Whipped Honey Ricotta Dip

Whipped Honey Ricotta Dip

  • Serves: 6-8

  • Prep Time: 10 minutes

  • Cooking Time: No cooking needed

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Ingredients

  • 500 g fresh full-fat ricotta
  • 2 tablespoons extra virgin olive oil
  • A pinch of salt
  • 80 g Lush Lychees Creamed Honey
  • 50 g walnuts or pistachios, roughly chopped and toasted
  • Fresh figs, pear or grapes
  • Thyme leaves and cracked black pepper
  • Warm flatbread or crackers, to serve

Five minutes, one bowl, and it looks like it came from a restaurant.

Whipped ricotta has quietly become the easiest impressive thing you can put on a table. Beating it turns grainy ricotta silky, and creamed honey spooned over the top sits in soft ribbons instead of sinking straight through it.

Method

  1. Use fresh ricotta from the deli if you can rather than the tub kind — it whips far better and tastes of considerably more.

  2. Beat the ricotta with the olive oil and salt for 2 to 3 minutes, until completely smooth with no graininess left.

  3. Spread it across a shallow bowl or plate and make swirls in the surface with the back of a spoon. Those grooves are what hold the honey.

  4. Spoon the creamed honey over in dollops and let it settle rather than spreading it.

  5. Scatter with the nuts, fruit, thyme and a good grind of black pepper, and serve with warm bread.

Tips

  • Pepper against honey is the combination that makes this work. Do not leave it out.

  • Make the ricotta base up to a day ahead, but add the honey and toppings just before serving.

  • Works as a dessert too — swap the pepper and thyme for orange zest and a few berries.
Whipped Honey Ricotta Dip