Hot Honey Whipped Ricotta

By Ali Slagle

Updated December 9, 2025

A bowl of whipped ricotta dip, swirled with honey and chile sauce. Crostini and slices of apple and persimmon lie around the sides.
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
10 min
Rating
4(415)
Comments
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When blended in a food processor, grainy ricotta becomes an ethereally light dip. Here, it’s a mild and milky backdrop to swirls of honey and chile. Feel free to use whatever chile paste or oil you have. Serve the lightly sweet, spicy and creamy dip with something starchy — like crostini, crusty bread or pita chips — as well as slices of pears, apples, peaches or persimmons. 

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Ingredients

Yield:2 cups

  • 1 (roughly 15-ounce) container ricotta 

  • 1 teaspoon flaky sea salt, plus more for serving

  • 2 tablespoons honey

  • 1 tablespoon Calabrian chile paste, harissa, chili crisp or sambal oelek

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a regular or mini food processor, blend the ricotta and salt until smooth and fluffy, about 2 minutes. 

  2. Step 2

    Spread half of the whipped ricotta in a small serving bowl, then dot with half of the honey and chile paste. Dollop with the remaining ricotta, then spread into an even layer. Drizzle the top with the remaining honey and dot with the remaining chile paste. Use a toothpick or the back of a spoon to swirl the top. Sprinkle with more flaky salt. Serve right away.

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Ratings

4 out of 5
415 user ratings
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Comments

Michael

I made this recipe for Thanksgiving using a similar NYT recipe with olive oil and black pepper instead of honey/chili. It was gone in a flash (I doubled the recipe). The one comment that was spot on is to use a mini processor, not a hand mixer. The results are simple yet outstanding.

Best appetizer ever!

I made this recipe exactly as written (with Calabrian chili paste as the spice), and the moment I tasted it, I regretted not doubling it! The whipped ricotta becomes so light and airy, and the swirl of sweet and spice is sublime! I served it with baguette, and everyone from the family foodie to the pickiest eater adored it! It disappeared in moments. I’m going to make it again tomorrow. Thanks for another wonderful recipe, Ali Slagle!

Jeanne Bishop

Even extremely "creamed" Ricotta can still have a grainy texture. I suggest other cheeses, especially cream cheese or a blend of cheeses instead. Also, hot honey is good, but try Sweet Chile sauce purchased from an Asian grocer, because many of the brands from regular markets are flavorless.

Betti Franceschi

I believe the spice/veggie is chili. The country is Chile.

Lynn

this is delicious.... but... I'm not getting the texture/airiness I'm seeking that I've had at restaurants (i.e. Bettina) I use my food processor and I've tried a few different brand of ricottas including one from the cheese shop. Am I not blending it long enough? Any recommendations? (The first time I used an immersion blender and it was very creamy but good. I'm afraid to over blend.) I have a delicious Italian crushed calabrian chili paste too!)

NellieB

Very good. Takes minutes and you can prepare it in minutes. Note instructions state "serve immediately" I layered it (first layer) and refrigerated that plus what remained in the mini processor 2 hours prior to and finished it right 10 minutes or so prior to serving. Did not seem to impact flavor, did not separate, was not grainy.

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