Whipped Ricotta Dip with Honey and Pistachios
Make this whipped ricotta dip with a handful of ingredients and minimal prep time for an easy snack or appetizer. Check out the notes section below for an even sweeter baklava-style twist for the topping!
Servings: 6 servings
Equipment
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
Notes
Crispy Phyllo Topping (Baklava-Inspired)
This optional topping adds crispy texture that pairs perfectly with the creamy dip. If you love traditional baklava, this crispy phyllo is for you!
Ingredients
- ½ roll phyllo dough
- ½ stick butter
- Pistachios, for topping
- Cut the phyllo dough into small pieces using scissors.
- Melt the butter in a skillet over medium heat.
- Add the cut phyllo to the skillet and cook, tossing frequently, until golden brown and crispy.
- Let cool slightly.
- Spoon the whipped ricotta onto your serving dish and top with the crispy phyllo and pistachios.
- Finish with the honey as directed in the original recipe.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 11g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 59mg | Sodium: 484mg | Potassium: 177mg | Fiber: 1g | Sugar: 7g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg
