Ingredients:

  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15ml) extra virgin olive oil, plus more for drizzling
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (5ml) lemon zest
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground, preferably)
  • 2 tablespoons (30ml) chopped fresh herbs (such as basil, chives, parsley, or a mix)
  • 1 tablespoon (15ml) honey (or agave syrup for a vegan option)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Place ricotta in a fine-mesh sieve lined with cheesecloth or paper towels. Let drain in the refrigerator for at least 30 minutes (or up to overnight).
  2. In a food processor or stand mixer, combine drained ricotta, heavy cream, olive oil, lemon juice, lemon zest, salt, and pepper. Process/whisk until smooth and fluffy, scraping down the sides as needed.
  3. Gently fold in the chopped fresh herbs with a rubber spatula.
  4. Stir in the honey (or agave) and red pepper flakes (if using). Taste and adjust seasoning as needed.
  5. Transfer the Whipped Ricotta Dip to a serving bowl. Drizzle with extra virgin olive oil. Serve immediately, or chill for later.