Whipped Ricotta Dip with Hot Honey: An Elegant 10-Minute Appetizer

This luxurious whipped ricotta dip drizzled with spicy hot honey is a stunning yet effortless 10-minute appetizer. Creamy, airy ricotta pairs beautifully with sweet heat, crunchy walnuts, and fresh rosemary—creating an elegant dish perfect for dinner parties, holidays, and casual entertaining.

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Prep Time 10

Total Time 10

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American, Italian-inspired, Modern

Calories: 170

Ingredients Equipment Method Notes

Ingredients

2 cups whole milk ricotta cheese
1 lemon, zested and juiced (use half the juice)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
to taste black pepper
1/4 cup honey
1 teaspoon hot sauce (like Frank’s RedHot)
1/2 teaspoon crushed red chili flakes
1/4 cup walnuts, chopped and toasted
1–2 teaspoons fresh rosemary, finely chopped
optional extra olive oil for drizzling

Equipment

food processor or blender
Small skillet
Mixing Bowls
Serving bowl

Method

Add ricotta, lemon zest, lemon juice, olive oil, salt, and pepper to a food processor. Blend 1–2 minutes until completely smooth, fluffy, and airy. Taste and adjust lemon or seasoning as needed. Transfer to a serving bowl and create a shallow well in the center.
In a small bowl, mix honey, hot sauce, and red chili flakes. Warm gently if needed to thin the honey, but do not overheat. Taste and adjust heat level.
Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, shaking the pan often. Remove immediately to prevent burning.
Drizzle hot honey generously over the whipped ricotta. Sprinkle toasted walnuts and chopped rosemary on top. Finish with a drizzle of good olive oil if desired.
Serve immediately with crusty bread, pita chips, crackers, or fresh vegetables.

Notes

For the fluffiest texture, use room-temperature ricotta. If ricotta is watery, drain it in a cheesecloth-lined strainer for 30 minutes before whipping.