Appetizers
Whipped Ricotta Dip with Honey and Pistachios
6 servings
servings10 minutes
active time10 minutes
total timeIngredients
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
Serving Size
-
Calories
258 kcal
Total Fat
20 g
Saturated Fat
11 g
Unsaturated Fat
8 g
Trans Fat
-
Cholesterol
59 mg
Sodium
484 mg
Total Carbohydrate
11 g
Dietary Fiber
1 g
Total Sugars
7 g
Protein
11 g
6 servings
servings10 minutes
active time10 minutes
total time