Ingredients
Scale
- 15 oz Whole Milk Ricotta Cheese (well-drained)
- 2 tablespoons Extra Virgin Olive Oil
- 1 clove Garlic (finely minced or grated)
- 1 teaspoon Crushed Red Pepper Flakes (plus extra for garnish)
- 1/2 teaspoon Kosher Salt
- 1/4 cup Honey
- 1/2 teaspoon Aleppo Pepper or fine Chili Powder
Instructions
- Step 1: Drain the ricotta cheese thoroughly for at least 30 minutes. Transfer the drained ricotta to a food processor or use an electric hand mixer and blend on high until the texture is very smooth and airy, about 1-2 minutes.
- Step 2: Add 2 tablespoons of olive oil, the minced garlic, 1 teaspoon of red pepper flakes, and the salt into the whipped ricotta. Pulse or mix thoroughly until the ingredients are fully incorporated and the dip is evenly seasoned. Taste and adjust salt if necessary.
- Step 3: Prepare the hot honey by combining the 1/4 cup of honey and 1/2 teaspoon of Aleppo pepper (or chili powder) in a small saucepan. Heat gently over low heat for 2-3 minutes, stirring occasionally, until the mixture is warm and infused. Do not boil the honey.
- Step 4: Transfer the seasoned ricotta dip to a shallow serving bowl or plate, smoothing the top with the back of a spoon to create a flat surface for the honey.
- Step 5: Drizzle the warm hot honey generously over the top of the ricotta dip. Finish with an extra sprinkle of crushed red pepper flakes and serve immediately with toasted bread, crackers, or fresh vegetables.
Notes
- Store any leftover ricotta dip (without the hot honey topping) tightly covered in the refrigerator for up to 3 days; the hot honey should be added just before serving.
- If you need to serve chilled dip again, gently re-warm only the hot honey topping to restore its drizzly consistency; avoid heating the ricotta dip itself to prevent weeping.
- This savory-sweet dip makes an incredible spread for warm, char-grilled bread, or try dolloping it onto crispy potato wedges as an elevated appetizer.
- Don't rush the process: thoroughly draining the ricotta—even using cheesecloth to press out pea protein—is the secret to achieving that professional, smooth, airy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American