Whipped Ricotta Dip with Honey and Pistachios
This whipped ricotta dip is smooth, bright, and lightly sweet, finished with honey, lemon zest, and crunchy pistachios. An easy appetizer ready in 5 minutes.
Ingredients
- 250 g Ricotta Cheese Full-fat
- 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
Garnish:
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Honey
- 30 g Pistachios Roughly chopped
- ¼ teaspoon Chili Flakes Optional
- Crackers or Baguette For dipping
Instructions
- Add the ricotta cheese, lemon zest, lemon juice, finely grated Parmesan, extra virgin olive oil, and kosher salt to a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Taste the whipped ricotta and adjust the seasoning with a pinch more salt if needed. Transfer to a serving bowl and smooth the surface with the back of a spoon.
- Drizzle the whipped ricotta with extra virgin olive oil and honey.
- Sprinkle with the remaining lemon zest, chopped pistachios, and chili flakes if using. Serve immediately with crackers or a baguette for dipping.
Notes
Blend Until Silky: I like to let the food processor run a little longer than usual to get the ricotta extra smooth and airy.
Ricotta Quality Matters: I always use full-fat ricotta for the best texture and flavor.
Balance the Lemon: Start with the listed lemon juice, then taste and adjust if you prefer it brighter.
Make Ahead Tip: I often whip the ricotta ahead of time and add the garnish just before serving so it stays fresh and vibrant.
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