Whipped Ricotta
This whipped ricotta dip is light, creamy, and comes together in 10 minutes! Blended with lemon and olive oil, then drizzled with hot honey, it’s perfect for an easy appetizer spread.
Ingredients
- 15 ounces whole-milk ricotta
- 1 Tablespoons olive oil
- ½ teaspoon fine sea salt , plus more to taste
- ½ lemon , zested and juiced
- hot honey , to drizzle
- fresh cracked black pepper , optional to taste
For serving: crostini, arugula salad
Instructions
- Combine: In a food processor, combine 1 cup ricotta, 1 Tbsp olive oil, 1 Tbsp lemon juice, zest and ½ tsp salt.
- Blend for 2-3 minutes or until smooth. Season to taste.
- Serve: Place in a serving dish and drizzle hot honey on top. Add a few cracks of black pepper if desired.
Notes
Arugula salad: Drizzle arugula with olive oil, lemon juice and a little honey. Top with sliced strawberries. Serve alongside whipped ricotta with crostini.
Nutrition
Calories: 110kcal, Carbohydrates: 2g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 190mg, Potassium: 66mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 238IU, Vitamin C: 4mg, Calcium: 112mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
