Hot Honey Ricotta Dip: Creamy Sweetness for Any Gathering

This Hot Honey Ricotta Dip combines creamy ricotta, tangy Parmesan, and hot honey for a delightful appetizer at any gathering.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Appetizers

Cuisine: Italian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

2 cups Whole Milk Ricotta Cheese Part-skim ricotta can be used for a lighter option.
1 cup Grated Parmesan Cheese Pecorino Romano can be substituted for a bolder flavor.
2 tablespoons Extra-Virgin Olive Oil Melted butter can be an alternative.
1 tablespoon Lemon Zest Fresh lemon juice can be used if needed.
1 teaspoon Garlic Powder Fresh minced garlic can be used but may change texture.
1 teaspoon Kosher Salt Adjust to taste.
1 teaspoon Freshly Ground Black Pepper White pepper can be used for a milder flavor.
½ cup Hot Honey Regular honey with a dash of cayenne can be substituted.
2 tablespoons Chopped Fresh Chives Scallions can be used as a substitute.

For Serving

1 loaf Crusty Bread or Crackers Any variety works.

Equipment

Baking Dish
Mixing Bowl
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with extra-virgin olive oil.
In a medium mixing bowl, combine ricotta, Parmesan, olive oil, lemon zest, garlic powder, salt, and pepper. Mix until smooth and creamy.
Transfer the ricotta mixture to the greased baking dish and smooth the top.
Bake for 12-15 minutes until heated through and the top is golden and bubbly.
Drizzle hot honey over the dip as soon as it's out of the oven.
Garnish with chopped chives and serve warm with crusty bread or crackers.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Serve warm for the best flavor experience. Monitor the hot honey temperature to prevent bitterness.

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