So Let Me Tell You Why I Love Making This Spicy Ricotta Dip
You know how some dishes just sort of sneak their way into the regular rotation? This spicy ricotta dip with hot honey did that in my house, and honestly, I couldn’t stop it even if I wanted to. I think it started after a random Tuesday—too chilly, too gray, everyone bored and hungry (me most of all, let’s be honest)—and I just went rummaging through the fridge, hoping the universe would bless me with the makings for a miracle. And, well, it kinda did.
The first time I made this, I was actually aiming for something fancier but couldn’t find half the ingredients my brain thought I had. So instead, I panicked, winged it, and landed on this dip. Now people practically beg for the “ricotta thing with the spicy honey” at every get-together. My cousin Maggie even slathers it on her sandwiches, I kid you not. Anyway, prepare for your friends to start making up excuses to drop by whenever you bring this out. Plus, it’s just… fun. Darn tasty, too.
Why You’ll Love This (Really, You’ll Love It)
I make this every time I have zero willpower left for fussy recipes but still want to eat something that earns oohs and aahs (you know the look people get, mouth half full, eyes wide). My family goes crazy for this because it somehow feels a little fancy, but it’s also simple enough that nobody’s stressed out about how or what to dip. Not gonna lie though, the first time I tried to swirl that honey on top, I made such a mess! Sticky hands for hours. But if I can survive that, so can you. (Oh, and it’s just about impossible to mess up. Worst case, you end up with extra hot honey—not the worst problem in the world.)
Ingredients (With Some Substitutions because, Life)
- 1 tub (about 14 oz or 400g) whole milk ricotta (sometimes I use low-fat in a pinch—it’s not the same but nobody ever storms out)
- 1 good glug (around 2 tbsp) extra-virgin olive oil (Grandma always swore by Ligurian, but honestly, whatever is in the cabinet works for me)
- 1-2 garlic cloves, finely grated or minced (jarred garlic is totally fine, and I won’t judge)
- 1/2 tsp crushed red pepper flakes (plus more for garnish—sometimes I just empty the shaker, oops)
- Zest of half a lemon (occasionally I forget; it’s still good)
- Salt and black pepper (big pinch—you know your taste)
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For the Hot Honey:
– 3 tbsp honey (any will do, but I’m partial to wildflower)
– 1 tsp hot sauce (Frank’s is my jam, but sriracha works—I’ve even used chili oil in a pinch)
– 1/2 tsp smoked paprika (optional, it’s purely for drama) - To serve: toasted bread, crackers, or honestly just a spoon
How To Actually Make It (Imperfect but Tasty Directions)
- Plop all the ricotta in a medium bowl, and add the olive oil, garlic, red pepper flakes, lemon zest, and a nice pinch of salt and pepper. Grab a fork or, if you want to feel fancy, a hand mixer. Give everything a good mix/mash until it’s creamy—don’t stress if it’s not perfectly smooth; a bit rustic is fine.
- Microwave the honey for about 20 seconds or until it runs freely (I once tried this in a tiny saucepan and nearly welded the honey to the pan, so… microwave works best for me now). Stir in your hot sauce and smoked paprika, if using. Taste it and add more spice if you’re feeling bold!
- Spoon the ricotta mixture onto a shallow plate. Use the back of your spoon to swirl it out—I call this the “Jackson Pollock phase” because it always looks like modern art before it, well, doesn’t.
- Drizzle the warm hot honey across the top. Use as much or as little as your sweet-spicy meter allows. Sprinkle over more red pepper flakes and, if you want to show off, a bit more lemon zest.
- Now, just grab what you’re dipping (literally anything, but toasted sourdough is pure magic) and dive in. This is usually where I sneak the first taste. Cook’s privilege.
A Few Things I Wish I’d Known Earlier (Notes)
- If you’ve only got grainy ricotta, give it a quick buzz in the food processor (or, if you’re me and have once again forgotten to clean the processor, a bit of elbow grease and a fork does wonders).
