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Close-up of whipped ricotta dip with olive oil, honey drizzle, chopped pistachios, and red pepper flakes, served in a white bowl with a spoon

Whipped Ricotta Dip with Honey and Pistachios

This whipped ricotta dip with honey and pistachios combines lemon and Parmesan with a smooth, sweet-savory ricotta base. It comes together in just 5 minutes. 
Recipe Developer-Estefania
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Prep Time 5 minutes
Total Time 5 minutes

Ingredients

For the whipped ricotta:

  • 250 g full-fat ricotta cheese
  • Zest of 1 Lemon Divided (some for blending, the rest for topping) 
  • 1 tablespoon lemon juice
  • 10 g Parmesan cheese finely grated
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt plus more to taste

For the topping and serving:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 30 g roasted unsalted pistachios roughly chopped
  • ¼ teaspoon chili flakes optional
  • Crackers or sliced baguette for serving

Instructions

  • Add 250 g full-fat ricotta cheese, most of the lemon zest, 1 tablespoon lemon juice, 10 g Parmesan cheese, 1 tablespoon extra virgin olive oil, and ¼ teaspoon kosher salt to a food processor. Reserve the remaining lemon zest for the topping. 
  • Blend for about 30 seconds, stopping to scrape down the sides as needed, until completely smooth and creamy. Taste and add more salt only if needed. 
  • Transfer the whipped ricotta to a serving bowl and smooth the surface with the back of a spoon. Drizzle with 2 tablespoons extra virgin olive oil and 1 tablespoon honey. 
  • Add the reserved lemon zest, 30 g roasted unsalted pistachios, and ¼ teaspoon chili flakes, if using. Serve the whipped ricotta with honey and pistachios immediately with crackers or sliced baguette. 

Notes

Choose full-fat ricotta: Its higher fat content produces a smoother, creamier whipped base. 
Drain only when needed: Drain watery ricotta for 10–15 minutes to prevent the finished dip from becoming loose. 
Season after blending: Parmesan and kosher salt both add savoriness, so taste the ricotta before adding more salt. 
Prepare a few hours ahead: Cover and refrigerate the ricotta base, then add the toppings immediately before serving. 

Nutrition

Calories: 180kcal | Carbohydrates: 6g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 160mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 0.4mg
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