Hot Honey Dipper Pot Recipe
Make Hot Honey Dipper Pot Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Honey Dip
Method
Hot Honey Dip
Prepare base
In a medium bowl, combine the ricotta and softened cream cheese. Use a rubber spatula or electric hand mixer on low speed and mix until smooth and fully combined, about 1–2 minutes with a mixer, 2–3 minutes by hand. The texture should be creamy but still spreadable.
Season base
Add the olive oil, lemon zest, lemon juice, grated garlic, 1/2 teaspoon of the sea salt, and the freshly ground black pepper to the ricotta mixture. Fold gently until evenly distributed. Taste and adjust salt — set the bowl aside while you make the hot honey.
Make hot honey
In a small saucepan over low heat, combine the honey, apple cider vinegar, red pepper flakes, and smoked paprika. Warm gently until just fluid and fragrant, about 2–3 minutes. Do not boil. If using butter, add it now and whisk until melted and incorporated; the butter gives a glossy finish and mellows the heat. Remove from heat and let sit 1–2 minutes so the pepper infuses the honey.
Adjust heat and taste
Taste a small amount of the hot honey with a spoon (careful — warm). If you want more heat, return to very low heat and stir in an additional 1/4–1/2 teaspoon red pepper flakes, or for smoky depth add a pinch more smoked paprika. If it tastes too sweet, add another 1/4 teaspoon apple cider vinegar to brighten.
Assemble dip
Spoon the ricotta mixture into a shallow serving bowl and smooth the top with the back of a spoon. Drizzle 3–4 tablespoons of the warm hot honey over the center, allowing some to run toward the edges. Reserve any remaining honey for serving on the side or for guests to add more.
Garnish and finish
Sprinkle the remaining 1/4 teaspoon sea salt lightly over the honey and a pinch of extra red pepper flakes if you want visible flecks. Scatter the fresh thyme leaves across the top. Finish with a light drizzle (about 1 tsp) of olive oil if desired.