Ricotta Dip with Hot Honey

Ricotta dip with hot honey is the most addictive, creamy, and irresistible appetizer that will have everyone asking for the recipe! With just a handful of simple ingredients and zero cooking required, this whipped ricotta creation delivers the perfect balance of creamy richness and sweet heat that’s absolutely divine with crackers, crusty bread, or fresh veggies.

Love More Appetizer Recipes? Try My Cranberry Cream Cheese Dip or this Boat Dip next.

Why You’ll Love This Recipe

This dip is the perfect mix of simple and impressive, coming together in minutes while tasting like something gourmet. It’s a crowd-pleaser that works for everything from kids’ birthdays to holiday parties, so you never need to make separate dishes. Best of all, it’s so addictive that guests almost always ask for the recipe after their first bite.

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Ingredient List

For the Whipped Ricotta Base:

• 1 cup whole-milk ricotta cheese
• ¼ cup Greek yogurt (full-fat)
• 1 tablespoon olive oil, plus extra for drizzling
• ¼ teaspoon kosher salt, or to taste
• Freshly ground black pepper, to taste

For Topping & Garnish:

• Hot honey (store-bought or homemade), for drizzling
• Red pepper flakes (optional)
• Fresh herbs such as thyme, basil, or chives (optional)

For Serving:

• Crackers, toasted bread, pita chips, or fresh vegetables

Why These Ingredients Work

Whole-milk ricotta is everything here – I tried making this with the fat-free stuff once and it tasted like sad cheese water. The Greek yogurt adds this tangy bite that keeps it from being too sweet, plus it makes the texture way smoother when you whip it up.

That olive oil trick came from watching my roommate’s Italian grandmother make some cheese thing – she dumped oil into everything and it always worked. The salt and pepper aren’t revolutionary, but they make the hot honey pop instead of just sitting there being sticky and one-note.

Essential Tools and Equipment

• Medium mixing bowl
• Hand mixer or whisk
• Serving bowl
• Small spoon for drizzling

How To Make Ricotta Dip with Hot Honey

Step 1: Combine the Base Ingredients

Dump everything except the hot honey into a bowl. Yeah, it looks weird and lumpy right now. That’s normal.

Step 2: Whip Until Fluffy

Get your hand mixer out and beat this mess for like 3 minutes until it transforms into something that actually looks appetizing. If you’re doing this by hand with a whisk, good luck and may God have mercy on your arms.

Step 3: Transfer and Style

Put it in whatever bowl you’re serving it in. I use a spoon to make little swooshes and peaks because it looks fancy and gives the honey somewhere to pool.

Step 4: Drizzle with Hot Honey

This is the fun part – zigzag that honey all over the top. Don’t be stingy. The honey is literally why we’re here.

Step 5: Add Final Garnishes

If you’ve got fresh herbs or red pepper flakes, sprinkle them on top. If not, whatever. It’ll still taste great.

Step 6: Serve Immediately

Put out crackers, bread, whatever. Watch people inhale it. Feel smug about how easy it was.

You Must Know

Critical Tip: Actually whip the ricotta. I know it seems obvious, but my sister just stirred everything together once and wondered why it sucked. The whipping is what makes this taste expensive instead of like something you threw together in desperation.

Personal Secret: Let your dairy sit out for 20 minutes before you start. I learned this after making grainy, sad ricotta dip one too many times. Cold ingredients don’t whip properly and you’ll hate the texture.

Pro Tips & Cooking Hacks

• DIY hot honey: Microwave regular honey with red pepper flakes for 30 seconds, let it sit overnight, strain. Boom, fancy condiment for $3 instead of $12.
• Taste everything: Store-brand ricotta is saltier than the fancy stuff. Taste before adding more salt or you’ll ruin it.
• Fix thick mixture: Add more olive oil until it looks right
• Fix thin mixture: More ricotta
• Instagram hack: Use a butter knife to make swirl patterns before adding honey. Takes 5 seconds, looks like you went to culinary school.

Flavor Variations & Suggestions

• Lemon version: Add lemon zest and fresh basil – tastes like summer
• Garlic bomb: Minced garlic makes it more dinner-party appropriate
• Mediterranean: Throw some chopped olives and sun-dried tomatoes on top
• Fancy nuts: Chopped pistachios or pine nuts if you’re feeling bougie
• Extra heat: Smoked paprika in the base mixture plus extra red pepper flakes

Make-Ahead Options

Make the base in the morning, add honey right before people show up. It actually tastes better after sitting around for a few hours – something about the flavors getting to know each other. Keeps in the fridge for 2 days but gets thick, so let it warm up on the counter before serving or people will think you’re serving them cold paste.

Recipe Notes & Baker’s Tips

Whipping time matters more than ricotta quality. I’ve used the $2 store brand and the $8 organic stuff – if you whip either one long enough, it tastes great. Hand whisking works but your arm will hate you. Take breaks if you go that route. Also, don’t panic if it looks separated at first – keep whipping and it comes together.

Serving Suggestions

I bring this everywhere now because it’s foolproof and people remember it. Works for fancy dinner parties with good crackers and crusty bread. Works for kids’ parties because they’ll eat it with apple slices. Works for random Tuesday when you want to feel like you have your life together.

My go-to setup: fancy seed crackers, toasted baguette slices, cucumber rounds, bell pepper strips. Takes 2 minutes to arrange, looks like you planned it for weeks.

How to Store Your Ricotta Dip with Hot Honey

Leftovers last 3 days in the fridge covered with plastic wrap. Gets thick when cold, so let it sit out for 15 minutes and give it a stir before serving. Don’t freeze it – dairy gets weird and chunky when you thaw it out. Nobody wants chunky ricotta dip.

Allergy Information

Has dairy. Obviously. If you can’t do dairy, try cashew ricotta and coconut yogurt – tastes different but still good. Naturally gluten-free if you skip regular bread and crackers. Kids love it, vegetarians love it, basically everyone except dairy-free people can eat it without modifications.

Questions I Get Asked A Lot

Can I use low-fat ricotta and yogurt instead?

Sure, but it won’t taste as good. Low-fat dairy whips like garbage and tastes like sadness. If you’re committed to being healthy, add extra olive oil to compensate for the missing fat.

What if I don’t have hot honey?

Make it yourself – microwave regular honey with red pepper flakes for 20 seconds. Or just use regular honey and sprinkle cayenne on top. Same effect, costs way less.

How spicy is this dip?

Barely spicy. My 6-year-old nephew eats it without complaining. If you want actual heat, add more red pepper flakes or buy the really spicy hot honey they sell at Whole Foods.

Can I make this without the Greek yogurt?

You could use all ricotta, but the yogurt makes it tangier and less one-note. If you skip it, add lemon juice so it doesn’t taste boring.

Why is my ricotta dip grainy even after whipping?

Either your ricotta was cheap and grainy to begin with, or it was too cold. Room temperature dairy whips better. Also, some brands just suck – I’ve had better luck with organic ricotta.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite way to serve this addictive dip!