Have you heard of whipped ricotta and hot honey appetizer? Until this last weekend, I had not. Jinny, my daughter’s friend, brought this dish to our granddaughter Mem’s luau birthday party. This interesting dip was served with pita chips. I was intrigued… Before long, I was addicted.
Upon questioning Jinny, I found out that the base was whipped ricotta. I haven’t used ricotta cheese other than in lasagna, lasagna roll-ups, and cannolis. She explained how to whip the ricotta with a handheld mixer.
If you’re not familiar with ricotta, it is a soft cheese with a creamy texture and a mild, slightly sweet flavor.
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She mentioned that she added Trader Joe’s Spicy Honey Sauce. (I wasn’t familiar with hot honey either! In case you, too, haven’t heard of it, hot honey is a blend of honey and chili peppers or flakes.) This combination creates a unique flavor balance of sweetness and heat. It’s sweet and spicy all in one bite.
Jinny topped the whipped cheese and honey with chopped pistachios, salt, and freshly ground pepper. As simple as that is, I decided to do some research. Several Pinterest pins feature whipped ricotta dips. I noted that a few included lemon juice and zest. I can easily imagine how that hint of tang would enhance the overall flavor profile.
My Version
Intrigued by the combination, I set about experimenting with my own version. I started by whipping the ricotta until it was light and airy, adding a touch of lemon juice and zest as suggested in some of the pins. The citrusy notes brighten the creamy cheese, while the hot honey provides a sweet counterpoint. Drizzle a little extra virgin olive oil over the top, and its fruity richness blends beautifully with the other flavors.
The pistachios provide a delightful crunch and a nutty complexity that perfectly rounds out the dip. I finished it off with a sprig of fresh thyme and a slice of lemon.
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Whipped Ricotta and Hot Honey Appetizer
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Ingredients:
- 15 ounces whole milk Ricotta cheese
- 2 Tablespoons Extra virgin olive oil
- 1 teaspoon fresh Lemon juice
- 2 Tablespoons Hot honey
- Coarse Salt and freshly ground Black Pepper to taste
- Coarsely chopped Pistachios
- Fresh thyme and Lemon zest for garnish
- Crackers or Pita Chips
Directions:
Place the ricotta cheese in a mixing bowl and let it come to room temperature for about 30 minutes. This step will help achieve a smoother consistency when whipping.
Mix at low speed, gradually increasing the speed to medium-high. Mix for 2 – 3 minutes until the mixture is light and fluffy. The mixture should hold its shape.
Drizzle olive oil and lemon juice into the whipped ricotta and mix well.
Presentation
Transfer the mixture to the center of a shallow bowl or plate. You can use the back of a spoon to spread the dip, creating a circular design on the top. Or, as I did, spoon the mixture into the center and use the back of a spoon to spread the dip from the center to the outside, creating eight petals.
Drizzle with extra olive oil and 2 Tablespoons of hot honey. (Don’t be stingy. The hot honey makes this dish.)
Sprinkle with plenty of coarse salt and freshly ground pepper. (If desired, sprinkle with extra red chili flakes.) Taste and adjust the seasoning as needed.
Garnishes
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Sprinkle pistachios and lemon zest over the top of the cheese. I use a lemon zester that creates thin curls instead of tiny gratings.
Serve with pita chips or an assortment of crackers.
Nasturtium Blossoms
Notice that I cut a slice of lemon to decorate the center.
When I was planning this dish, our large pot of nasturtiums had about 25 beautiful deep orange blossoms decorating it. I planned to decorate the center with a couple of them. Nasturtiums are edible and have a peppery taste.
Unfortunately, we have had hot sun and days of 90 degrees this week. Even though we’ve watered, my nasturtium blooms were toast. I’ve since moved the pot to a location with more shade.
So as you look at the picture of this dish, imagine a couple of beautiful orange nasturtiums and a leaf or two decorating the center… Next time. Sigh.
Whipped Ricotta and Hot Honey Appetizer
Ingredients
- 15 ounces whole milk Ricotta cheese
- 2 Tablespoons Extra virgin olive oil
- 1 teaspoon fresh Lemon juice
- 2 Tablespoons Hot honey
- Coarse Salt and freshly ground Black Pepper to taste
- Coarsely chopped Pistachios
- Fresh thyme and Lemon zest for garnish
- Crackers or Pita Chips
Instructions
Place the ricotta cheese in a mixing bowl and let it come to room temperature for about 30 minutes. This step will help achieve a smoother consistency when whipping.
Mix at low speed, gradually increasing the speed to medium-high. Mix for 2 - 3 minutes until the mixture is light and fluffy. The mixture should hold its shape.
Drizzle olive oil and lemon juice into the whipped ricotta and mix well.
Presentation
Transfer the mixture to the center of a shallow bowl or plate. You can use the back of a spoon to spread the dip, creating a circular design on the top. Or, as I did, spoon the mixture into the center and use the back of a spoon to spread the dip from the center to the outside, creating eight petals.
Drizzle with extra olive oil and 2 Tablespoons of hot honey. (Don't be stingy. The hot honey makes this dish.)
Sprinkle with plenty of coarse salt and freshly ground pepper. (If desired, sprinkle with extra red chili flakes.) Taste and adjust the seasoning as needed.
Garnishes
Sprinkle pistachios and lemon zest over the top of the cheese. I use a lemon zester that creates thin curls instead of tiny gratings.
Cut a slice of lemon to decorate the center.
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