Hot Honey Whipped Ricotta
This Hot Honey Whipped Ricotta takes less than 5 minutes, making it the perfect appetizer for your next dinner party or a cozy night in. Elevated dips are a love language.
Whole milk ricotta gets whipped with cream, olive oil, basil, and hot honey until it is light and velvety, then finished with crushed pistachios, more hot honey, red pepper flakes, and flaky salt.
Why You’ll Love This Hot Honey Whipped Ricotta
- 5 minutes: blend and serve.
- Light and airy: a velvety, cloud-like dip.
- Sweet and spicy: hot honey makes it addictive.
- Impressive: fancy enough for guests.
Hot Honey Whipped Ricotta Ingredients
Whole Milk Ricotta
Whole milk gives the creamiest result.
Heavy Cream and Olive Oil
For a silky, whipped texture.
Fresh Basil
Blended in and on top.
Hot Honey
Sweet heat in the dip and drizzled over the top.
Pistachios, Red Pepper Flakes and Flaky Salt
For crunch, color, and contrast.
Good to Know: This dip is vegetarian and gluten-free. Serve with veggies or gluten-free crackers.
How to Make Hot Honey Whipped Ricotta
Step 1: Blend
Blend the ricotta, cream, olive oil, basil, hot honey, salt, and pepper until smooth and airy.
Step 2: Whip
Run the processor in 30-second intervals, scraping the sides, until velvety.
Step 3: Top
Spoon into a shallow bowl and top with pistachios, basil, hot honey, red pepper flakes, and olive oil.
Step 4: Serve
Serve with toasted baguette, crackers, or fresh veggies.
Carly’s Expert Tips
- Use whole milk ricotta. It whips up creamier.
- Be patient. More blending means a fluffier dip.
- Swoop it. Use the back of a spoon for pretty swirls.
- Drizzle at the end. Hot honey looks best fresh.
Make It Your Own
- Lemon: Add lemon zest.
- Garlic: Blend in roasted garlic.
- Fruit: Top with figs or berries.
- Herbs: Swap basil for thyme or mint.
Make-Ahead and Meal Prep: Whip the ricotta up to 2 days ahead and refrigerate. Add the toppings just before serving.
What to Serve With Hot Honey Whipped Ricotta
Serve with toasted baguette, crostini, crackers, pita chips, or fresh veggies.
Storing and Reheating
Fridge: Store for up to 3 days.
Re-whip: Stir before serving.
Freezer: Not recommended.
What People Ask About Hot Honey Whipped Ricotta
Can I use part-skim ricotta?
Yes, but it is less creamy.
Can I make it without a food processor?
Use a hand mixer or whisk vigorously.
What can I use instead of hot honey?
Honey with red pepper flakes.
Can I make it ahead?
Yes. Up to 2 days ahead.
Hot Honey Whipped Ricotta
Ingredients
Method
- Using a food processor or blender, blend ricotta, heavy cream, olive oil, basil, hot honey, salt, and pepper until smooth and airy.
- Let the processor run in 30-second intervals, scraping down the sides as you go. Aim for a whipped, velvety texture.
- Spoon the mixture into a shallow bowl. Top with crushed pistachios, basil, hot honey, red pepper flakes, and a drizzle of olive oil.
- Serve with toasted baguette, crackers, or fresh veggies.
