Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-3 tablespoons (30-45ml) honey, preferably wildflower or orange blossom, plus more for drizzling
  • Optional Toppings: Chopped pistachios, toasted almonds, lemon zest, red pepper flakes

Instructions:

  1. Drain excess liquid from ricotta cheese using a fine-mesh sieve or cheesecloth.
  2. In a food processor or stand mixer fitted with the whisk attachment, combine ricotta cheese, heavy cream, olive oil, salt, and pepper.
  3. Process or beat until the mixture is light and fluffy, scraping down the sides as needed.
  4. Taste the ricotta mixture and adjust salt and pepper as needed.
  5. Transfer the whipped ricotta to a serving bowl.
  6. Generously drizzle honey over the top of the ricotta.
  7. Sprinkle with chopped pistachios, toasted almonds, lemon zest, or red pepper flakes, if desired.
  8. Serve immediately with crackers, crudités, or toasted bread. For best flavor, let the dip sit at room temperature for 15-20 minutes before serving, or chill for later use. Drizzle with extra olive oil before serving.