Whipped Ricotta Dip with Honey

Silky, luscious whipped ricotta dip with honey, pistachios, and lemon zest—perfect with crostini and peaches for a sweet summer aperitivo.

Have you ever whipped ricotta? In just a few minutes, it goes from a grainy wet cheese to gorgeous silky, shiny concoction. We call it whipped, but it isn’t really fluffy or airy— just glossy and impossibly luscious. 

I love to whip ricotta whenever I make handmade ravioli, because that molten silken texture is to die for inside a delicate pasta pocket. 

But it’s also the easiest dip in the world. Drizzle it with honey, sprinkle with salty pistachios and some lemon zest, and serve with juicy wedges of stone fruit and charred crostini. 

So simple, so delicious.

Serve it with warm marinated olives, crispy fried arancini, grissini breadsticks, and/or creamy white bean dip for a delicious Italian antipasti. And you’ve gotta try it all with a crisp and summery white negroni!

Here’s how to make this whipped ricotta dip:

more tips on this recipe:

• If you have extra whipped ricotta, use it in this homemade ricotta ravioli (with the honey mixed in!) and keep the brown butter sage sauce as is. Top with shaved pecorino and extra black pepper and get ready to blow your mind. So good!!
• Try as much or little honey as you’d like. I like to start with 1 tablespoon, and keep extra on the table for people to drizzle as they like.

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