Whipped Ricotta Dip with Honey and Pistachios

• servings: 6 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

⅓ cup raw shelled pistachios

Olive oil for drizzling

1 teaspoon sea salt (more or less to taste)

16 ounces whole milk ricotta cheese

2 ounces full-fat cream cheese

¼ cup heavy whipping cream

1 teaspoon lemon zest

1 teaspoon lemon juice

⅛ teaspoon ground cinnamon

2 Tablespoons honey or hot honey

Directions

For the Roasted Pistachios

Preheat the oven to 350 degrees Fahrenheit.

Spread the pistachios in a single layer on a baking sheet.

Drizzle olive oil and salt on top.

Bake for 8-10 minutes or until the nuts are fragrant. Be careful not to burn!

For the Whipped Ricotta Dip

Combine

Add the ricotta, cream cheese, heavy cream, lemon zest, lemon juice, salt, and cinnamon to the bowl of a food processor.

Pulse until the mixture is smooth and creamy.

Scoop the mixture onto a serving platter. Sprinkle the roasted pistachios on top. Add a drizzle of honey, if desired.

Serve with dippers of choice.

Store the whipped ricotta dip (without the pistachios) in an airtight container in the fridge for 2-3 days.

Nutrition

• Calories: 258 kcal
• Total Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Cholesterol: 59 mg
• Sodium: 484 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 11 g