Baked Honey Thyme Whipped Ricotta Dip

Rectangular baking dish with baked ricotta.

5 from 2 votes

Baked Honey Thyme Whipped Ricotta Dip

Spoil your guests with this honey baked ricotta dip! It starts with a simple whipped ricotta cheese dip and takes it up a notch with a sweet honey drizzle and pistachio and pomegranate topping. Naturally gluten free and easily made dairy free, it's the perfect holiday appetizer!

Prep Time20

Cook Time30

Time to set20

Total Time1 10

Course: Appetizer

Cuisine: American

Keyword: baked ricotta, dairy free ricotta dip, ricotta dip with honey, whipped ricotta

Servings: servings

Calories: 190kcal

Author: Ansley Beutler

Ingredients

8 oz cream cheese room temperature (sub dairy free if needed)
32 oz ricotta cheese sub dairy free if needed
¼ cup olive oil
3 tablespoon almond milk
3 tablespoon Madhava Organic Creamed Honey
1 teaspoon sea salt
3 thyme stems

To top

½ cup Madhava Organic Creamed Honey
¼ cup pistachios
¼ cup pomegranate seeds

US Customary - Metric

Instructions

Preheat oven to 400 F. In a mixing bowl, beat together the cream cheese, ricotta, olive oil, almond milk, honey, and sea salt until creamy. You want to really beat the mixture so it's nice and airy.
Fold in the thyme stems. Pour the mixture into an 8 X 10 inch baking pan. Bake in the oven for 30 - 40 minutes until the mixture is bubbling and the edges are a golden brown.
Let the dish cool for 20 minutes to set. This is important as the ricotta will be very thin when hot. It needs a few minutes to set.
Once set, warm up the creamed honey in the microwave for 10 seconds before drizzling it over top of the dish. Sprinkle with pistachios and pomegranate seeds and serve with toasted bread and/or veggies.

Notes

Serving : Serve the dish warm with honey and desired toppings (see below for ways to customize). You can serve with toasted bread, vegetable sticks, crackers, etc.

Storing : This dip does not keep well once you put the honey and toppings on top. If you use nuts, they may get soft from the honey after a day or two. If you are planning on storing it or want to make it ahead of time, I recommend leaving the toppings off until you are ready to serve. To make ahead of time, go ahead and bake the ricotta in the oven and let it set. When ready to serve, warm it up in the oven at 350 F for 10 minutes to soften it a little. You will want to let it set again for a few minutes before adding the toppings.

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