Description
A creamy and tangy whipped ricotta dip topped with roasted pistachios and drizzled with honey for a deliciously balanced appetizer or snack. Serve with crackers, veggies, or toasted bread.
Ingredients
- For the Roasted Pistachios:
- ⅓ cup raw shelled pistachios
- Olive oil (for drizzling)
- 1 teaspoon sea salt (more or less to taste)
- For the Whipped Ricotta Dip:
- 16 ounces whole milk ricotta cheese
- 2 ounces full-fat cream cheese
- ¼ cup heavy whipping cream
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ⅛ teaspoon ground cinnamon
- 2 tablespoons honey (or hot honey)
Instructions
- Roast the Pistachios: Preheat your oven to 350°F (175°C). Spread the pistachios in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake for 8-10 minutes, or until the pistachios are fragrant. Be careful not to burn them.
- Make the Whipped Ricotta Dip: In the bowl of a food processor, combine the ricotta cheese, cream cheese, heavy cream, lemon zest, lemon juice, sea salt, and ground cinnamon. Pulse until the mixture is smooth and creamy.
- Assemble: Scoop the whipped ricotta mixture onto a serving platter. Sprinkle the roasted pistachios on top and drizzle with honey (or hot honey) for added sweetness and flavor.
- Serve: Serve with your favorite dippers such as crackers, fresh veggies, or toasted bread.
Notes
- Storage: Store the whipped ricotta dip (without the pistachios) in an airtight container in the fridge for 2-3 days.
- Optional: Use hot honey for a spicy-sweet kick or drizzle plain honey for a milder flavor.
- This dip is perfect for entertaining and pairs well with both savory and sweet dippers.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
