Ingredients
Scale
- 2 cups fresh ricotta cheese (about 475 g)
- Zest of ½ lemon
- Juice of ½ lemon
- ¼ tsp salt
- A pinch of black pepper
- 1 Tbsp olive oil
- ¼ cup runny honey
- 1 tsp spicy sauce (your favorite)
- ½ tsp crushed chili flakes
- 1–2 tsp rosemary, finely chopped
- ¼ cup walnuts, chopped
Instructions
- Whip the ricotta: Put the ricotta, lemon juice, lemon zest, salt, pepper, and olive oil into a blender or food processor. Pulse on high until the mixture is silky smooth — this usually takes about 1–2 minutes. Transfer the whipped ricotta into a shallow serving bowl and smooth the top with a spatula.
- Make the hot-honey drizzle: In a small bowl, whisk together the honey, spicy sauce, and crushed chili flakes until everything is evenly mixed. This creates a warm-sweet glaze with a kick.
- Finish the dip: Pour the honey-chili mixture over the ricotta, letting some of it sink into the center and some remain as a glossy topper. Scatter the chopped walnuts across the surface and sprinkle with the chopped rosemary for aroma and texture.
- Serve: Set out crackers, crostini, or sliced baguette and invite people to scoop. Enjoy the creamy ricotta balanced with sweet, spicy, and crunchy notes.
- Feel free to warm the honey slightly before drizzling if you want it more fluid, but don’t overheat — a gentle touch keeps the flavor bright.