Lemon Honey Whipped Ricotta

This is one of those appetizers that feels a little fancy but takes almost no effort. Ricotta and cottage cheese get whipped until light and creamy, then brightened with lemon, a touch of honey, and good olive oil.

It’s fresh, slightly sweet, and perfect for spring and summer entertaining. Serve it with crunchy vegetables and crostini, or spread it onto toast for an easy snack.

Yield: About 2 cups

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients

• 7 ounces whole-milk ricotta

• 7 ounces whole-milk cottage cheese

• Zest and juice of 1 lemon

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon honey

• Kosher salt

• Freshly ground black pepper

For Serving

• Crostini

• Crackers

• Carrots

• Celery

• Radishes

• Snap peas

• Endive

Instructions

1. Add the ricotta, cottage cheese, lemon zest, lemon juice, olive oil, honey, a generous pinch of salt, and several grinds of black pepper to a food processor.

2. Blend on high for about 1 minute, stopping to scrape down the sides as needed, until completely smooth, light, and fluffy.

3. Taste and adjust with more lemon juice, honey, salt, or pepper as desired.

4. Transfer to a serving bowl and finish with a drizzle of olive oil and, if you’d like, a little extra honey, lemon zest, or black pepper.

5. Serve immediately or refrigerate until ready to serve.

---

Serving Suggestions

Serve this with:

• Crostini or toasted sourdough

• Crackers

• Radishes

• Snap peas

• Cucumbers

• Carrots

• Endive

It also makes a great spread for toast. I’d especially love it topped with sliced strawberries or peaches, a drizzle of honey, and flaky salt.

---

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Give it a quick stir before serving if any liquid separates.

---

Maddie's Tip

Whole-milk ricotta and cottage cheese will give you the thickest, creamiest texture. Lower-fat versions will still work, but the finished dip may be a little looser.