Whipped Ricotta with Lemon and Honey
Creamy whipped ricotta made with lemon, honey, and olive oil. Ready in 5 minutes, and perfect as an appetizer, dip, or spread for any occasion.
Equipment
Ingredients
- 16 ounces whole-milk ricotta cheese, at room temperature if possible
- 2 tablespoons extra-virgin olive oil
- Zest of 1 lemon (about 2 teaspoons)
- Juice of 1 lemon (about 3 tablespoons)
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons honey, plus more for drizzling
Instructions
- Blend: Add the ricotta, olive oil, lemon zest, lemon juice, salt, a few grinds of pepper, and honey to a food processor or high-speed blender.
- Blend until creamy and smooth, about 1-2 minutes, scraping down the sides as needed.
- Taste and adjust, adding a little more lemon or honey if you like.
- Serve and Drizzle: Transfer to a serving bowl and finish with a light drizzle of honey, a pinch of flaky salt, and more lemon zest or fresh herbs if desired.
Notes
- Whole-Milk Ricotta: Really matters here. I’ve tested lower-fat versions, and they tend to lose that smooth, rich texture, so I always stick with full-fat for the best results.
- Make Ahead: If making ahead, refrigerate, covered for up to 3 days. When ready to serve, give a good stir, and drizzle with fresh olive oil and honey.
Nutrition
Serving: 1 (of 6) | Calories: 196kcal | Carbohydrates: 9g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 39mg | Sodium: 161mg | Potassium: 91mg | Fiber: 0.04g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 0.4mg
