Ingredients:
- 24 oz container Whole Milk Ricotta Cheese, cold and drained
- 2 Tbsp Extra Virgin Olive Oil, plus more for garnish
- Zest of 1 medium lemon
- 1 tsp Freshly Squeezed Lemon Juice
- 1 tsp Fine Sea Salt, or to taste
- ½ tsp Freshly Ground Black Pepper
- ½ cup Honey (runny variety)
- 1 tsp Crushed Red Pepper Flakes
- 1 small clove Garlic (optional), minced
- 1 Tbsp Fresh Thyme or Oregano, roughly chopped (for garnish)
- Pinch Flaky Sea Salt (for finishing)
Instructions:
- Drain the Ricotta: Place the cold ricotta into a fine-mesh sieve or colander lined with cheesecloth. Allow it to drain for at least 30 minutes, or up to 2 hours in the fridge, to remove excess moisture.
- Whip the Ricotta: Transfer the drained ricotta, 2 Tbsp of olive oil, lemon zest, and lemon juice into a food processor or high-speed blender.
- Process to Perfection: Pulse, then blend continuously for 2–3 minutes, scraping down the sides as needed, until the mixture is visibly smooth, airy, and light. It should have significantly increased in volume.
- Seasoning: Transfer the whipped ricotta to a mixing bowl. Taste and season generously with fine sea salt (1 tsp minimum) and pepper. Mix well.
- Make the Hot Honey: In a small saucepan, combine the honey, crushed red pepper flakes, and the optional minced garlic. Heat the mixture over medium-low heat for 3–5 minutes, stirring occasionally, allowing the chilli flavour to infuse the honey. Do not boil.
- Cool Down the Honey: Remove the hot honey from heat and let it sit for 5 minutes. Strain the honey through a fine sieve to remove the flakes and garlic (optional).
- Assemble the Dip: Spoon the whipped ricotta onto your serving platter or shallow bowl. Use the back of the spoon to create shallow wells or swirls.
- Drizzle and Garnish: Generously pour the warm hot honey over the top of the dip. Drizzle a final splash of high-quality EVOO, followed by the chopped fresh herbs and a final pinch of flaky sea salt. Serve immediately at room temperature with desired dippers.