Description
A crowd pleasing appetizer that takes 5 minutes and 5 ingredients to whip up!
Ingredients
For the Whipped Ricotta Dip:
- 1 16oz container ricotta
-
1 tbsp plain greek yogurt
-
Zest from 1 small lemon
- 1 tbsp lemon juice
-
1 tbsp olive oil
-
Salt and pepper to taste
-
Homemade or store bought focaccia or sourdough for dipping
For the Hot Honey:
- 2 tsps-1 tbsp chopped calabrian chili pepper paste*
-
3 tbsps honey
Instructions
For the Whipped Ricotta Dip:
- Start by making your hot honey topping. Place the bomba sauce and honey in a small saucepan and heat on medium. Simmer for about 5 minutes until the honey has been infused. Shut off the heat and pour into a sealed jar to cool and set aside.
- While the hot honey cools, make your whipped ricotta dip. Add ricotta, greek yogurt, lemon zest, lemon juice, olive oil, and a pinch of salt and pepper to a food processor. Blend for 3-4 minutes or until creamy, stopping every so often to scrape down the sides. Taste and adjust for seasoning.
- Add the whipped ricotta to a serving bowl and spread out with a spoon or spatula to create little divots for the hot honey.
- Top the whipped ricotta with as much of the hot honey mixture. You can store any leftover hot honey in the fridge for 3-6 months.
- Top the dip with fresh cracked pepper and flaky sea salt and serve with warm focaccia, toasted sourdough bread, or crackers. Enjoy!
Notes
*Note: Choosing the amount of calabrian chilies to use in this is based on spice preference. If you like spicy, I recommend a heaping tbsp. If you are more sensitive to spice, start with 1 tsp and work your way up. You can always add more honey if you made it too spicy
- Prep Time: 5 minutes
- Category: Appetizer