Whipped Ricotta & Honey

Whipped Ricotta & Honey
A light and easy 5-ingredient dip that can be made either sweet or savory. Enjoy with zesty garlic toast or a baguette. Don’t be shy, add your favorite seasonings! For dessert, skip the black pepper, add mini chocolate chips, and use cannoli pieces and fruit for dipping! Recipe By Taylor MacDougall

Products used: Varietal Extra Virgin Olive Oil (EVOO) Subscription - Mild, Himalayan Pink Sea Salt


1 cup Ricotta Cheese
2 Tbsp SOOC Mild Extra Virgin Olive Oil, like Australian Hojiblanca
1 Tbsp Honey
¼ tsp SOOC Himalayan Pink Sea Sea Salt
¼ tsp cracked Black Pepper


In a food processor or with a whisk, whip together the ricotta cheese and 1 Tbsp EVOO. Transfer to a plate and smooth out with the bottom of a spoon.

Drizzle the remaining EVOO on top of the ricotta.

Heat the honey in a small dish in the microwave for 30 seconds (CAUTION: honey heats fast and the dish will be very hot). Drizzle over the ricotta.

Season with the Himalayan Pink Sea Salt and cracked black pepper.