Creamy Whipped Ricotta with Honey
A show-stopping 10-minute whipped ricotta recipe with a luxurious and delicate texture, perfect with a bit of honey, flaky sea salt, and a drizzle of olive oil.
Servings: 4 servings
Calories: 320kcal
Equipment
- Food processor or blender
Ingredients
For the whipped ricotta dip:
- 1 ½ cups high-quality whole milk ricotta cheese
- 1 - 2 tablespoons extra-virgin olive oil plus more for topping
- 1 - 2 tablespoons heavy cream
- 1 medium lemon zested, plus a squeeze of juice (optional)
- Salt and black pepper
- Flaky Salt optional | for topping
- Honey for drizzling
- A handful of fresh herbs optional | finely chopped
For serving:
- Crusty bread, crackers, or crudites
Instructions
Make the whipped ricotta:
- In a food processor or blender, process 1 ½ cups high-quality whole milk ricotta cheese, 1 tablespoon olive oil, 1 tablespoon heavy cream, and lemon zest until light, fluffy, and smooth, about 1 - 2 minutes. If desired, add in an additional tablespoon of heavy cream for richness and/or olive oil for creaminess and process again until smooth.
- Season with salt and pepper to taste. Optionally, squeeze a bit of lemon juice if desired.
To serve as dip:
- Drizzle dip with olive oil and 1 - 2 teaspoons of honey. Garnish with flaky salt and fresh herbs (if using) and serve alongside Crusty bread, crackers, or crudites.
To serve on toast:
- Once the whipped ricotta is ready, transfer it to a piping bag. If you're using a piping tip, attach it securely to the bag. If you don't have a piping bag, you can use a Ziploc bag and snip off a small corner.Meanwhile, toast the slices of crusty bread until they reach your desired level of crispiness. I like to grill the bread on a stovetop grill pan with a bit of olive oil until crispy on the outside.Hold the piping bag just above one slice and gently squeeze, piping the ricotta in a zigzag motion from one end of the toast to the other. Apply light, steady pressure to create a thick, rippled layer that evenly coats the surface without spilling over the edges. Top with flaky salt and fresh herbs (if using), olive oil, and/or honey.
Video
Notes
- Honey: Honey should be nicely spoonable; if too thick, heat in the microwave for 5 seconds.
- Tip: To avoid grainy ricotta, make sure to select a high-quality whole milk ricotta cheese (such as Calabro) that is rich and creamy. Dry or low-fat versions won't whip up properly. If your ricotta is quite wet, I recommend draining off any excess liquid before processing.
- Serving ideas:This is a perfect accompaniment to carby things like crackers, toast, or pasta. I also love layering it on a plate as a base and topping it with marinated peppers or roasted beets.
- Storage: Store ricotta in an airtight container in the fridge for up to 3 - 4 days. Just note that the mixture might weep a bit of water; feel free to drain it off or mix in and you should be good to go! Before serving, allow the ricotta to come to room temperature.
Nutrition
Calories: 320kcal | Carbohydrates: 18g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 210mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 527IU | Vitamin C: 14mg | Calcium: 229mg | Iron: 1mg
