Ingredients:

  • 14 oz (400 g) Whole Milk Ricotta, drained thoroughly
  • 1/2 tsp (2.5 ml) Lemon Zest, freshly grated
  • 2 tbsp (30 ml) Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp (2.5 g) Flaky Sea Salt
  • 1/4 tsp (1.25 g) Freshly Ground Black Pepper
  • 1 tsp (5 g) Fresh Thyme Leaves, finely chopped
  • 1/4 cup (60 ml) Runny Honey
  • 1 tsp (5 g) Crushed Red Pepper Flakes
  • 1/2 tsp (2.5 ml) Apple Cider Vinegar (ACV)
  • 1 tsp (5 ml) Extra Virgin Olive Oil, for drizzling
  • 1 tbsp (5 g) Fresh Herbs (e.g., Chives, Basil), for garnish

Instructions:

  1. Place the ricotta into a fine-mesh sieve lined with cheesecloth set over a bowl. Allow the ricotta to drain in the refrigerator for at least 30 minutes, or up to 2 hours, to remove excess liquid (whey). This ensures a thick, non-soupy dip.
  2. In a small saucepan, combine the runny honey, crushed red pepper flakes, and apple cider vinegar. Bring the mixture to a low simmer over medium-low heat, stirring constantly for 3–4 minutes. Do not boil vigorously. Remove from the heat and allow the honey to cool completely.
  3. Transfer the drained ricotta to the bowl of a stand mixer (or use a handheld electric mixer). Whip the ricotta on medium-high speed for 3–4 minutes until it becomes noticeably light, fluffy, and increased in volume. Reduce the speed and beat in the 2 tbsp EVOO, lemon zest, thyme, sea salt, and black pepper. Scrape down the sides and mix briefly to combine.
  4. Spread the whipped ricotta into your chosen shallow serving dish, creating a small well in the center. Cover and refrigerate the dip for 30 minutes (if time permits) to allow the flavors to meld and the structure to firm up slightly. Just before serving, drizzle the cooled hot honey liberally over the surface of the dip. Finish with a final drizzle of fresh EVOO and a sprinkle of chopped fresh chives or basil. Serve immediately.