Ingredients:
- 16 oz Whole Milk Ricotta Cheese, drained well
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Fresh Lemon Zest
- 1 tsp Fresh Lemon Juice
- 1/2 tsp Kosher Salt, plus more to taste
- 1/4 tsp Freshly Ground Black Pepper
- 1/2 cup Liquid Honey (mild flavor)
- 1 Tbsp Red Pepper Flakes (chili flakes)
- 1/2 tsp Apple Cider Vinegar (optional)
- Pinch of Salt
- 1 Tbsp Fresh Chives, thinly sliced
- Flaky Sea Salt (e.g., Maldon), for sprinkling
Instructions:
- Drain the Ricotta: Place the ricotta in a fine-mesh sieve lined with cheesecloth or paper towels over a bowl. Allow it to drain for at least 30 minutes, or gently press out excess moisture. This step is crucial for achieving a thick, non-watery dip.
- Make the Hot Honey: Combine the honey, red pepper flakes, and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring constantly for 3–4 minutes.
- Infuse and Cool: Remove the honey mixture from the heat. Stir in the optional apple cider vinegar. Let the honey stand for 10 minutes to allow the chili flavor to fully infuse. Set aside to cool slightly.
- Process the Dip Base: Transfer the drained ricotta, 2 Tbsp of olive oil, lemon zest, lemon juice, kosher salt, and pepper into the bowl of a food processor.
- Whip until Silky: Process the mixture continuously, scraping down the sides every minute, for 3–4 minutes. The mixture must transform into a smooth, light, and airy paste.
- Taste and Adjust: Taste the whipped ricotta and adjust the seasoning—add a pinch more salt or a squeeze of lemon juice if needed.
- Plate the Dip: Spread the whipped ricotta onto a small serving platter or shallow bowl. Use the back of a spoon to create a slight well or swirl in the center.
- Drizzle and Garnish: Drizzle about half of the hot honey evenly over the dip (reserve the rest for serving). Sprinkle the surface with the flaky sea salt and the sliced chives.
- Serve: Serve immediately or allow it to sit at room temperature for 15 minutes before serving for optimal flavor delivery.