This whipped ricotta dip is a creamy, honey-sweetened delight that makes for a perfect appetizer. With fluffy ricotta, infused olive oil, and pops of pomegranate, it’s a crowd-pleaser at any occasion.
This dip recipe tackles issues of creaminess and flavor variation often faced in simple appetizer preparations, ensuring a delightful addition to any occasion.
I often find myself in a pinch after a long day, needing something quick yet impressive. Ricotta can be tricky to whip just right, making it come out either too thick or runny, and no one wants that for a gathering! But trust me, this recipe resolves those issues while adding tasty elements that truly shine.
What I love about this dip is how easily it all comes together in just about 20 minutes. It stays creamy when served cold, but a quick bake can warm it up beautifully, balancing all those flavors. Plus, that drizzle of hot honey on top? Absolute perfection.
If you want to serve something alongside, my Pretzel with Honey Mustard also makes a great pairing with this dip!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Experience , The mix of creamy ricotta with hot honey and crunchy pomegranate creates a one-of-a-kind flavor profile that balances richness and sweetness. Infused rosemary adds aromatic depth to every bite.
- Quick and Simple Preparation , Whipping up this dip only takes about 15 minutes, making it a hassle-free option for any occasion, whether it’s a casual get-together or a laid-back dinner.
- Fresh and Inviting Texture , The airy consistency of whipped ricotta provides a light and fluffy texture that spreads beautifully, enticing your guests and making it easy to enjoy with a variety of dippers.
- Seasonally Vibrant , With its rich flavors and fresh toppings, this dip works wonderfully year-round, showcasing seasonal ingredients and adding a festive touch to celebrations during the holidays or summer picnics.
Whipped Ricotta Dip with Honey and Pomegranates
- Prep Time: 15 minutes
- Cool Time: N/A
- Cook Time: 5-25 minutes
- Total Time: 20-40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Blending, Infusing, Baking (optional)
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This whipped ricotta dip blends creamy texture with the sweet heat of honey and fresh aromatic hints, combining fresh seasonal toppings to brighten any appetizer spread.
Ingredients
- 2 cups (480ml) whole milk ricotta cheese
- Pinch of salt
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (about 6g) fresh rosemary
- 2–3 tablespoons (30-45ml) pomegranate seeds
- 1–2 tablespoons (15-30ml) hot honey
- Flaky sea salt, for topping (optional)
Instructions
- Step 1: Place the whole milk ricotta cheese and a pinch of salt in your food processor or blender. Blend until smooth and creamy, about 1-2 minutes. Adjust salt to taste if desired. Transfer the whipped ricotta to a shallow serving bowl.
- Step 2: Preheat your oven to 375°F (190°C). Transfer whipped ricotta to an oven-safe dish. Bake for 20-25 minutes until warmed through and the top is slightly golden. Check visually for a gentle golden color to indicate doneness.
- Step 3: Heat the extra virgin olive oil in a skillet over medium heat. Add the fresh rosemary and stir for about 2 minutes until fragrant but not burnt. If oil begins to darken too much, reduce heat to medium and continue stirring to keep aromatic without burning.
- Step 4: Drizzle the warm infused olive oil over the whipped ricotta. Top with pomegranate seeds, hot honey, and a sprinkle of flaky sea salt if using. This combination adds texture and flavor to the creamy base.
Notes
- Room Temperature: Store the dip in an airtight container for up to 1 day. Keep away from direct sunlight and heat to maintain freshness.
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Stir gently before serving.
- Freezing: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before use.
- If your whipped ricotta is too runny, add 1 tablespoon of cornstarch to the ricotta while blending to thicken gradually and improve texture.
- When baking, monitor the ricotta after 20 minutes; it should be warmed through with a slight golden top but not dried out.
- Avoid burning the rosemary-infused oil by maintaining medium heat and stirring regularly for about 2 minutes until aromatic.
- For extra brightness, add the zest of 1 lemon to the ricotta before blending. This adds a fresh, zesty kick.
