This creamy lemon ricotta is whipped to perfection, then topped with honey and fresh herbs. It's a delicious appetizer, especially when paired with crispy crostini or a fresh baguette.
- 1 lemon
- 3 teaspoons olive oil
- 2 Tablespoons honey
- 1 cup ricotta whole milk
- ¼ teaspoon salt
- basil leaves sliced into thin strips
Wash and dry the lemon and basil leaves.
Take your lemon, and zest the yellow peel off the lemon. Set aside.
To a small bowl, add your olive oil, honey, and 1 Tablespoon fresh lemon juice. Stir to combine.
Add your ricotta to the bowl of a stand mixer, or other mixing bowl if using a hand mixer. Add the salt to the ricotta. Mix on medium speed for 2 minutes.
Add the ricotta to a shallow bowl or a plate. Spread out, trying to add a little decoration with the back of a spoon while spreading.
Top the whipped ricotta with fresh lemon zest, then spoon over as much of the lemon/honey mixture as desired. Top with chopped basil leaves.
- Zest your lemon before juicing! It's hard to zest a lemon once it's been sliced. Much easier to zest when whole.
- The lemon ricotta dip is on the cooler side if you use the ricotta fresh from the refrigerator. For a more room-temperature dip, let the ricotta slightly warm up either before or after mixing (before adding the honey/lemon mixture).
- The whipped ricotta can be used as a dip, or served with a spoon so you can spread it onto crackers, bread, or crostini.
Calories: 173kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 198mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 280IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 1mg