process Ricotta for Smoothness: Transfer drained ricotta to a food processor. Add the infused olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Process on high for 2–3 minutes until smooth and airy.
- Brighten with Lemon and Rosemary: Transfer ricotta to a serving bowl, add zest and juice of 1/2 lemon, and fold in 1 to 2 tsp fresh chopped rosemary. Adjust seasoning as needed.
- Craft the Hot Honey: In a small saucepan, combine 1/4 cup honey with 1 tsp spicy sauce. Warm over low heat for 2–3 minutes to combine. Cool completely to room temperature.
- Assemble and Serve: Arrange dippers around the ricotta dip, drizzle with hot honey, and garnish with toasted walnuts and rosemary.
Notes
- Notes
- Serve with crusty bread, crackers, or fresh vegetables for dipping. Store refrigerated for up to 3 days.