- If the honey seems thin, just let it cool a tiny bit. It’ll thicken up. Once, I tried to speed-chill it in the freezer and… Well, let’s say the honey never crackled quite the same.
Tried-and-True (and Failed) Variations
- Sometimes I swap lemon for orange zest—it’s a bit sweeter, nice with smoky paprika.
- Once swapped the ricotta for cottage cheese—don’t do that, unless you want dip that tastes like regret and weird lumps.
- Try thyme or oregano for a herby vibe, or a bit of crumbled feta on top. Actually, the feta one is legit.
Do You Really Need Special Equipment?
I usually just haul out a big bowl and a fork. But if you have a food processor, it’s great for getting everything super smooth. If (like my mate Dave) all your kitchen gadgets live at the back of a mystery cupboard, elbow grease wins the day. (Sidenote: I once used a potato masher; it worked, sort of?)
Keeping Leftovers, Though That’s Rare (Storage)
This honestly keeps for 2-3 days in the fridge, sealed up nice and tight. But, real talk, I’ve never had it last through 24 hours—all the best intentions in the world, and then it’s gone. The honey hardens a bit, but a quick zap in the microwave brings it right back.
Eating It: How I Like To Serve (And The Family Does Too)
I serve it with warm, crusty bread or whatever crackers are on offer (the seeded ones from Trader Joe’s are amazing, if you’re in the States). Sometimes we do a big crudités platter; carrot sticks, red pepper strips. If you’re feeling extra, dollop it on roasted veggies or smear it on a sandwich—my uncle swears by it with grilled chicken. Weird but good!
Don’t Skip This, Or You’ll Regret It (Pro Tips)
- I once tried to serve this cold from the fridge—big mistake; the flavors sort of fell flat. Let it sit out about 20-30 minutes before serving. Trust me. Learned the hard way.
- Use fresh garlic if you can, but if you’re in a pinch, that jarred stuff is more forgiving than people let on.
FAQ (Real Questions I Get All The Time!)
- Can I make it ahead? Yeah, totally! Actually, I think it tastes better the next day. Just whisk or stir before serving to wake it up, and maybe save the honey drizzle for right before people dig in.
- Can you use store-bought hot honey instead? Oh for sure—sometimes I use Mike’s Hot Honey when I’m too lazy or running late. Makes life easy, and no sticky saucepan incidents. If you do that, maybe tweak the amount of chili you add to the ricotta, so it doesn’t get too fiery.
- What can I do if I don’t like spicy? Just hold back a bit on the chili flakes and use plain honey. Or, add a sprinkle of sumac (I know, sounds odd, but it’s tart). My six-year-old niece won’t go near a chili, but she loves this version.
- Is it good for parties? Honestly, it’s the thing I bring to potlucks. One friend described it as “the dip that cured her Monday blues,” which made me laugh—though, who am I to argue?
Did I mention this also tastes amazing scooped up with thick-cut potato chips? Bit weird, a bit wonderful. And if you ever try it with stale bread that’s been toasted, let me know what you think—I find it gets almost chewy, in the best bread-pudding-esque way.
Oh, and if you, like me, sometimes scroll the internet for hours looking for new dips, Serious Eats has a whole section here that’s a treasure trove. Sort of like falling down a (very tasty) rabbit hole.
Ingredients
- 1 cup whole milk ricotta cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon hot honey (plus extra for drizzling)
- 1 teaspoon red chili flakes
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Freshly ground black pepper, to taste
Instructions
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1In a medium bowl, combine the ricotta cheese, olive oil, minced garlic, smoked paprika, sea salt, and freshly ground black pepper. Stir until smooth and well blended.
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2Transfer the ricotta mixture to a small oven-safe dish and use a spatula to spread it evenly.
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3Preheat the oven broiler and place the dish under the broiler for 4-5 minutes, until the top is lightly golden and warmed through.
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4Remove from the oven and immediately drizzle with hot honey and sprinkle with red chili flakes.
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5Garnish with fresh chopped parsley if desired. Serve warm with toasted bread, crackers, or vegetable sticks.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
170 caloriescal
Protein:
8 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
9 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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