Whipped Ricotta Dip with Hot Honey
Whipped up luxuriously light and creamy with rich honey, a touch of Parmesan cheese, garlic and dried oregano, topped with a drizzle of jalapeño hot honey for a subtle kick of spicy sweet heat, this easy appetizer recipe delivers elevated results without a lot of fuss.
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Servings: 8 people
Calories: 216kcal
Ingredients
- 2 cups whole milk ricotta cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons heavy cream
- 2 tablespoons honey
- juice from half a lemon
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon coarse ground black pepper (or red pepper flakes)
- ¼ teaspoon salt
Jalapeno Honey & Optional Toppings
- ½ cup honey
- 1 medium jalapeño, sliced
- dried cranberries & more black pepper
Instructions
- In a small saucepan over medium heat, heat ½ cup honey and jalapeño slices to make the jalapeño honey. Allow honey to come to a boil while stirring. When honey begins to bubble & rise, remove from heat and stir until all the bubbles are gone. Place in the refrigerator to cool.
- Place all of the ingredients for the whipped ricotta in a blender and whip until smooth and creamy.
- Spoon dip into a shallow bowl. Use the back of a spoon to create swirls and valleys in the whipped ricotta.
- Drizzle jalapeño honey over the dip, filling up the swirls and valleys. Garnish with the honeyed jalapeños, a few cranberries and more black pepper if desired.
- Serve immediately with crostini, pita bread, toast points, crackers, apples, pears, grapes or figs.
Notes
- For the best whipped texture, use whole milk ricotta cheese.
- To avoid runny whipped ricotta, drain off any water that might be in the container before adding the cheese to the food processor.
- Add only 1 tablespoon of heavy cream in the beginning. Blend the dip and test the texture of the dip before adding the second tablespoon. Only add the second tablespoon of cream if a smoother texture is needed.
- Remove any jalapeños from the honey before storing any leftover honey. If you don't, it will only get hotter with time! The infused honey will last 1 month in the fridge and is super tasty on chicken tenders, drizzled over cream cheese or anything you might eat honey on.
Nutrition
Calories: 216kcal | Carbohydrates: 25g | Protein: 8g | Fat: 10g | Sodium: 109mg | Sugar: 22g