A creamy and spicy ricotta dip with a sweet and spicy honey drizzle, topped with crunchy walnuts and aromatic rosemary, perfect for any occasion.

2 cups fresh ricotta cheese (around 475g)

Grated zest from half a lemon

Juice from half a lemon

1/4 teaspoon salt

A dash of black pepper

1 tablespoon olive oil

1/4 cup runny honey

1 teaspoon spicy sauce

1/2 teaspoon crushed chili flakes

1 to 2 teaspoons freshly chopped rosemary

1/4 cup walnuts, chopped

Cook Mode Prevent your screen from going dark

In a food processor or high-speed blender, combine the ricotta cheese, lemon juice, lemon zest, salt, pepper, and olive oil. Blend on high speed until smooth and creamy, about 1-2 minutes.
Spread the whipped ricotta in a shallow bowl and set aside.
In a small bowl, mix the honey, hot sauce, and chili flakes until fully combined.
Drizzle the honey mixture over the ricotta in the bowl.
Top with chopped walnuts and minced rosemary.
Serve with crackers, crostini, or vegetable sticks.

This dip is best served fresh, but leftovers can be stored in an airtight container in the fridge for 2-3 days.
Adjust the spice level by modifying the amount of chili flakes and hot sauce.
You can prepare the ricotta and honey mixture ahead of time, then assemble just before serving.
Serve with crackers, crostini, or vegetable sticks like cucumber or celery.