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.
400 g fresh ricotta
2 g kosher salt
Extra virgin olive oil, as needed
20 g chives
20 g honey
20 g pine nuts
5 g chive oil [optional]
5 g 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, salt, and a few tablespoons of olive oil to a food processor with the blade attachment. Process for a ten to twenty seconds to whip the ricotta. You want the ricotta the texture of gritty toothpaste; depending on the moisture content of your ricotta, you may need another few tablespoons of olive oil.
Transfer the ricotta mixture to a serving bowl. Smoosh it down so it’s flat for a sleeker presentation—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.