Whipped Ricotta with Honey

Whipped Ricotta with Honey – an easy, 10 minute appetizer with truffle and honey. Serve with toasted bread or crostini.

Whipped Ricotta Dip

This is one of the simplest appetizers ever.

You don’t want to skip the cream cheese. It helps keep the dip thick. But the ratio is pretty flexible. So you can use whatever ratio you prefer.

Speaking of the ratio – I love this recipe for using up leftover ricotta. You can use whatever you have left. I always end up with half a container of ricotta whenever a recipe calls for it. And I never know how to use the rest up so it doesn’t go to waste. This is now my answer!

I use truffle salt in this recipe. It gives the dip such amazing flavor. You could also use a little truffle oil if that’s what you have.

How long will this whipped ricotta with honey last in the fridge?

You can make the whipped ricotta 1-2 days in advance. Then when you’re ready to serve, top it with honey and cracked black pepper.

What do you serve the whipped ricotta dip with?

Toasted bread is my favorite way to serve it. Toast bread with a little butter. Then cut into strips. You could also use a baguette. I don’t love when the bread is too crunchy though. So I don’t toast for that long. But you can toast to your preference.

What to serve as dinner with this appetizer?

Anything Italian!

Zucchini lasagna.

Grilled chicken + this rice pilaf.

Or maybe some steak and oven baked french fries!

Watch the recipe video here:

Whipped Ricotta with Honey

An easy, 10 minute appetizer with truffle and honey. Serve with toasted bread or crostini.
Print Pin Rate
Total Time: 15 minutes
Servings: 6


  • blender


  • 1 (15 oz) container ricotta
  • 4 oz cream cheese
  • 3 Tablespoons honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon truffle salt
  • Extra honey for topping
  • Fresh cracked black pepper for garnish
  • Toasted bread slices cut into strips or a thinly sliced baguette, for serving


  • In a food processor or blender, combine ricotta, cream cheese honey, olive oil, and truffle salt until the cheese is well combined and smooth. Taste and add more truffle salt or honey if desired. Add another tablespoon of olive oil if you want it thinner.
  • Scoop the ricotta out and transfer to a small plate or into a shallow bowl. Use a large spoon to create a well in the center of the cheese.
  • Fill the well with honey. I like to do a few tablespoons. Be careful not to do too much!
  • Garnish with black pepper and serve with toasted bread.


Serving: 1 serving (dip only, not including dipper) | Calories: 205kcal | Carbohydrates: 13g | Protein: 9g | Fat: 13g