Make this easy ricotta appetizer that combines creamy whipped ricotta spread with a sweet and spicy hot honey drizzle and crunchy walnuts. This no-bake dip is perfect for entertaining.
Author:emilyharrison
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, plus more for drizzling
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup honey
1 tablespoon hot sauce (adjust to your heat preference)
1/4 cup walnuts, roughly chopped
Instructions
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. Remove from heat and set aside.
Make the hot honey: In a small bowl, whisk together the honey and hot sauce until combined. Set aside.
Whip the ricotta: Place the drained ricotta cheese, 2 tablespoons of olive oil, salt, and pepper into the bowl of a food processor. Process for 2 to 3 minutes, scraping down the sides as needed, until the mixture is completely smooth and airy.
Assemble the dip: Transfer the whipped ricotta spread to a shallow serving bowl.
Finish the dip: Drizzle the hot honey mixture evenly over the top of the ricotta. Sprinkle the toasted walnuts over the honey. Drizzle a small amount of plain olive oil over the top for shine.
Serve immediately with crusty bread, crostini, or fresh vegetables.
Notes
If you do not have a food processor, you can use a stand mixer with the whisk attachment, whipping for 5 to 7 minutes until light and fluffy.
For a bruschetta ricotta dip variation, skip the hot honey and top the whipped cheese dip with diced tomatoes, fresh basil, and a splash of balsamic glaze.
Drain the ricotta for at least 30 minutes using a fine-mesh sieve lined with cheesecloth to achieve the best creamy texture.