Delicious Ricotta Dip with Hot Honey
I first made this ricotta dip on a lazy Saturday afternoon when I wanted something bright, creamy, and a little bit unexpected. It’s a no-fuss spreadable ricotta brightened with fresh herbs and laced with hot honey for a lovely sweet-heat contrast. Serve it as an appetizer, a quick snack for guests, or part of a casual brunch spread — it’s one of those recipes that looks fancy but takes minutes to pull together. If you’re also planning a comforting soup night, it pairs especially well with lemony broths like avgolemono soup.
Why you’ll love this dish
This ricotta dip is the kind of simple recipe that delivers on flavor without fuss. The ricotta gives a lush, slightly tangy base while the hot honey adds a sticky, spicy finish that keeps each bite interesting. It’s perfect when you want an elegant-looking appetizer with minimal effort.
“Creamy, slightly sweet, and with a gentle kick — my guests kept asking for more bread.”
Reasons to try it:
- Speed: Ready in under 10 minutes.
- Budget-friendly: Uses pantry staples plus a jar of hot honey.
- Crowd-pleasing: Mild enough for kids if you use less honey, but interesting for adults with the spice.
- Versatile: Works as a spread, dip, or sandwich component.
If you love ricotta-forward dishes, you may also enjoy this easy ricotta-forward vegetarian oven-bake like vegetarian lasagna with ricotta — it shows another way ricotta can shine.
How this recipe comes together
Before you dive into the ingredients, here’s a quick overview so you know what to expect: you’ll fold creamy ricotta together with hot honey until smooth, stir in finely chopped herbs for freshness, then season and serve. There’s no cooking, just mixing and balancing. The process is forgiving — adjust honey or herbs to taste and texture.
- Texture goal: smooth and spreadable, not runny.
- Flavor balance: ricotta + hot honey = sweet-heat; herbs and salt brighten and ground it.
- Time: 5–10 minutes from bowl to table.
What you’ll need
Key ingredients (makes about 1 cup dip):
- 1 cup ricotta cheese (whole-milk ricotta for creamier texture)
- 2 tablespoons hot honey (adjust to heat preference)
- 1 tablespoon fresh herbs, finely chopped (basil, parsley, or thyme)
- Salt and freshly ground black pepper, to taste
- Crusty bread or crostini, for serving
- Crisp vegetables (carrot sticks, cucumber, radish), for serving
Ingredient notes and substitutions:
- Ricotta: If you prefer a silkier dip, use part mascarpone or briefly whip the ricotta with a hand mixer.
- Hot honey: Substitute with regular honey plus a pinch of red pepper flakes if you don’t have hot honey.
- Herbs: Swap basil for dill or chives for different flavor profiles.
- Make it dairy-free: Use a thick plant-based cashew ricotta alternative and adjust seasoning.
Step-by-step instructions
- Spoon the ricotta into a medium mixing bowl.
- Add 2 tablespoons hot honey. Start with 1 tablespoon if you want less heat and sweetness.
- Stir vigorously until the ricotta and honey form a smooth, creamy mixture. For an extra-smooth texture, beat with a fork or small whisk for 30–45 seconds.
- Fold in the finely chopped herbs. Taste and season with salt and pepper. Add more honey or a squeeze of lemon if you want brightness.
- Transfer to a serving bowl. Drizzle a little extra hot honey on top and scatter a few herb leaves for garnish. Serve with crusty bread and crisp vegetables.
Keep steps short and purposeful: mix, taste, adjust, and serve.
Best ways to enjoy it
This dip is an attention-grabbing starter and also perfect for casual snacking. Ideas:
- Spread on toasted baguette slices and top with a sliver of prosciutto.
- Serve alongside crudités for a lighter appetizer.
- Dollop on grilled vegetables or roasted eggplant as a finishing touch.
- Use as a sandwich spread with roasted turkey or grilled vegetables.
Pair it with heavier mains when you want a bright starter; for example, it complements simple, hearty dinners — consider starting a weeknight casserole with this dip and bread, or serving it before a rustic dish like hobo casserole for a crowd-pleasing contrast.
Storage and reheating tips
- Refrigerator: Store leftover dip in an airtight container for up to 3 days. Because it’s dairy-based, keep it chilled and discard if it smells off.
- Freezing: I don’t recommend freezing this dip — the texture of ricotta changes when frozen and thawed.
- Serving again: If the dip firms up in the fridge, let it sit at room temperature for 15–20 minutes and stir to restore spreadability. Avoid heating, which can separate the dairy; instead, briefly whisk to refresh the texture.
Food safety note: keep dairy dips chilled below 40°F (4°C) and don’t leave out at room temperature for more than two hours.
Pro chef tips
- Drain excess moisture: If your ricotta seems watery, drain it in a fine-mesh sieve for 10–15 minutes for a thicker dip.
- Whip for silkiness: Use a fork or small whisk to whip in air and create a lighter mouthfeel.
- Herb prep: Chop herbs very fine so they distribute evenly; larger pieces can weigh down the dip.
- Balancing act: If the hot honey dominates, add a pinch more salt or a squeeze of lemon to lift flavors.
- Presentation: Serve in a shallow bowl, drizzle extra honey, finish with flaky sea salt and a grind of black pepper for a restaurant look.
Creative twists
- Spicy lemon ricotta: Add 1 tsp lemon zest and a pinch of red pepper flakes.
- Whipped ricotta with roasted garlic: Fold in 1–2 tablespoons roasted garlic for depth.
- Olive and tomato topper: Stir chopped sun-dried tomatoes and olives for a Mediterranean version.
- Sweet variation: Swap hot honey for fig jam and top with toasted walnuts.
- Vegan option: Use a thick almond or cashew ricotta and spicy maple syrup instead of hot honey.
Your questions answered
Q: How long does this dip take to make?
A: About 5–10 minutes from start to finish — mostly hands-on mixing and seasoning.
Q: Can I make this ahead of time?
A: Yes. Make it up to a day ahead and keep chilled. Bring to room temperature 15–20 minutes before serving and stir to revive texture.
Q: Is this safe for kids?
A: Absolutely — reduce the hot honey to 1 tablespoon or use plain honey to lower the heat. Always check for honey suitability (avoid giving honey to infants under 1 year).
Q: Can I use store-bought ricotta?
A: Yes. Whole-milk ricotta from the refrigerated case gives the best flavor and creaminess. Avoid the drier tub-style ricotta from some shelves if possible.
Q: What’s the best bread for serving?
A: A toasted baguette, sourdough slices, or grilled flatbread all work well — choose something with a little crunch to contrast the creamy dip.
Conclusion
If you want more inspiration for whipped ricotta-style appetizers, this quick riff shares techniques and flavor ideas similar to the Quick Whipped Ricotta Dip with Hot Honey Appetizer. For an alternative take with slightly different seasoning and serving suggestions, check out Whipped Ricotta Dip with Hot Honey. Both pages offer helpful variations if you want to expand beyond this basic, delicious recipe.
Whipped Ricotta Dip with Hot Honey
Ingredients
Method
- Spoon the ricotta into a medium mixing bowl.
- Add 2 tablespoons of hot honey, starting with 1 tablespoon if you prefer less heat and sweetness.
- Stir vigorously until the ricotta and honey form a smooth, creamy mixture. For an extra-smooth texture, beat with a fork or small whisk for 30–45 seconds.
- Fold in the finely chopped herbs, then taste and season with salt and pepper. Adjust with more honey or a squeeze of lemon for brightness.
- Transfer to a serving bowl, drizzle extra hot honey on top, and scatter a few herb leaves for garnish. Serve with crusty bread and crisp vegetables.
