Ingredients:

  • 15 oz container Whole Milk Ricotta Cheese, drained
  • 2 Tbsp Full-Fat Cream Cheese, softened
  • Zest of 1 medium lemon
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Flaky Sea Salt (plus more for garnish)
  • 1/4 tsp Freshly Ground Black Pepper
  • 3 Tbsp Hot Honey (or regular honey mixed with 1/2 tsp chilli flakes)
  • 2 Tbsp Pistachios, roughly chopped
  • 1 Tbsp Fresh Basil or Chives, finely sliced

Instructions:

  1. Drain the Ricotta: Place the ricotta in a fine-mesh sieve lined with cheesecloth or a clean tea towel. Allow it to drain over a bowl in the refrigerator for at least 30 minutes, or up to 2 hours. This removes excess moisture.
  2. Combine Base Ingredients: Transfer the drained ricotta and the softened cream cheese into the bowl of your stand mixer (or food processor).
  3. Whip the Dip: Beat on medium-high speed for 3 to 5 minutes, scraping down the sides occasionally, until the mixture is visibly smoother, lighter, and almost mousse-like in texture.
  4. Seasoning: Reduce the mixer speed to low. Add the lemon zest, olive oil, flaky salt, and black pepper. Mix briefly (10-15 seconds) until just combined. Do not overmix at this stage.
  5. Taste and Adjust: Taste the dip and adjust seasoning if necessary (often, a pinch more salt makes all the difference).
  6. Plate and Serve: Spoon the whipped ricotta mixture into a shallow serving bowl or plate. Use the back of a spoon to create a slight well or swirl in the center.
  7. Garnish: Drizzle the hot honey generously over the surface of the dip. Sprinkle with the chopped pistachios and the fresh basil or chives.
  8. Final Flourish: Finish with a very light scattering of flaky sea salt on top of the honey for visual contrast and texture. Serve immediately or slightly chilled.