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| 16 oz. Whole Milk Ricotta | |
| 2 tbsp. Extra Virgin Olive Oil | |
| 2 tbsp. Hot Honey, or more to taste | |
| ¼ cup Chopped Walnuts | |
| 1.5 tsp. Course Sea Salt | |
| Zest of Half Lemon | |
| 1 - 2 tsp. Red Pepper Flakes, per preference | |
| Fresh Thyme, as desired | |
| Crusty Baguette or Crackers |
When you want to impress your guests, you've got to add this whipped ricotta dip to your appetizer rotation. Make sure to serve with crusty bread for dippin’ and be prepared to share the recipe!
| 1. | Place the ricotta in the food processor along with extra virgin olive oil. Purée for 30 seconds, or until smooth. Transfer to a plate and spread out in an even layer with a spoon. |
| 2. | Evenly top the ricotta with hot honey, chopped walnuts, course sea salt, lemon zest, red pepper flakes and fresh thyme leaves. |
| 3. | Serve immediately with crusty baguette (crostini) or desired crackers on the side. |