When you want to impress your guests, you gotta add this whipped ricotta dip to your appetizer rotation. Make sure to serve with crusty bread for dippin’ and be prepared to share the recipe!
We absolutely love to entertain. Good thing I like to cook and make up new recipes, because our friends and family are always eager to try something new. This here was a HUGE hit. It’s creamy, savory, slightly spicy, sweet, light and vibrant with the thyme and lemon zest, then you get a crunch from the walnuts. Seriously, this is the perfect combination! Other popular summer dips include my Crowd-Please Crack Corn Dip, this Fresh Herbs and Cream Cheese Veggie Dip, and you can never go wrong with my Grandma June’s Classic Spinach Dip.
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INGREDIENTS FOR THIS RECIPE:
I usually serve this with baguette that I slice and toast in the oven. However, you can also serve with crackers or another crunchy vehicle. To toast the baguette, you simply slice and drizzle each round with a little bit of olive oil, salt, and pepper. Pop them into the oven between 400F and 450F for about 10 – 15 minutes and you’re all set! Now here’s what you’ll need for the whipped ricotta dip:
- Whole Milk Ricotta
- Extra Virgin Olive Oil
- Hot Honey
- Chopped Walnuts
- Course Sea Salt
- Lemon Zest
- Red Pepper Flakes
- Fresh Thyme
While I prefer the subtle heat that the hot honey provides, you can certainly substitute with regular honey if that’s what you enjoy most. Red pepper flakes are optional, but I highly recommend them!
Per the usual, I grabbed my items for this recipe during my weekly shopping excursions to my local Earth Fare. It’s my go-to store and I absolutely love all their organic options for produce, refrigerated, and shelf-staple ingredients.
MORE BRUNCH-Y RECIPES YOU’LL ENJOY:
Mini Spinach Pies with Whipped Ricotta
Inside Out Cheesy Sausage Biscuits
Individual Charcuterie Boards In A Jar
Cheesy Potatoes (aka Funeral Potatoes)
Spinach and Artichoke Hot Crab Dip
Tomato Bruschetta With Pesto, Blue Cheese, and Hot Honey
Whipped Cottage Cheese Toast with Herby Spring Vegetables
How to Make Crostini with Egg and Avocado
My Grandma’s Super Easy Recipe For German Bierocks
VIEW ALL RECIPES BY CLICKING HERE!
- 16 oz. Whole Milk Ricotta
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Hot Honey, or more to taste
- ¼ cup Chopped Walnuts
- 1.5 tsp. Course Sea Salt
- Zest of Half Lemon
- 1 - 2 tsp. Red Pepper Flakes, per preference
- Fresh Thyme, as desired
- Crusty Baguette or Crackers
- Place the ricotta in the food processor along with extra virgin olive oil. Purée for 30 seconds, or until smooth. Transfer to a plate and spread out in an even layer with a spoon.
- Evenly top the ricotta with hot honey, chopped walnuts, course sea salt, lemon zest, red pepper flakes and fresh thyme leaves.
- Serve immediately with crusty baguette (crostini) or desired crackers on the side.
NOTES ON THIS RECIPE:
- Whole milk ricotta works best here, but if you want to try this with skim… go for it! It might alter the taste slightly but I think it will still work. Let me know if you try it! Or you can give this a whirl with whipped cottage cheese for extra protein.
- While I make my own crusty baguette (aka crostini) at home, you can also find them already made at most grocers (which makes this truly a 5-minute recipe!).
- Any whipped ricotta dip leftovers should be kept covered in a seeable container and refrigerated. Enjoy within the next 24 hours.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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