Ricotta And Feta Dip Recipe

Blend base

In a medium bowl, combine 1 cup whole-milk ricotta, 1/2 cup crumbled feta, and 1/4 cup softened cream cheese. Use a fork or handheld whisk to blend until smooth but still slightly textured.

Season

Stir in 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon finely grated garlic, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon fine sea salt, and 1 teaspoon finely chopped fresh rosemary. Taste and adjust salt and pepper as needed (feta adds saltiness, so add sparingly).

Finish

Transfer the dip to a shallow serving bowl. Create a shallow well in the center with the back of a spoon and drizzle 1 tablespoon honey over the top. Garnish with a small pinch of chopped rosemary and a light crack of black pepper. If the dip is too thick, stir in up to 1 teaspoon water or olive oil to loosen.

Make the hot honey while you mix the dip: In a small saucepan over low heat, combine 1/4 cup honey and 1/2 teaspoon red pepper flakes. Warm gently, stirring, until the honey thins and the red pepper releases fragrance, about 2–3 minutes. Do not boil. Remove from heat and stir in 1/2 tablespoon apple cider vinegar to brighten the flavor. If the honey is too thick to drizzle, stir in 1 teaspoon hot water to loosen. Taste and add a pinch more red pepper flakes if you want it spicier. Let cool slightly before serving.

Prepare crostini: If using store-bought or leftover baguette slices, arrange 16 slices on a baking sheet, brush lightly with 1 teaspoon extra-virgin olive oil, and toast in a 375°F (190°C) oven until golden and crisp, about 6–8 minutes. Cool slightly.

Prepare apples and crackers: Core and thinly slice 1 apple (Honeycrisp or Granny Smith recommended) and arrange on a platter. Place rosemary crackers (about 24) and cooled crostini on the serving board.

Plate and serve: Place the ricotta-feta dip bowl in the center of a board. Drizzle some of the hot honey over the dip (start with 1–2 teaspoons) and serve the remaining hot honey in a small dish alongside for extra drizzling. Garnish the dip bowl with the rosemary sprigs. Serve immediately, encouraging guests to spread the dip on crostini or crackers and top with apple slices and an extra drizzle of hot honey.

Storage: Refrigerate any leftover dip in an airtight container for up to 3 days. Reheat a small amount of hot honey briefly to loosen before using; do not boil the honey.