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(368)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
368 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Margaret

Yum. Yum. Super extra, yum. Easy to make and the hit of the holidays. Used Momofuku chili crisp with the honey, and sprinkled chopped pistachios on top. Beautiful to see and a delightful addition to our entertainment menus. Thank you for such great recipe.

Mary in Boston

I should have given more attention to the instructions and read between the lines. I made this for a cocktail party and prepared it right before guests arrived. Given that, I wasn't able to spend much time seasoning it, but I found this extremely bland, even when mixing the chili paste and honey into the ricotta. It didn't take long for this dip into a gloppy-looking mixture. Not at all enticing. I'm not sure what the appeal is for this dish.

Colleen

I made this for several parties over the holidays. First party, just my daughter and I ate it. We both liked it. Second party, I only got two comments it was good and half was left. The third time, I added more chili crisp and it was gone. I got no compliments though and I think all the kids had eaten it. My daughter loved it, and I enjoyed it. I think it just needs a little more pizzazz. I read maybe add a jelly to the top??? Next time!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.