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
Scale
- 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