Make this whipped ricotta and hot honey dip for a perfectly creamy appetizer or breakfast recipe.
- 16 oz whole milk ricotta
- 1/4 cup extra virgin olive oil plus more for greasing (divided)
- 3 tbsp spicy honey
- Course sea salt
- Chili flakes
- Fresh parsley chopped
Add ricotta and 2 tbsp olive oil to food processor and blend until smooth.
Meanwhile, lightly grease a small, microwave-safe bowl with olive oil. Add honey to bowl and microwave until warmed through.
Transfer whipped ricotta to a shallow serving bowl and drizzle with 2 tbsp olive oil and warmed honey.
Sprinkle with salt, chili flakes, and chopped parsley to taste.
Serve with crostini or your favorite bread. Enjoy!