About This Recipe
Whipped ricotta dip with rosemary, olive oil, pomegranates, and hot honey makes an effortless, flavor-packed appetizer. It’s sweet, savory, a little spicy, and ready in just 20 minutes, perfect for your next party or gathering!
Ingredients
- 2 cups whole milk ricotta cheese
- pinch of salt, to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary, roughly chopped
- 2-3 tablespoons pomegranate seeds
- 1-2 tablespoons hot honey
- flaky sea salt, for topping ((optional))
- for serving - toasted bread, crackers, crostini, pita chips...
Instructions
- Make your whipped ricotta. To the bowl of a food processor or blender, add ricotta and a pinch of salt. Blend until smooth and creamy, about 1-2 minutes. Add whipped ricotta to a shallow serving bowl or dish, making it somewhat smooth on top.
- Optional - bake ricotta (see notes for more details). Preheat oven to 375 degrees Fahrenheit. Add whipped ricotta to an oven-safe dish and bake for 20-25 minutes until warmed through.
- Make infused olive oil. Add olive oil to a small skillet over medium-low heat and let it get warm (you don’t want it too hot). Once warmed, add rosemary and stir to combine. It should sound like it is frying some, but you want to make sure it doesn’t burn (remove the pan from the heat for a bit if too hot). Whisk for an additional 2-3 minutes, until fragrant and well combined.
- Assemble dip. Drizzle olive oil with rosemary over the top. Then top with pomegranates, hot honey, and flaky salt.
- Enjoy! Serve with toasted bread, crackers, crostini, and more.
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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