Whipped Ricotta, Honey, Chives, Pine Nuts
I love dips. All dips. Cheesy dips, creamy dips, weighted chest dips, Freak Nasty’s the dip.
I love the lightness and freshness of this dip and so do my guests—assuming I haven’t already finished it by the time they arrive. The thyme and chive oils add just a nice zip of flavor that surprises you. Well, not you, since you’re the one putting it in the dish. But your guests will be surprised.
Do yourself a favor run a paper towel around the rim of the bowl to clean it up. It ups your presentation game.
400g fresh ricotta
20g pine nuts
5g chive oil [optional]
5g thyme oil [optional]
Add the pine nuts to a medium skillet over medium-low heat. They’ll start smelling nutty when they’re toasted. That’s your sign that they’re done. Once finished, transfer to a small bowl. Set aside.
Add ricotta to a serving bowl. Smoosh it down so it’s flat—or go with a more rustic approach—your call!
Spinkle pine nuts and drizzle honey. Finish with optional oils. Cover with plastic wrap and refrigerate until ready to serve.