Whipped Ricotta Dip with Honey and Pistachios

A bowl of whipped ricotta dip topped with roasted pistachios and honey.

5 from 1 vote

Whipped Ricotta Dip with Honey and Pistachios

Make this whipped ricotta dip with a handful of ingredients and minimal prep time for a sweet and savory snack or appetizer!

Prep Time10

Course: Appetizer, Snack

Cuisine: middle eastern

Keyword: 10 minute dip recipe, easy whipped ricotta, pistachios and honey, toasted pistachios, whipped ricotta, whipped ricotta dip, whipped ricotta recipe

Servings: servings

Author: Food Dolls

Equipment

1 Baking sheet
1 Food processor

Ingredients

⅓ cup raw shelled pistachios
Olive oil for drizzling
1 teaspoon sea salt more or less to taste
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

For the Roasted Pistachios

Preheat the oven to 350 degrees Fahrenheit.
Spread the pistachios in a single layer on a baking sheet.
⅓ cup raw shelled pistachios
Drizzle olive oil and salt on top.
Olive oil for drizzling, 1 teaspoon sea salt
Bake for 8-10 minutes or until the nuts are fragrant. Be careful not to burn!

For the Whipped Ricotta Dip

Add the ricotta, cream cheese, heavy cream, lemon zest, lemon juice, salt, and cinnamon to the bowl of a food processor.
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
Pulse until the mixture is smooth and creamy.
Scoop the mixture onto a serving platter. Sprinkle the roasted pistachios on top. Add a drizzle of honey, if desired.
2 Tablespoons honey or hot honey
Serve with dippers of choice.
Store the whipped ricotta dip (without the pistachios) in an airtight container in the fridge for 2-3 days.

Video

Nutrition