Best Whipped Ricotta with Honey

5 from 1 vote

This whipped ricotta can be used as a spread or dip with grilled bread!

Prep Time10

Total Time10

Course: Appetizer, Breakfast, Starter

Cuisine: American, Italian, Vegetarian

Diet: Gluten Free, Low Salt

Servings: people

Author: Alicia

16 oz whole milk ricotta cheese (good quality)
1 1/2 tablespoons heavy cream
1 tablespoon fresh lemon juice + zest of 1 large lemon* (or sub 1/2 teaspoon sumac)
2 teaspoons honey
1/4 cup toasted pepitas
fresh thyme, basil, or mint
Salt and pepper taste

1 large baguette or rosemary bread cut into 1/2-3/4 inch thick slices on a diagonal
Olive oil for brushing

Combine the ricotta cheese, heavy cream, lemon juice, and zest in a food processor. Add freshly cracked black pepper 2-3 turns and a small pinch of salt. Blend for 1-2 minutes until light and fluffy.

If making this into a dip, serve topped with the toasted pepitas, drizzled with honey and fresh thyme (or other herbs) leaves.

While making the ricotta, heat a grill or grill pan over medium heat (about 400 degrees). Brush both sides of the bread with olive oil. Place on the grill and cook for about 1-2 minutes per side. Watch closely - sometimes it takes more or less time. Serve the grilled bread with the whipped ricotta dip. You can also pair this with cut veggies like carrots, radish cucumber and celery sticks or fresh fruit.

Use a good ricotta brand that's not grainy like Liuzzi, Calabro, or BelGiosio.
I recommend about 1-2 teaspoons chopped fresh herbs for the topping.
Serve this alongside grilled bread, crackers, cut vegetables, or even cut fruit, like strawberries! It's amazing as a breakfast or dessert option with fresh berries on top, especially with a little honey.
If you're doing an elimination diet*, you would need to sub the sumac for the lemon juice. But it's a great alternative option anyway!