- To increase sweetness, drizzle an additional tablespoon of honey on top before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Ricotta cheese: Go for whole milk ricotta for extra creaminess. It’s key for that fluffy dip texture. If you’re in a pinch, cottage cheese works but yields a grainier finish.
- Honey: Use a good quality, pure honey for a sweet touch that balances the ricotta’s richness. Raw honey adds a deeper flavor, but any variety works in a pinch.
- Pomegranate seeds: Fresh pomegranate seeds bring a burst of juiciness and a pop of color. If they’re hard to find, frozen ones can substitute, but they won’t be as crunchy.
- Lemon zest: Fresh zest brightens up the dip and adds a zesty kick. Make sure you use an organic lemon to avoid pesticides; it really enhances the flavor profile.
- Olive oil: Opt for a high-quality extra virgin olive oil to drizzle on top; it adds richness and a fruity note. If you’re out, avocado oil can work too.
- Ricotta cheese: Go for whole milk ricotta for extra creaminess. It’s key for that fluffy dip texture. If you’re in a pinch, cottage cheese works but yields a grainier finish.
- Honey: Use a good quality, pure honey for a sweet touch that balances the ricotta’s richness. Raw honey adds a deeper flavor, but any variety works in a pinch.
- Pomegranate seeds: Fresh pomegranate seeds bring a burst of juiciness and a pop of color. If they’re hard to find, frozen ones can substitute, but they won’t be as crunchy.
- Lemon zest: Fresh zest brightens up the dip and adds a zesty kick. Make sure you use an organic lemon to avoid pesticides; it really enhances the flavor profile.
- Olive oil: Opt for a high-quality extra virgin olive oil to drizzle on top; it adds richness and a fruity note. If you’re out, avocado oil can work too.
Recipe Tips
- If your ricotta is too runny, add 1 tablespoon of cornstarch while blending to thicken it gradually.
- When baking, check the ricotta after 20 minutes; it should be warmed through and slightly golden on top for optimal texture.
- If your infused oil burns, lower the heat to medium and stir for 2-3 minutes until aromatic but not dark.
- For more flavor, consider adding zest from 1 lemon to the ricotta before blending to brighten the dip.
- If you want additional sweetness, top your ricotta with an extra tablespoon of honey before serving.
Serving Suggestions
Serve with crisp vegetable sticks like carrots and cucumbers for dipping. Pair it also with gluten-free crackers or toasted pita chips to complement the dip.
Use to make a savory spread on a gluten-free baguette or as a component in a Mediterranean platter. Add to a charcuterie board alongside marinated olives and pickled vegetables for variety.
Top with a drizzle of balsamic glaze for a tangy finish. You can also add fresh herbs like basil or a sprinkle of dukkah for additional flavor.
Recipe variations
- You can use whole milk ricotta cheese as the base for this whipped ricotta dip. Measure 2 cups for smooth, creamy consistency in your food processor.
- Add 2 tablespoons of fresh rosemary to the olive oil when infusing. Heat the 2 tablespoons of extra virgin olive oil gently until fragrant before drizzling.
- Either fresh or frozen pomegranate seeds work well for this recipe. Use 2 to 3 tablespoons to add a crunchy, sweet contrast to the dip’s richness.
- If using this dip for a larger group, double the recipe to 4 cups ricotta and 4 tablespoons olive oil. Serve alongside my Oven Baked Shrimps for a varied appetizer spread.
Save This Recipe!
How to Store?
To keep your whipped ricotta dip fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container for up to 1 day. Keep away from direct sunlight and heat to maintain freshness.
Refrigeration: Place the dip in an airtight container in the refrigerator for up to 4 days. Stir gently before serving.
Freezing: Transfer to a freezer-safe container or bag. Freeze up to 2 months. Thaw overnight in the refrigerator before use.
Other Recipes You’ll Love
If you enjoyed this whipped ricotta dip or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
